Decadent Halloween Black Velvet Cheesecake Cookies with ultra-dark black cocoa and a creamy cheesecake center for a dramatic, crowd-pleasing treat.

Scale

Cheesecake Filling:

6 oz cream cheese, cold

3 tbsp granulated sugar

1/2 tsp vanilla extract

Black Cocoa Sugar (optional):

1/4 cup granulated sugar

2 tsp black cocoa powder

Cookies:

1 1/2 cups all-purpose flour

1/2 cup black cocoa powder

1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

3/4 cup light brown sugar

1/4 cup granulated sugar

2 egg yolks

1 1/2 tsp vanilla extract

1. Prepare filling: Beat cream cheese, sugar, and vanilla until smooth. Dollop mixture onto a tray and freeze for 15–20 minutes.

2. Make cookie dough: Cream butter and sugars until fluffy. Beat in egg yolks and vanilla.

3. Combine dry ingredients: Whisk flour, black cocoa, baking powder, and salt; fold into butter mixture.

4. Chill dough: Refrigerate dough for 10–20 minutes to make shaping easier.

5. Shape cookies: Wrap cookie dough around frozen cheesecake filling. Roll in black cocoa sugar if using.

6. Bake: Preheat oven to 350°F (175°C). Bake until edges are set and centers are soft. Cool on the pan for 5 minutes.

For a rounder flavor, blend black cocoa with Dutch-process cocoa (50/50).

Add a tiny amount of black gel food coloring only if deeper black is desired.

Decorate with Halloween sprinkles or candy eyes after baking.

Store cookies in an airtight container; freeze up to 1 month and refresh briefly before serving.

Keywords: Halloween, Cookies, Cheesecake, Black Velvet, Halloween Black Velvet Cheesecake Cookies