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Black Velvet Cheesecake Cookies Recipe

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4.4 from 56 reviews

Delight in the rich and tender Black Velvet Cheesecake Cookies, a perfect blend of deep black cocoa cookie dough filled with a creamy, tangy cheesecake center. These cookies have a soft, velvet-like texture with a subtle cocoa bitterness balanced by the sweet cheesecake, making them an irresistible treat for any occasion.

Ingredients

Cheesecake Filling

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

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 white sugar
  • 2 egg yolks, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 tsp (3 g) black cocoa powder (for optional coating)

Instructions

  1. Prepare the Cookie Dough: Ensure the butter and cream cheese are softened. In a stand mixer, cream the softened butter with 3/4 cup light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 3-5 minutes. Add in the 2 egg yolks and 1 1/2 teaspoons vanilla extract, mixing until just combined. In a separate bowl, whisk together the all-purpose flour, 1/2 cup black cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Wrap the dough tightly in plastic wrap and refrigerate for 1-2 hours to firm up.
  2. Make the Cheesecake Filling: While the dough chills, prepare the cheesecake filling. In a medium bowl, combine the softened 6 oz cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Beat the mixture until completely smooth and creamy, about 2-3 minutes. Cover and refrigerate for at least 30 minutes to allow the filling to firm.
  3. Form the Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop, measure out 1.5-tablespoon portions of dough and roll them into smooth balls. Optionally, lightly coat the dough balls by rolling them in the 2 teaspoons black cocoa powder for a deeper color or dusting. Place the dough balls on the parchment-lined sheets, spacing them about 2 inches apart. Using a teaspoon, press an indentation into the center of each dough ball, then spoon or pipe approximately 1 to 1.5 teaspoons of chilled cheesecake filling into each indentation.
  4. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. The cookies are done when the edges are set, and the cheesecake filling is puffed and slightly golden with a slight jiggle in the center. Avoid overbaking to keep the filling creamy. Let the cookies cool on the baking sheets for 5-7 minutes before transferring them to a wire rack to cool completely.
  5. Storage: Store the cooled cookies in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and texture.

Notes

  • Ensure both butter and cream cheese are softened to room temperature for smooth mixing and best texture.
  • Refrigerating the dough and filling is essential for ease of handling and to prevent spreading during baking.
  • Do not overbake the cookies to keep the cheesecake filling creamy and slightly jiggly.
  • For richer flavor and appearance, lightly dust the cookie dough balls with black cocoa powder before baking.
  • Store cookies in the refrigerator to maintain freshness and prevent the cream cheese filling from spoiling.

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