Description
Welcome, fellow bakers and dessert lovers! Today, we’re diving into a truly indulgent treat that blends the decadence of cheesecake with the richness of black velvet cookies—Black Velvet Cheesecake Cookies. These delightful cookies are soft, chewy, and bursting with a creamy cheesecake filling. Perfect for any special occasion or as a luxurious snack, this recipe is a must-try for anyone who loves the deep, dark allure of black velvet desserts. Let’s get baking and create something truly unforgettable!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp black food coloring
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- White chocolate drizzle (optional)
Optional Substitutions:
- For a dairy-free option, replace the cream cheese with a plant-based alternative.
- Gluten-sensitive? Try substituting the all-purpose flour with a gluten-free flour blend.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes on medium speed. Make sure to scrape down the sides of the bowl to ensure even mixing.
Step 3: Add Eggs and Flavoring
Once the butter and sugars are combined, add the eggs, vanilla extract, and black food coloring. Beat until everything is fully incorporated, and the dough takes on a rich, dark hue. The black food coloring gives these cookies their signature “velvet” look.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a smooth dough forms. Don’t overmix—just until everything is combined.
Step 5: Prepare the Cheesecake Filling
In another bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. This filling will provide the rich cheesecake center for your cookies.
Step 6: Assemble the Cookies
Scoop out about 1 tablespoon of cookie dough and flatten it slightly. Add a small spoonful of the cheesecake mixture in the center of the dough. Carefully fold the dough around the filling, rolling it into a ball so that the cheesecake is completely enclosed.
Step 7: Bake the Cookies
Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are set but still soft. They will continue to firm up as they cool, so avoid overbaking.
Step 8: Cool and Decorate
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. For an added touch of elegance, drizzle them with melted white chocolate once they’ve cooled.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Softened Butter: Softened butter helps the cookies achieve a smooth, creamy texture. If your butter is too cold, your dough will be difficult to mix and could result in a dense cookie.
- Chill the Dough: If your dough feels too soft, consider chilling it for 30 minutes before baking. This will prevent the cookies from spreading too much in the oven.
- Even Filling: Ensure the cheesecake filling is fully enclosed within the dough to prevent any leaks during baking.
- White Chocolate Drizzle: For a professional finish, melt white chocolate and drizzle it over the cooled cookies. This adds a sweet contrast to the rich black velvet.