Ingredients

For the Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream (optional, for extra creaminess)

For the Black Velvet Cookie Dough

• 1 cup (125g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1–2 tsp black gel food coloring (optional, for deeper velvet color)
• ½ cup dark chocolate chips (optional)

Chocolate Drizzle (Optional)

• ¼ cup melted dark chocolate
• 1 tsp coconut oil or butter

Instructions

1. Prepare the Cheesecake Filling

1. Beat softened cream cheese until smooth.
2. Add powdered sugar, vanilla extract, and heavy cream.
3. Mix until creamy and thick.
4. Scoop small teaspoon-sized portions onto a lined tray.
5. Freeze for 30–45 minutes until firm.

2. Make the Cookie Dough

1. In a bowl, whisk together:
   • Flour
   • Cocoa powder
   • Baking powder
   • Salt
2. In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
3. Add egg and vanilla extract. Mix until combined.
4. Add black food coloring and mix.
5. Slowly add dry ingredients until a soft cookie dough forms.
6. Fold in chocolate chips if using.

3. Assemble the Cookies

1. Take about 2 tablespoons of cookie dough and flatten it.
2. Place one frozen cheesecake filling piece in the center.
3. Cover completely with cookie dough and roll into a ball.
4. Place cookies on a lined baking sheet, leaving space between them.

4. Bake

1. Preheat oven to 350°F (175°C).
2. Bake cookies for 12–15 minutes.
3. Let them cool on the baking tray for 10 minutes before moving.

5. Finish

• Drizzle melted chocolate on top.
• Add chocolate shavings or a light dusting of cocoa powder if desired.

Storage

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze baked cookies for up to 2 months.
• Warm slightly before serving for a soft cheesecake center.

Nutrition (Approx. per cookie)

(Depends on size and ingredients used)

• Calories: ~220–250 kcal
• Protein: ~4–5g
• Carbs: ~28g
• Fat: ~12g