Black Velvet Cheesecake Cookies (Print-Friendly Version)

Rich black velvet cheesecake cookies blend cocoa and smooth cream cheese for a decadent treat. Ideal for gatherings any month, especially with a crowd—definitely one to keep handy.

# Ingredients You’ll Need:

→ Cream Cheese Filling

01 - 6 ounces cream cheese, cold
02 - 3 tablespoons granulated sugar
03 - 1/2 teaspoon vanilla extract

→ Cookie Dough

04 - 1/4 cup granulated sugar
05 - 2 teaspoons black cocoa powder
06 - 1 1/2 cups all-purpose flour, spooned and leveled
07 - 1/2 cup black cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 3/4 cup unsalted butter, softened
11 - 3/4 cup packed light brown sugar
12 - 1/4 cup granulated sugar
13 - 2 egg yolks, at room temperature
14 - 1 1/2 teaspoons vanilla extract

# How to Make It:

01 - In a mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Beat until smooth and creamy. Divide mixture into 6 to 8 equal portions and freeze until firm.
02 - Whisk together the all-purpose flour, 1/2 cup black cocoa powder, baking powder, and salt in a medium bowl. Set aside.
03 - In a separate large bowl, beat the softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until fluffy.
04 - Add the egg yolks and 1 1/2 teaspoons vanilla extract to the creamed mixture. Mix until fully incorporated.
05 - Sift 2 teaspoons black cocoa powder into the wet mixture. Gradually add the reserved flour mixture and mix on low just until combined. Do not overmix.
06 - Scoop a portion of the cookie dough and flatten in your palm. Place a frozen cream cheese portion in the center. Enclose the filling with dough and seal the edges, forming a ball. Repeat with remaining dough and filling.
07 - Chill assembled cookies in the refrigerator for 15 minutes. Preheat oven to 350°F (177°C). Arrange cookies on a lined baking sheet, spacing them 2 inches apart. Bake for 22–25 minutes until edges are set and tops are slightly cracked.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Extra Suggestions:

01 - For a smoother filling, ensure cream cheese is completely cold and beaten well before freezing.

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