Get ready for Halloween with these black velvet cookies! These cookies have a luscious, creamy raspberry filling. Easy to make, they’re a yummy and addicting treat that’s perfect for a party. Impress your guests and satisfy their sweet tooth with this delicious recipe!
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Stuffed Black Velvet Cookies
Cookies are a crowd-favorite dessert at any get-together. Parties are no exception. Guess what? Halloween isn’t either. Oozing with a creamy raspberry filling, these cookies baked with black cocoa powder and a sugar mixture will be the event’s highlight. Who needs a costume contest? You will win/take the night with your dressed-up “costume cookies!”
We love any opportunity to be creative and Halloween offers a huge realm of dynamic possibilities. Red velvet is one of our favorite flavors so why not black velvet for the season? Truly get into the Halloween spirit with these delectable, chewy black cookies made with black cocoa powder and filled with raspberry jam and cream cheese. You just might find yourself eating two…or…ten!
This recipe was inspired by the many red and black velvet cheesecake cookie recipes found all over the internet. With our Halloween take, we decided to go a different route than the typical plain white or green, orange, and purple. We changed it up by adding a raspberry jam to help create the red color we stuffed our black velvet cookies with!
Ingredients for Black Velvet Cookies
These cookies are so fun and provide a nice surprise for unsuspecting guests. Exteriorly, they look like a fantastic, glistening chocolate cookie. One delicious bite reveals the creamy goodness inside, featuring the raspberry cheesecake filling.
Now, you don’t have to use raspberry. You can certainly replace it with other jams or leave out the jam completely. Just note, that if you change up the jam, you will need to substitute the appropriate color of food dye. Likewise, if you leave out the jam altogether, adjust your food dye amount (and/or color) to your desired shade of chosen color.
As usual for cookies, you will need butter, flour, sugar, salt, and eggs. Additionally, to put this recipe together, you will need:
- Cookie basics: butter, brown sugar, flour, white granulated sugar, salt, eggs, baking soda
- Vanilla
- Black cocoa powder
- Cream cheese – softened
- Raspberry jam – *link* seedless recommended
- Red food coloring
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Stuffed Black Velvet Cookies
It’s time to create your own black velvet cookie masterpieces. We know your mouth is watering. Just be sure not to drool on the batter!
- Make the raspberry cheesecake filling. Beat together the cream cheese and white sugar until combined. Add the raspberry jam and a little red food dye and mix until smooth. Spoon teaspoon-sized dollops onto a small, parchment-lined baking sheet and place in the freezer.
- Make the dough. Using a whisk or wooden spoon, combine both brown and white sugars with the softened butter. Add in the egg, egg yolk, and vanilla extract mixing everything until well incorporated. Add the dry ingredients (flour, black cocoa powder, salt, and baking soda) and fold into the wet ingredients until a thick, black dough forms.
- Let it chill. Cover with plastic wrap and in the fridge it goes for 30 minutes.
- Make the cookies. Preheat the oven to 350 degrees and prepare the sugar and black cocoa mixture. Next, mold a large spoonful of cookie dough around a ball of frozen cheesecake filling. Roll the dough ball in the sugar mixture, place on the line baking sheet. Repeat for all, bake, let them rest, then enjoy!
Frequently Asked Questions – Black Velvet Cookies
Use Hershey’s Dark Cocoa if you don’t have or can’t find *black cocoa powder*. You might need to add a tad more food dye with this option.
Like red velvet, black velvet is rich, moist, and textured. The difference is black velvet uses black cocoa powder which deepens the black coloring and enhances the chocolate flavor.
Store them in an airtight container for up to 3-4 days or in the refrigerator for 5-7 days.
Yes! You can freeze them for two weeks. Let them completely cool, then freeze on the baking sheet before transferring into freezer-safe storage containers.
Not necessarily. Depends on how rich of a black color you desire. If you don’t use black cocoa powder, you will need it.
Not advisable. You won’t get the same fluffy, rich filling as the real thing!
Want to Change it Up?
If you want to change these up, replace the raspberry jam with a different flavor and choose a corresponding food coloring to match. As it is, the red could also work for Christmas or Valentine’s Day. However, if you desire a change, decorate the tops with your favorite sprinkles or ice them and then top with sprinkles. Just note if you decorate with sprinkles only, place those on the cookies before you bake them.
More Halloween Recipes
Easy to Make Black Velvet Cookies
Equipment
Ingredients
Cookie Batter
- 3/4 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1 egg and 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1/2 cup black cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Sugar Mixture
- 1/2 cup white granulated sugar
- 2 tablespoons black cocoa powder
Raspberry Cheesecake Filling
- 8 ounces cream cheese softened
- 1/2 cup white granulated sugar
- 1/4 cup raspberry jam
- red food coloring
Instructions
Raspberry Cheesecake Filling
- Add the cream cheese and white sugar to a mixing bowl and beat until combined.8 ounces cream cheese, 1/2 cup white granulated sugar
- Add the raspberry jam and a little red food coloring to deepen the color and mix until smooth.1/4 cup raspberry jam, red food coloring
- Line a small sheet pan or plate with parchment paper.
- Place a large teaspoonful of the cheesecake filling onto the sheet or plate, repeating with all the filling. Place in the freezer to be used later.
Cookie Batter
- Add the softened butter, white sugar, and brown sugar to another mixing bowl. Blend with a whisk or wooden spoon until combined.3/4 cup unsalted butter, 1/4 cup white granulated sugar, 3/4 cup brown sugar
- Add the egg, egg yolk, and vanilla extract, mixing all until completely incorporated.1 egg and 1 egg yolk, 1 ½ teaspoons vanilla extract
- Pour in the dry ingredients-flour, black cocoa powder, salt, and baking powder. Fold these in until a thick black dough forms. It will be slightly sticky.1 ½ cups all purpose flour, 1/2 cup black cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Cover in plastic wrap and let chill for 30 minutes in the refrigerator.
Sugar Mixture
- Combine the white sugar and the black cocoa powder in a small bowl and set aside.1/2 cup white granulated sugar, 2 tablespoons black cocoa powder
Assembly
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13 baking sheet with parchment paper.
- Remove the cookie dough and cheesecake filling from the fridge and freezer.
- Place a large spoonful of the cookie dough in your hand and flatten it. Place the ball of frozen cheesecake filling in the center of the dough. Mold the cookie dough around it, completely closing it inside.
- Place the dough ball in the sugar mixture, completely coating it. Then transfer to the baking sheet. Repeat with the rest of the dough and filling, placing each cookie about 2 inches apart on the baking sheet.
Bake
- Bake in the oven for 14 minutes. Remove, let cool, and set for 5 minutes. Serve and enjoy!
Nutrition
Nutritional information accuracy not guaranteed.
Recipe Source: Adapted from this recipe on inbloombakery
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