Description
Indulge in these Rich Creamy Black Velvet Cheesecake Cookies, a delightful fusion of intensely chocolatey cookie and tangy cheesecake filling. These cookies offer a sophisticated and decadent treat.
Ingredients
- For the Black Velvet Cookies:
- 2 ¼ cups (270g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1–2 tablespoons red liquid or gel food coloring
- ½ cup (85g) dark chocolate chips or chopped dark chocolate (optional)
- ½ cup (60g) powdered sugar, for rolling
- For the Cheesecake Filling:
- 8 ounces (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, combine softened cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Beat with an electric mixer until smooth. Cover and chill for at least 30 minutes.
- Prepare the Black Velvet Cookie Dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and 1 ½ cups granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 teaspoons vanilla extract.
- Add red food coloring to the wet ingredients and mix until evenly distributed.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix. Fold in chocolate chips if using.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop about 1.5-2 tablespoons of cookie dough, flatten into a disc. Place about 1 teaspoon of chilled cheesecake filling in the center.
- Carefully bring the cookie dough edges up and around the filling, pinching to seal completely. Roll into a smooth ball.
- Roll each ball generously in powdered sugar. Place on prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers are soft.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure cream cheese and butter are at room temperature for best results.
- Use gel food coloring for a deeper black velvet hue without adding excess liquid.
- Do not overmix the cookie dough.
- Chilling the dough and filling is crucial for texture and preventing spread.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
- Store cookies in an airtight container in the refrigerator for up to 3-4 days.
- Cookies can be frozen for up to 1 month.
- Prep Time: 30 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 200-250 kcal (estimate)
- Sugar: Approx. 20-25 g (estimate)
- Sodium: Approx. 50-75 mg (estimate)
- Fat: Approx. 10-15 g (estimate)
- Saturated Fat: Approx. 5-8 g (estimate)
- Unsaturated Fat: Approx. 5-7 g (estimate)
- Trans Fat: 0 g
- Carbohydrates: Approx. 25-30 g (estimate)
- Fiber: Approx. 1-2 g (estimate)
- Protein: Approx. 2-3 g (estimate)
- Cholesterol: Approx. 30-40 mg (estimate)
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