These Halloween black velvet cookies are a delicious and eye-catching treat that’s perfect for the spooky season. With their bold colors, soft velvety texture, and rich chocolate flavor, they’re sure to be the star of any Halloween party.
If you’re looking for a Halloween cookie recipe that’s as fun and festive as it is delicious, you’ll love these black velvet cookies. A rich dark chocolate cookie is filled with a sweet and creamy cheesecake filling in a fun shade of neon green, then topped with festive Halloween sprinkles and candy eyeballs. These treats will disappear from your party table in a hurry, especially once your guests discover the best part about these cookies – the creamy cheesecake surprise inside!
Perfect for Halloween parties and loved by kids and adults alike, this beautiful cookie is one treat that should be at the top of your list this holiday. It’s guaranteed to impress your guests and bring plenty of spooky and delicious fun to any gathering.
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Why We Love This Recipe
- The fun black and green color combination and festive sprinkles make these cookies the perfect treat to steal the show at your Halloween party.
- With a rich chocolate cookie outside and a creamy cheesecake filling inside, this delicious cookie gives you two desserts in one!
- Kids go nuts for the fun Halloween decorations and the surprise filling in the middle, so these are a favorite cookie for a kids’ party or school event.
Ingredients
For the cheesecake filling:
- Cream cheese, softened
- Confectioner’s sugar
- All-purpose flour
- Vanilla extract
- Neon green food coloring
For the cookie dough:
- Salted butter, softened
- Brown sugar
- Granulated white sugar
- Egg
- Milk
- Baking soda
- Vanilla extract
- Dark chocolate or black cocoa powder
- Black gel food coloring
- All-purpose flour
- Halloween sprinkles and candy eyes
How to Make Black Velvet Cookies
Step One: Make the Cheesecake Filling
- In a medium bowl, combine the cheesecake filling ingredients using an electric mixer. Add enough food coloring to get your desired shade of green.
- On a cookie sheet lined with parchment paper, spoon out the filling into 1½ teaspoon portions.
- Freeze for at least 2 hours.
Step Two: Make the Cookie Dough
- Using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar in a large bowl until fluffy.
- Add the milk, egg, baking soda, cocoa, vanilla extract, and black food coloring and continue to mix.
- Slowly mix in the flour
- Chill for 1-2 hours.
Step Three: Assemble the Cookies
- Preheat the oven to 350 degrees.
- Roll a tablespoon of the cookie dough into a ball (you can use a cookie scoop for this if you have one).
- Place the cookie dough ball onto a prepared baking sheet lined with parchment paper and flatten it a little bit.
- Place one of the frozen cream cheese balls in the center of the dough. Roll and slightly flatten another 1 tablespoon of dough and place it on top of the cream cheese ball. Seal the edges of the cookie.
- Place sprinkles on top of the cookies and chill for 30 minutes before baking.
- Bake for 12-15 minutes. Allow to cool on a wire rack before serving.
Tips and Suggestions
- If the dough gets too sticky, place it back in the fridge to chill again or add a little more flour to the dough.
- When adding the black food coloring, start with just a ½ a teaspoon and add more until you reach a deep black color.
- For best results, don’t overfill the cookies with the cream cheese filling. Make sure you leave enough room to press on the top portion of cookie dough without stretching it too thin.
Variations
- You can use regular baking cocoa instead of the dark chocolate variety (but the color won’t be as dark.)
- Substitute orange food coloring for the neon green to make a black and orange Halloween color combo.
- Top the cookies with chocolate or cream cheese frosting before adding the sprinkles.
- Mix in some mini chocolate or white chocolate chips to the cookie batter.
- Add red food coloring to your cookie dough and leave the cheesecake filling white to make red velvet cookies for Valentine’s Day.
How Do I Store Black Velvet Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Can I Freeze Black Velvet Cookies?
Yes. Be sure they are completely cooled before freezing, then transfer the cookies to a freezer-safe container and freeze for up to 3 months. Let them defrost overnight at room temperature prior to serving.
Can I Use Nonfat Cream Cheese?
I wouldn’t recommend it. You’ll get a much richer and creamier filling if you use full fat cream cheese.
More Halloween Recipes
- Nutter Butter Ghosts
- Halloween Bundt Cake
- Spider Cookies
- Witch Hat Cupcakes
- Ghost Cupcakes
- Candy Corn Cookies
- Halloween Oreo Fudge
- Halloween S’mores Dip
- Halloween Pinwheel Cookies
- Halloween Ooey Gooey Cookies
Stuffed Black Velvet Cookies
Ingredients
Cheesecake Filling:
- 4 ounces cream cheese softened
- 2 cups confectioners sugar
- 1 ½ Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- neon green food coloring
Cookie Dough:
- ½ cup salted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 Tablespoon milk
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ¼ cup dark chocolate baking cocoa
- black gel food coloring
- 1 ⅔ cups all-purpose flour
- Halloween sprinkles
Instructions
- In a medium mixing bowl using an electric mixer combine the cheesecake filling ingredients, adding enough food coloring to get your desired green shade.
- On a tray lined with parchment paper spoon out 1-½ teaspoons of the cheesecake filling.
- Freeze for at least 2 hours.
For the cookie dough:
- In a large bowl using an electric mixer beat together the butter, brown sugar, and granulated sugar until combined and fluffy.
- Add in the egg, milk, baking soda, vanilla extract, cocoa powder, and black food coloring. (Start with ½ a teaspoon of the food coloring and add more until you reach a deep black color.)
- Slowly mix in the flour, 1 cup at a time.
- Chill dough for 1-2 hours.
Assemble cookies:
- Place parchment paper or a silpat liner on a backing sheet and set aside.
- Take one tablespoon of the cookie dough and roll it into a ball and flatten it out a bit.
- Place one of the frozen cream cheese balls in the center.
- Roll and slightly flatten another 1 tablespoon of cookie dough and place it on top of the cream cheese ball.
- Seal the edges of the cookie and top with sprinkles.
- Chill for 30 minutes before baking.
- Preheat oven to 350 degrees.
- Bake for 12-15 minutes. Remove from the baking sheet and onto a cooling rack.
Nutrition
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