Description
Indulge in the decadence of Black Velvet Cheesecake Cookies, where rich cocoa and a luscious cheesecake center come together for a treat as smooth as velvet and irresistibly delicious.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon red food coloring (gel preferred)
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In a small bowl, mix buttermilk, red food coloring, and vinegar.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture. Do not overmix.
- In another bowl, beat cream cheese and sugar until smooth.
- Mix in egg yolk and vanilla extract.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of cookie dough onto sheets and make indentations in the center.
- Fill indentations with about 1 teaspoon cheesecake filling.
- Bake 10-12 minutes until edges are set and filling is slightly golden.
- Cool on sheets a few minutes before transferring to wire rack.
Notes
For extra flair, drizzle some cookie dough over the cheesecake filling for a marbled effect. Enjoy these cookies with milk, coffee, or topped with whipped cream and berries.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg