Black Velvet Cheesecake Cookies

Why Make This Recipe

Black Velvet Cheesecake Cookies are a delightful treat that combines the rich flavors of black cocoa with a creamy cheesecake filling. They are soft, chewy, and perfect for cookie lovers who crave something unique. These cookies stand out with their dark color and delicious taste, making them ideal for special occasions or just a sweet snack at home.

How to Make Black Velvet Cheesecake Cookies

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 1/4 cup (50 g) granulated white sugar
• 2 tsp (3 g) black cocoa powder
• 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

Directions

1. For the Cheesecake Filling:

   • In a bowl, mix the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla. Beat well until smooth and creamy. Set aside.

2. For the Black Cocoa Sugar:

   • In a separate bowl, combine 1/4 cup granulated sugar and 2 teaspoons of black cocoa powder. Mix until well blended. This will add sweetness and a deep chocolate flavor to your cookies.

3. For the Black Cocoa Cookies:

   • In another large bowl, cream together the softened butter, light brown sugar, and 1/4 cup granulated sugar until fluffy. Then, beat in the egg yolks and 1 1/2 teaspoons of vanilla.
   • In a different bowl, whisk together 1 1/2 cups of flour, 1/2 cup black cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix until just combined.
   • Preheat your oven to 350°F (180°C).
   • Take a tablespoon of cookie dough and flatten it in your palm. Place a dollop of the cheesecake filling in the center and fold the edges over the filling, shaping it into a ball.
   • Arrange the balls on a baking sheet, spaced apart. Sprinkle the black cocoa sugar on top.
   • Bake for 10-12 minutes until the edges are set, then let cool on a wire rack.

How to Serve Black Velvet Cheesecake Cookies

Serve these cookies warm or at room temperature. They can be paired with a glass of milk or a cup of coffee for a delightful afternoon treat. You can also dust them with powdered sugar for a beautiful presentation.

How to Store Black Velvet Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure to wrap each cookie individually before placing them in a freezer bag.

Tips to Make Black Velvet Cheesecake Cookies

• Keep your cream cheese cold for a better cheesecake filling consistency.
• Make sure to spoon and level your flour for proper measurements.
• Let the cookies cool completely on the wire rack before storing them to maintain their texture.

Variation

You can add a sprinkle of chocolate chips to the dough for some extra chocolate flavor. For a bit of crunch, try adding crushed nuts or crushed cookies into the dough.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can use regular cocoa powder, but the color and flavor will be different.

Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough in advance and store it in the refrigerator for up to 24 hours before baking.

What should I do if my cheesecake filling is too runny?
If your cheesecake filling is too runny, try chilling it in the refrigerator for a bit longer to firm it up before using it in the cookies.