Description
These Halloween Black Velvet Cheesecake Cookies are dark, decadent, and stuffed with a creamy cheesecake center. They feature an ultra-dark black cocoa cookie base for a dramatic, crowd-pleasing Halloween treat.
Ingredients
Scale
- Cheesecake Filling:
- 6 oz cream cheese, cold
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- Black Cocoa Sugar (optional):
- 1/4 cup granulated sugar
- 2 tsp black cocoa powder
- Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 1/2 tsp vanilla extract
Instructions
- Prepare filling: Beat cream cheese, sugar, and vanilla until smooth. Dollop mixture onto a tray and freeze for 15–20 minutes.
- Make cookie dough: Cream butter and sugars until fluffy. Beat in egg yolks and vanilla.
- Combine dry ingredients: Whisk flour, black cocoa, baking powder, and salt; fold into butter mixture.
- Chill dough: Refrigerate dough for 10–20 minutes to make shaping easier.
- Shape cookies: Wrap cookie dough around frozen cheesecake filling. Roll in black cocoa sugar if using.
- Bake: Preheat oven to 350°F (175°C). Bake until edges are set and centers are soft. Cool on the pan for 5 minutes.
Notes
- For a rounder flavor, blend black cocoa with Dutch-process cocoa (50/50).
- Add a tiny amount of black gel food coloring only if deeper black is desired.
- Decorate with Halloween sprinkles or candy eyes after baking.
- Store cookies in an airtight container; freeze up to 1 month and refresh briefly before serving.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg