Description
Indulge in the delightful experience of Black Velvet Cheesecake Cookies, a rich and creamy dessert that perfectly combines dark chocolate and cheesecake flavors. These cookies are not only visually striking with their deep, dark hue but also boast a velvety texture that will impress family and friends. Ideal for Halloween parties or festive gatherings, they offer a unique twist on traditional chocolate cookies. Enjoy them year-round as a versatile treat that can be easily customized with various toppings or fillings to suit any occasion.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar
- 2 tsp (3 g) black cocoa powder
- 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
- Prepare the cheesecake filling by mixing cold cream cheese, granulated sugar, and vanilla until smooth. Set aside.
- In a separate bowl, whisk together flour, black cocoa powder, baking powder, and salt. Cream softened butter with light brown sugar and granulated sugar until fluffy; add egg yolks and vanilla, mixing well.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Preheat oven to 350Β°F (175Β°C). Scoop cookie dough into discs, place cheesecake filling in the center, fold edges over the filling, and roll into balls.
- Bake on a parchment-lined baking sheet for 10β12 minutes. Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Use cold cream cheese to maintain thickness in the filling. Measure flour accurately by spooning it into the measuring cup for precise results. Chill the dough for 30 minutes before baking to prevent spreading.