Ingredients
Cheesecake Filling:
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6 oz (170 g) cream cheese, cold
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3 tbsp (38 g) granulated white sugar
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1/2 tsp Vanilla Extract (Alcohol-Free)
Cocoa Sugar Coating:
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1/4 cup (50 g) granulated white sugar
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2 tsp (3 g) black cocoa powder
Cookie Dough:
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1 1/2 cups (188 g) all-purpose flour, spooned and leveled
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1/2 cup (40 g) black cocoa powder
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1/2 tsp baking powder
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1/2 tsp salt
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3/4 cup (168 g) unsalted butter, softened
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3/4 cup (165 g) light brown sugar, packed
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1/4 cup (50 g) granulated white sugar
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2 egg yolks, at room temperature
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1 1/2 tsp Vanilla Extract (Alcohol-Free)
Instructions
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In a bowl, mix cold cream cheese, 3 tbsp sugar, and Vanilla Extract (Alcohol-Free). Beat until smooth. Scoop into small balls and freeze.
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In a small bowl, mix 1/4 cup sugar and 2 tsp black cocoa powder. Set aside.
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In another bowl, whisk flour, black cocoa powder, baking powder, and salt.
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In a large bowl, beat softened butter until creamy. Add brown sugar and 1/4 cup sugar. Beat until fluffy.
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Add egg yolks and Vanilla Extract (Alcohol-Free). Mix until smooth.
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Add dry ingredients gradually. Mix until dough forms. Chill if very soft.
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Scoop dough, flatten each portion, and place a frozen cheesecake ball inside. Seal and shape into a ball.
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Roll each dough ball in the cocoa sugar mixture.
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Place shaped cookies on a lined baking sheet.
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Bake at 350°F (175°C) for 10–12 minutes. Centers should look slightly soft.
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Let cookies cool on the tray briefly, then move to a rack to finish cooling.
Notes
Freeze the cheesecake filling before stuffing; it prevents leakage. If dough feels soft, chill briefly. Cookies store best in the refrigerator and can be warmed slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes