Spiderweb Black Velvet Cheesecake Cookies
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!
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!
Nutrition Facts
Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 86mg | Potassium: 59mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg
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