Description
Indulge in these decadent Black Velvet Cheesecake Cookies, featuring rich cocoa-flavored cookie dough wrapped around a creamy cheesecake filling. Perfectly soft and fudgy with a luscious surprise inside, these cookies combine the best of both worlds for a delightful dessert treat.
Ingredients
Scale
Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Black gel food coloring (optional)
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Once combined, refrigerate the filling for 30 minutes to firm up slightly, making it easier to handle during assembly.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and black gel food coloring if using, mixing thoroughly. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon scoop, portion out the cookie dough. Flatten each portion in your hand, place about 1/2 teaspoon of the chilled cheesecake filling in the center, then carefully fold and seal the edges around the filling to completely encase it. Repeat this process for all the dough portions.
- Bake: Arrange the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best results, ensure the cream cheese is well softened before mixing to avoid lumps in the cheesecake filling.
- Black gel food coloring is optional but gives the cookies a striking deep black color true to the “Black Velvet” name.
- Do not overbake to maintain a soft and tender cookie texture with gooey cheesecake centers.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
