Description
Indulge in these decadent Black Velvet Cheesecake Cookies, featuring a rich, velvety cocoa-flavored dough enhanced with creamy cheesecake filling. These soft, melt-in-your-mouth cookies are coated with a light dusting of powdered sugar, perfect for any dessert lover craving a unique twist on a classic cookie.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1/4 cup powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until they are evenly combined. Set this mixture aside for later incorporation.
- Beat cream cheese and butter: In a separate large bowl, use an electric mixer to beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, with no lumps remaining.
- Add sugar: Gradually add the granulated sugar to the creamy mixture and continue beating until the batter becomes light and fluffy, incorporating lots of air for a soft texture.
- Incorporate egg and vanilla: Beat in the egg and vanilla extract thoroughly until the ingredients are well blended and smooth.
- Add dry ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing gently until a cohesive dough forms without overmixing to keep the cookies tender.
- Chill the dough: Cover the dough with plastic wrap or a clean kitchen towel and refrigerate it for at least 30 minutes. Chilling firms the dough, making it easier to handle and helping cookies hold their shape while baking.
- Shape and coat dough balls: Once chilled, shape the dough into 1-inch diameter balls. Roll each ball evenly in powdered sugar to create a delicate sweet coating.
- Arrange on baking sheet: Place the powdered sugar-coated balls on the lined baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are just set but the centers remain soft, providing a luscious texture.
- Cool briefly on sheet: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet; this helps them set further before moving.
- Transfer to wire rack: Carefully transfer the cookies to a wire rack to cool completely, ensuring they firm up while retaining their soft, velvety texture.
- Serve and enjoy: Once cooled, enjoy your Black Velvet Cheesecake Cookies as a rich treat perfect for any occasion.
Notes
- Ensure cream cheese and butter are softened to room temperature for smooth, even mixing.
- Do not overmix the dough once the flour is added to maintain cookie tenderness.
- If dough is too sticky, chill longer before rolling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- You can freeze shaped dough balls before baking for up to 1 month; bake directly from frozen adding a couple extra minutes to baking time.
