Description
Indulge in the decadent combination of black velvet and cheesecake with these delightful cookies. A rich, chocolatey exterior hides a creamy cheesecake center, making each bite a heavenly experience.
Ingredients
Scale
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon black cocoa powder
- 1 tablespoon regular cocoa powder
- Black gel food coloring (as needed)
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cheesecake filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Freeze in 1-teaspoon portions on a tray for 30 minutes.
- Cookie Dough: Cream butter and sugar. Add egg, vanilla, vinegar, cocoas, and coloring. Mix. Whisk flour, soda, and salt. Combine wet and dry ingredients.
- Preheat oven to 350°F (175°C). Line baking sheets. Scoop dough, flatten, add frozen cheesecake ball, cover with more dough, seal edges. Bake 10–12 minutes.
- Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Keep cheesecake centers frozen until ready to use.
- Use black gel food coloring sparingly for intense color.
- Store cookies chilled or at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
