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.
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.
Tried this recipe?Let us know how it was!