Black Cocoa Cheesecake Cookies

These Black Cocoa Cheesecake Cookies are rich, fudgy, and filled with a creamy cheesecake center. Each cookie is rolled in sugar before being baked, giving it a slightly crisp exterior that pairs perfectly with the soft chocolate cookie and gooey cheesecake filling. They're a delicious twist on classic chocolate cookies!

Made with black cocoa powder for a deep, dark chocolate flavor, these cookies have a rich taste similar to your favorite chocolate sandwich cookies.

The sweet and tangy cheesecake filling adds the perfect contrast, making every bite extra delicious. They're perfect for Halloween, holiday baking, or whenever you're craving a decadent chocolate treat!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

In a medium bowl with a handheld mixer, combine the softened cream cheese and sugar on medium-high for 2–3 minutes until well combined.

Scoop into balls about the size of 2 teaspoons and place on a small cookie sheet in the freezer.

Preheat oven to 350°F. Whisk the flour, black cocoa, baking soda, and salt together in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy.

Scrape down the sides of the bowl. Add eggs one at a time, followed by the vanilla extract.

With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.

Using a 2 tablespoon scoop, form cookies into balls. Place on a cookie sheet and chill for about 5 minutes.

Flatten each ball into a round circle and add a ball of cheesecake in the middle, gently wrapping the dough around it until it is fully covered.

Roll the dough together with both hands until it is round again and then roll the top in sugar. Place each cookie on a parchment-lined cookie sheet a few inches apart. If at any point the dough becomes too warm, place it in the fridge to chill for a few minutes.

Bake the cookies for about 10–11 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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