Black Velvet Cheesecake Cookies: A Decadent Twist on a Classic
Rich Oreo-like black cocoa cookies filled with creamy cheesecake centers.
Ingredients
- 6 oz cream cheese cold
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 1/2 tsp vanilla
- 1/4 cup sugar + 2 tsp black cocoa powder for coating
Instructions
- 1. Mix cream cheese, sugar, and vanilla until fluffy. Freeze into small balls.
- 2. Whisk together flour, black cocoa, baking powder, and salt.
- 3. Cream butter and sugars, then add egg yolks and vanilla.
- 4. Mix in dry ingredients until combined.
- 5. Scoop dough, wrap around frozen cheesecake filling, and roll smooth.
- 6. Coat each ball in cocoa-sugar mix.
- 7. Bake at 350°F for 10–11 minutes. Cool before serving.
Notes
Store in an airtight container for 2 days at room temp, 5 days refrigerated, or 2 months frozen.
Freeze unbaked dough balls for quick fresh cookies anytime.