These spiderweb black velvet cheesecake cookies are scary delicious! Made with black cocoa powder, these cookies have a rich, Oreo-like chocolate flavor and a creamy cheesecake filling stuffed inside. A coating of sugar adds a little sparkle, while stretchy marshmallow spiderwebs and candy eyes make them creepy, cute, and Halloween party-ready. The decoration is a bit messy, but that’s part of the fun!
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Why you'll love these spiderweb black velvet cheesecake cookies
- Rich black cocoa flavor: Black cocoa powder gives these cookies their deep black color and Oreo-like chocolate flavor, so no food coloring needed!
- Creamy cheesecake centers: Each cookie is stuffed with a sweet, tangy cheesecake filling that pairs perfectly with the rich chocolate.
- Easy, spooky decoration: Stretch melted marshmallows over the cookies and add candy eyes. The messier the webs, the better!
For more Halloween recipes, try my White Ghost Cupcakes, Scoopable Pumpkin Patch Dirt Pudding Cake, and Soft & Thick Monster Cookies.
Ingredient Notes
- All-purpose flour: Weigh your flour for the most accurate results! Too much flour can make the cookies dry and prevent them from spreading properly.
- Black cocoa powder: This gives the cookies their deep black color without food coloring and a rich, Oreo-like chocolate flavor. Dutch process cocoa powder will give them a more traditional chocolate flavor and lighter color; add black food coloring if desired.
- Baking powder: Gives the cookies a little lift. Be sure to use baking powder, not baking soda!
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Unsalted butter: Use unsalted butter so you can control the amount of salt in the recipe.
- Sugars: Brown sugar adds moisture and chewiness, while granulated sugar sweetens the dough and creates a sparkly coating on the outside.
- Egg: Use a large egg to bind the dough and add richness.
- Vanilla: Adds warmth and rounds out the chocolate and cheesecake flavors.
- Cream cheese: Use full-fat, block-style cream cheese for the filling rather than spreadable cream cheese from a tub.
- Powdered sugar: Sweetens the cheesecake filling while keeping it smooth and creamy.
- Marshmallows: Melted marshmallows create the stretchy spiderweb decoration. I had mini marshmallows on hand, but you can also use big ones!
- Candy eyes: Press these into the marshmallow webs before they set for a simple, spooky finishing touch!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this Halloween cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the cheesecake filling & freeze
In a medium bowl, add the cold cream cheese, powdered sugar, and vanilla. Use an electric hand mixer to beat until smooth. Transfer the filling to a piping bag. Snip the end off and pipe 1" dollops onto a small parchment-lined baking sheet. Freeze the cheesecake dollops until solid, about 30 minutes.
Make the cookie dough
In a medium bowl, add the butter and sugars. Use an electric hand mixer to beat on medium speed until light and fluffy. Add the egg and vanilla, and mix until well combined. Add the flour, cocoa powder, baking powder, and salt. Mix everything together with the electric hand mixer. Use a 2 tablespoon cookie scoop to portion the dough out onto one small baking sheet. Place in the fridge until the cheesecake filling is completely frozen.
Stuff the cookie dough with cheesecake filling & roll in sugar
Press a cheesecake dollop into a cookie dough ball and roll to fully encase it. Repeat with the remaining dollops and cookie dough. Roll each cookie dough ball in granulated sugar and place on a baking sheet spaced a couple of inches apart.
Bake and decorate
Bake the cookies one tray at a time for about 12-14 minutes or until the centers no longer look wet. Working quickly, spoon a small amount of melted marshmallow onto your fingers and stretch it over a cookie. Repeat with the remaining cookies. Press candy eyes onto the sticky marshmallow spiderwebs and enjoy!
Expert Baking Tips
- Freeze the cheesecake filling until solid. This makes it much easier to handle and seal inside the cookie dough. If it starts to soften while assembling, pop it back in the freezer.
- Seal the dough completely around the filling. Pinch any seams closed to help keep the cheesecake from leaking out as the cookies bake.
- Work quickly with the melted marshmallow. Allow the melted marshmallows to cool just enough to handle comfortably but not so much that they don't stretch well. If they cool down too much, you can always melt them again!
Recipe FAQs
Yes! Natural or Dutch process cocoa powder will give the cookies a lighter color and a more traditional chocolate flavor. Add black food coloring if you’d like to keep the spooky black appearance.
Yes! Prepare and freeze the cheesecake dollops ahead of time, then keep them frozen until you’re ready to assemble the cookies. For the best appearance, add the marshmallow webs and candy eyes closer to serving.
The marshmallows may have cooled too much. Reheat them briefly and stir, then let them cool just enough to handle comfortably before stretching them over the cooled cookies.
Store these cookies in an airtight container for 1-2 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Halloween recipes to try
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📖 Recipe
Spiderweb Black Velvet Cheesecake Cookies
Ingredients
For the cheesecake filling:
- 113 g (4 oz) cream cheese, cold
- 28 g (¼ cup) powdered sugar
- ¼ teaspoon vanilla extract
For the cookies:
- 155 g (11 tablespoon) unsalted butter, room temp
- 160 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 180 g (1 ½ cups) all-purpose flour
- 42 g (½ cup) black cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
For rolling:
- 50 g (¼ cup) granulated sugar
For decorating:
- ½ cup (¼ cup) mini marshmallows
- Candy eyes
Instructions
For the cheesecake filling:
- In a medium bowl, add the cold cream cheese, powdered sugar, and vanilla. Use an electric hand mixer to beat until smooth.
- Transfer the filling to a piping bag. Snip the end off and pipe 1" dollops onto a small parchment-lined baking sheet.
- Freeze the cheesecake dollops until solid, about 30 minutes.
For the cookies:
- Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
- In a medium bowl, add the butter and sugars. Use an electric hand mixer to beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla, and mix until well combined.
- Add the flour, cocoa powder, baking powder, and salt. Mix the baking powder into the dry ingredients before mixing everything together with the electric hand mixer.
- Scrape the bowl down with a rubber spatula to ensure everything is well combined.
- Use a 2 tablespoon cookie scoop to portion the dough out onto one small baking sheet. Place in the fridge until the cheesecake filling is completely frozen.
- Press a cheesecake dollop into a cookie dough ball and roll to fully encase it. Repeat with the remaining dollops and cookie dough.
- Roll each cookie dough ball in granulated sugar and place on a baking sheet spaced a couple of inches apart.
- Bake the cookies one tray at a time for about 12-14 minutes or until the centers no longer look wet. Keep the remaining cookie dough in the fridge until ready to be baked.
- Remove the cookies from the oven and immediately use a large round cookie cutter or glass to scoot them into perfect circles. Allow the cookies to cool completely on the baking sheet.
For decorating:
- Melt the marshmallows in 5-10 second increments until fully melted.
- Working quickly, spoon a small amount of melted marshmallow onto your fingers and stretch it over a cookie. Repeat with the remaining cookies.
- Press candy eyes onto the sticky marshmallow spiderwebs and enjoy!
Notes
- Freeze the cheesecake filling until solid. This makes it much easier to handle and seal inside the cookie dough. If it starts to soften while assembling, pop it back in the freezer.
- Seal the dough completely around the filling. Pinch any seams closed to help keep the cheesecake from leaking out as the cookies bake.
- Work quickly with the melted marshmallow. Allow the melted marshmallows to cool just enough to handle comfortably but not so much that they don't stretch well. If they cool down too much, you can always melt them again!
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