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Black Velvet Cheesecake Cookies – Easy Rich Recipe
Instructions
- In a medium bowl, beat 8 oz (226g) cream cheese, 1/4 cup (50g) granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
- In a bowl, whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, beat 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
- Add 1 egg, 1 tablespoon buttermilk, 1 teaspoon vanilla extract, and black food coloring if using. Mix well.
- Gradually mix dry ingredients into wet ingredients until a thick dough forms.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, flatten it, and place a frozen cheesecake portion in the center. Wrap dough around and roll into a ball.
- Place cookies 2 inches apart on baking sheets.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Freeze the cheesecake filling thoroughly to prevent leaking.
- Do not overbake to maintain a soft, chewy texture.
- Chill the dough if it becomes too sticky to handle.
- Store cookies in the refrigerator for up to 5 days.
- Let cookies come to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
