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Black Velvet Cheesecake Cookies Recipe

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3.9 from 72 reviews

These Black Velvet Cheesecake Cookies are a decadent treat featuring rich black cocoa cookies with a creamy cheesecake center. The cookies are coated in a mixture of black cocoa powder and sugar, baked to perfection, and finished by shaping them with a cookie cutter for an elegant presentation. Perfect for chocolate lovers looking for a unique, indulgent dessert.

Ingredients

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Black Cocoa Sugar

  • 1/4 cup (50 g) granulated white sugar
  • 2 tsp (3 g) black cocoa powder

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

  1. 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 on medium-high speed, beat the mixture until fluffy and the sugar has fully dissolved, about 2 minutes. Scoop the mixture into 16 portions, each about 2 teaspoons, and place them on the prepared baking sheet. Freeze these cheesecake balls until they are very firm.
  2. Make the Black Cocoa Sugar: In a small bowl, whisk together the granulated sugar and black cocoa powder until well combined. Set aside for rolling the cookies later.
  3. Preheat Oven and Prepare Flour Mixture: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt until evenly mixed. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to cream the softened unsalted butter, light brown sugar, and granulated white sugar together on high speed until the mixture is fluffy, about 2 minutes.
  5. Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla extract on medium speed until the mixture is pale and fluffy, about 1 minute.
  6. Combine Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
  7. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 16 balls. Slightly flatten each dough ball, then place a frozen cheesecake ball in the center. Fold the dough around the cheesecake, completely enclosing it, and roll into a smooth ball again. Roll each assembled dough ball in the prepared black cocoa sugar until coated.
  8. Bake the Cookies: Place 6 cookies on each prepared baking sheet, spacing them apart. Bake in the preheated oven for 10 to 11 minutes until the cookies are set.
  9. Shape and Cool: Immediately after removing the cookies from the oven, use a large round cookie cutter to gently press around each cookie to give it a perfect circular shape. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure the cream cheese for the filling is very cold before mixing to achieve the best texture.
  • Freezing the cheesecake filling balls before wrapping them in dough helps prevent leakage during baking.
  • Use a large round cookie cutter right after baking for a clean and uniform shape.
  • Store any leftover cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
  • You can substitute black cocoa powder with extra dark Dutch-processed cocoa powder if black cocoa is unavailable, though the color may be less intense.

Find it online: https://recipethrive.com/black-velvet-cheesecake-cookies-recipe/