Black Velvet Cheesecake Cookies
These black velvet cheesecake cookies are the perfect treat to bake for spooky season! They are extra dark chocolate cookies, stuffed with creamy cheesecake filling and rolled in black cocoa sugar. They’re super decadent cookies that taste just like an Oreo! They’re the perfect Halloween treat!
If you’re looking for other Halloween desserts, try my black velvet cupcakes, Halloween cookies, black velvet cake, sorting hat cupcakes, chocolate pumpkin cupcakes, butterbeer cupcakes, butterbeer cookies or butterbeer cake!
Why You’ll Love These Black Velvet Cheesecake Cookies
They have the best texture– These are chewy cookies with crisp edges.
They have a creamy cheesecake filling- The centers are stuffed full of delicious cheesecake!
They’re extra, extra chocolatey. The dough is flavored with black cocoa powder for the best dark chocolate flavor and spooky color!
Ingredients for Black Velvet Cheesecake Cookies
- Unsalted Butter– make sure it’s softened, room temperature butter
- Brown Sugar– mostly brown sugar is used for chewier cookies
- Granulated White Sugar– used along side the brown sugar in the cookies, and to sweeten the cheesecake filling
- Egg Yolks– make sure they’re room temperature
- Vanilla– as always I recommend vanilla bean paste for the best flavor, but vanilla extract will work perfectly fine as well
- Flour– just the right amount of all purpose flour helps give these cookies their perfect texture
- Black Cocoa Powder– gives these cookies a really rich chocolate flavor that tastes like an Oreo! If you find a dark enough cocoa powder you won’t need to add any black food coloring. I found this one and absolutely love it!
- Baking Powder– slightly leavens the cookies
- Salt– brings out all the flavors in these cookies
- Cream Cheese– used to make the delicious cream cheese filling
Step by Step Instructions
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 16, 2 tsp portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm.
STEP TWO: In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.
STEP THREE: In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a bowl of a stand mixer with a paddle attachment.)
STEP FOUR: Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
STEP FIVE: Add in the dry ingredients and combine on low speed.
STEP SIX: Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. In a small bowl whisk together sugar and black cocoa powder, then roll the cookie dough balls in the sugar.
STEP SEVEN: Transfer the cookie dough to a prepared baking tray lined with parchment paper. Bake 6 cookies at a time. Let the cookies cool for 10 minutes on the cookie sheet, then place cookies on a wire rack to cool completely. Then serve!
FAQs
Do I have to use black cocoa powder? To get super dark cookies, yes.
Do these have black food dye in them? No black food dye was used in these cookies! I use this brand of black cocoa powder. It’s the blackest one I’ve found and has the most incredible taste!
How do I store these cookies? Store leftover cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you’re ready to use for each batch of cookies.
Let the cookies cool completely before eating. This will allow the cheesecake filling to firm up and not be runny.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it’s combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Other Delicious Cookies to Try Next Time
Black Velvet Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Black Cocoa Sugar
- 1/4 cup (50 g) granulated white sugar
- 2 tsp (3 g) black cocoa powder
For the Black Cocoa Cookies
- 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
Instructions
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.6 oz (170 g) cream cheese, cold, 3 tbsp (38 g) granulated white sugar, 1/2 tsp vanilla
- Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.
- Pop the cheesecake balls into the freezer until they are frozen and very firm.
For the Black Cocoa Sugar
- Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.1/4 cup (50 g) granulated white sugar, 2 tsp (3 g) black cocoa powder
For the Black Cocoa Cookies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.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
- In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)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
- Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.2 egg yolks, at room temperature, 1 1/2 tsp vanilla
- Add in the dry ingredients and combine on low speed.
- Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.
- Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!
I made these and rolled them in powdered sugar like crinkle cookies. They were so amazing!
Can you use a glass if you don’t have a cookie cutter?
Yes, you sure can!
Did not like this recipe tried is several times in my home kitchen and commercial batter was always runny I couldn’t ball it unless I chilled the dough for at least 1 hour and baking always lead up to a a melted goop. Loved it but instantly went the other direction real quick. Everything was carefully weighted out
Fantastic, perfect for Halloween.Worth getting the black cocoa powder for.
Mine didn’t flatten as much? Can you explain why?
Why not use the entire egg
hány fokon sütötted meg őket? nem találom a leírásban
Delicious! Followed the recipe exactly. The cookie tastes like a rich chocolatey gooey brownie with a cream cheese topping. A little on the sweet side for us so I would probably cut the granulated sugar in half next time I make this recipe. Would make again!
Can you pre make the coookies and freeze for baking at a later time?
This recipe was super easy to follow and the cookies turned out perfect and tasted even better!
Yummy cookies! My cookies came out just like the picture! Here are some things I encountered while baking these cookies/tips for others wondering:
I think a good tip for anyone else baking this is to not to chill the cookies before baking. I found that’s what helped mine to flatten out more. While I was encompassing the cheescake balls with the dough I saw that the ones I had already made on the counter were going too soft/warm so I instinctively thought just to pop them in the fridge. With my oven taking too long to preheat I also put the rest of the finished balls in the fridge as well. After seeing that the first tray of cookies took extra time to flatten more in the oven, I let the rest of my trays come to room temp first before going in the oven and they fell much quicker (but I still kept them an extra 5-7 min in the oven because I wasn’t confident they were baked all the way through after just 10 min like the recipe states)
Another comment mentioned they had their cookies come out gloopy? I did notice as some of the cookies baked there was some condensation/water surrounding some of the cookies? (that’s also why I baked my cookies for a tad longer) I believe this is normal/due to the cream cheese. I believe that commenter’s cookies may have been too warm going into the oven/or their water from the cream cheese was leaking out because the dough was too thin on the bottom. Anyway it didn’t impact my cookies in the end since I left them in a couple of minutes longer! 🙂
Since the cookies are black they are hard to tell when done but a tip for others is I baked the cookies until the edges were more set when lightly touched and when you look very close, the cookies had a few very light cracks (not distinct big ones though!)
I did find the cookies were a tad greasy to the touch after fully cooled but not a big deal. Overall still very nice and yummy cookies. Thank you for sharing the recipe!
These cookies are AMAZING!! I love them and so did everyone who ate them. I followed the advice of one reviewer and used a little less sugar. They came out perfectly. YUM!!
Why not use the entire egg
Loved this recipe!!!! So good!
This recipe is easy to follow and the cookies are delicious. I doubled the recipe without any issue. Cookies came out exactly as pictured in the recipe card. Thank you for sharing!