Description
Indulge in the rich and decadent Black Velvet Cheesecake Cookies featuring a luscious cream cheese filling enveloped in ultra-dark black cocoa cookies. These soft, fudgy cookies combine the deep chocolate flavor of black cocoa powder with the creamy tang of cheesecake for an irresistible treat perfect for any chocolate lover.
Ingredients
Scale
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Black Cocoa Sugar
- 1/4 cup (50 g) granulated white sugar
- 2 tsp (3 g) black cocoa powder
For the Black Cocoa Cookies
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop the cheesecake filling into sixteen 2-teaspoon portions on the baking sheet. Freeze the cheesecake balls until they are firm and frozen solid.
- Make Black Cocoa Sugar: In a small bowl, whisk together the granulated sugar and black cocoa powder until evenly combined. Set aside for coating the cookies later.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt until fully combined. Set aside.
- Cream Butter and Sugars: In a large bowl using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with light brown sugar and granulated sugar on high speed until the mixture turns fluffy and light, about 2 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for one minute until the batter is pale and fluffy.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed just until combined and a dough forms.
- Assemble Cookie Dough with Cheesecake Filling: Divide the dough into sixteen 2-tablespoon portions. Roll each into a ball and slightly flatten it. Place a frozen cheesecake ball at the center, fold the dough around it completely, and re-roll into a smooth ball. Roll each cookie ball in the black cocoa sugar mixture to coat evenly.
- Bake the Cookies: Place six cookie dough balls on a prepared baking sheet. Bake in the preheated oven for 10-11 minutes until the cookies are set but still soft. Immediately after removing from the oven, use a large round cookie cutter to gently press and shape them into perfect circles.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to firm up. Transfer them to a wire rack and cool completely before serving to enjoy the perfect texture and rich flavors.
Notes
- Freeze cheesecake filling thoroughly to prevent leaking while baking.
- Use black cocoa powder for a deep, rich chocolate flavor and intense black color.
- Rolling cookies in black cocoa sugar adds an extra layer of chocolatey sweetness and texture.
- Do not overbake; cookies should remain soft and fudgy in the center.
- The cookie cutter step is optional but helps achieve ideal cookie shape immediately after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
