Stuffed Black Velvet Cookies
These Stuffed Black Velvet Cookies are perfect for a Halloween dessert recipe. Dark chocolate cookies are stuffed with a creamy cheesecake filling that is so delicious. Halloween sprinkles top off these spooky cookies that everyone will love at your party.
Time for a cookie face-plant. I’ve got the perfect cookies for you to bake in this crazy month of Halloween! Whether you’re into creating spooky dishes for the season, basic Halloween recipes, or just want to enjoy the crisp fall weather, these stuffed black velvet cookies are for everyone to love.
When it comes to chocolate cookies, I want rich and fudgy, dark chocolate cookies Like they need to be crazy decadent. Hurt-your-teeth sweet, if you please. Regret-the-next-day indulgent. These cookies definitely check off all the boxes! They remind me a lot of my Halloween Witch Hat Cookies, but with the surprise inside.
If you are not a huge pumpkin fan, these cookies are all you. They are the perfect way to enjoy the seasonal desserts without it being a pumpkin or apple recipe. I have to admit that I’ve also been weirdly OK with pumpkin this year. I’m one of those weirdos that usually avoids anything pumpkin, but I ordered myself a basic girl pumpkin spice latte a couple weeks ago and it just felt right.
These Stuffed Black Velvet Cookies are made with cream cheese and brown sugar and my favorite thing about it is that they are not overly sweet. The cream cheese balances them out perfectly. These cookies have that slightly crunchy topping from the sprinkles, which is another one of my favorite things about them. The element of surprise when people bite into them and realize they’re stuffed? Unreal. When served warm, they are even better tasting.
Throw on your favorite Halloween movie and make these bad boys. These cookies are seriously dreamy. I can’t even handle it! It can be your weekend snack this week. You know, the one that you can never stop eating and next thing you know the whole tray of cookies is gone. I know this from personal experience. My hips won’t lie.
These stuffed black velvet cookies are my new favorite thing! Until my next new favorite thing comes along (sorry, Pumpkin Patch Dirt Cups). These cookies are totally what I’m going to be serving up through the entire month of October! For breakfast. And dessert. And dessert after breakfast! You know how I roll.
Other Halloween Recipes for you to enjoy on my blog:
Spiderweb S’mores Dip – you can adapt this to any holiday but the colors are stunning!
Halloween Chocolate Pretzel Spider Webs that are equally spooky and cute for the holiday.
Halloween Boo Meringues – these are so darn cute that it’s hard to even pop one into your mouth!
Sweet and salty Halloween Chex Mix if you need a good, easy snack for a party.
Tips and Tricks
- Store in an airtight container for up to 3 days and refrigerate for up to 5 days.
- The dough can be a little sticky to work with so if it gets too sticky, place it back in the fridge to chill again or add a little more flour to the dough, if need be.
- You can also use regular baking cocoa instead of the dark chocolate if you prefer.
Stuffed Black Velvet Cookies
Ingredients
Cheesecake Filling
- 4 oz full-fat cream cheese softened to room temperature
- 2 cups powdered sugar
- 1 1/2 tbsp all-purpose flour
- 1 1/2 tsp vanilla extract
- neon green food coloring
Cookie Dough
- 1/2 cup salted butter softened to room temperature.
- 1/2 cup brown sugar light or dark
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/4 cup dark chocolate baking cocoa
- black gel food coloring
- 1 2/3 cup all-purpose flour
- Halloween Sprinkles
Instructions
- In the bowl of an electric stand mixer (or use handheld) combine the cheesecake filling ingredients, adding enough food coloring to get your desired shade of green.
- On a tray lined with parchment paper or silicone baking mat, spoon out 1-½ teaspoons of the cheesecake filling.
- Freeze for at least 2-2.5 hours.
- For the cookie dough, in the bowl of an electric mixer (or use handheld) beat together the butter, brown sugar, granulated sugar until fluffy.
- Add in the egg, milk, baking soda, vanilla extract, cocoa and black food coloring.
- I use just a ½ a teaspoon of the food coloring and add more until I reach a deep black color.
- Next, slowly beat in the flour about 1/2 cup at a time.
- Chill for at least 1-2 hours.
- Next, assemble the cookies.
- Preheat your oven to 350 degrees.
- Take a tablespoon of the cookie dough and roll it into a ball and flatten it out a bit with your hand.
- Place onto a parchment lined baking sheet.
- Place one of the frozen cream cheese balls in the center.
- Roll and slightly flatten another 1 tablespoon of cookie dough and place it on top of the cream cheese ball.
- Seal the edges of the cookie as good as you can.
- Place sprinkles on top of the cookies.
- Chill for 30 minutes before baking.
- Bake for 12-15 minutes.
- Remove from the baking sheet and onto a cooling rack.
- Serve and enjoy!
Notes
Tips and Tricks
- Store in an airtight container for up to 3 days and refrigerate for up to 5 days.
- The dough can be a little sticky to work with so if it gets too sticky, place it back in the fridge to chill again or add a little more flour to the dough, if need be.
- You can also use regular baking cocoa instead of the dark chocolate if you prefer.
