Black Velvet Cheesecake Cookies
These Black Velvet Cheesecake Cookies are a decadent, Oreo-style dessert featuring a rich black cocoa cookie wrapped around a creamy cheesecake filling. With a stunning black sugar coating and soft, chewy centers, these cookies deliver a perfect balance of dark chocolate flavor and tangy sweetness. Ideal for Halloween or any special occasion, this foolproof recipe ensures showstopping results every time.
- Prep Time: 30 mins
- Cook Time: 11 mins
- Total Time: 41 mins
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cheesecake Filling:
6 oz (170 g) cold cream cheese
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 Cookie Dough:
1 1/2 cups (188 g) all-purpose flour
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 sugar
2 egg yolks, room temperature
1 1/2 tsp vanilla extract
Instructions
1. Line a small baking sheet with parchment paper. Combine cream cheese, sugar, and vanilla in a small bowl and beat until fluffy. Scoop 16 portions (2 teaspoons each) and freeze until firm, about 45 minutes.
2. In a separate small bowl, whisk together granulated sugar and black cocoa powder for the coating. Set aside.
3. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. In a medium bowl, whisk together flour, black cocoa, baking powder, and salt until evenly combined.
5. In a large bowl, cream butter, brown sugar, and granulated sugar with a mixer for 2 minutes until light and fluffy.
6. Add egg yolks and vanilla extract. Beat until fully combined and pale.
7. Add dry ingredients to wet and mix on low speed until no dry streaks remain. Do not overmix.
8. Scoop 2-tablespoon portions of dough. Flatten each piece and place a frozen cheesecake ball in the center. Enclose and roll into a smooth ball.
9. Coat each cookie dough ball generously in black cocoa sugar.
10. Arrange 6 cookies per baking sheet with at least 2 inches of space between each. Bake for 10–11 minutes until edges are set but centers are soft.
11. Immediately use a round cookie cutter to shape cookies while hot for a perfect finish.
12. Cool for 10 minutes on the sheet before transferring to a wire rack to cool completely. Enjoy the rich black velvet flavor and creamy center!
Notes
Freeze cheesecake filling until solid for best results.
Use high-quality black cocoa powder for deep color and authentic Oreo flavor.
Avoid overmixing dough once dry ingredients are added.
Store baked cookies in an airtight container in the fridge for 3–4 days due to cream cheese filling.
Freeze unbaked cookie balls for up to 1 month; bake from frozen, adding 1–2 minutes to baking time.
Find it online: https://pinchofwarmthbakes.com/black-velvet-cheesecake-cookies/