Description
A delightful mash-up of black velvet cake and cheesecake in cookie form, offering a rich, soft, and chewy texture with a creamy filling.
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Mix in the egg and vanilla extract.
- Gradually add the dry mixture into the wet ingredients until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Scoop a dollop of dough onto a baking sheet.
- Press a small amount of cheesecake filling into the center of each cookie and cover with more dough to seal.
- Bake for about 10-12 minutes, being careful not to over-bake.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. These cookies can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg