Ingredients
Scale
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- ½ cup natural unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking powder
- ½ teaspoon Kosher or sea salt
- ½ cup unsalted butter, softened to room temperature
- 4 ounces full-fat brick-style cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 ½ teaspoons white vinegar (or apple cider vinegar)
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
For the Cheesecake Filling:
- 4 ounces full-fat brick-style cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon pure vanilla extract
For Rolling:
- ¼ cup granulated sugar
Instructions
Prepare the Cookie Dough
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside.
- In a separate large mixing bowl, beat the butter and cream cheese with an electric mixer until light and fluffy, about 2 minutes.
- Cream in the granulated sugar, followed by the egg, egg yolk, vinegar, vanilla extract, and red gel food coloring. Beat until fully combined.
- Gradually add the dry ingredients in three installments, mixing thoroughly after each addition.
- Divide the dough into four equal portions, wrap each portion in plastic wrap, and chill in the refrigerator for at least 3 hours or up to 3 days.
Prepare the Cheesecake Filling
- In a small mixing bowl, beat the cream cheese with an electric mixer until fluffy.
- Mix in the sugar, followed by the egg yolk and vanilla extract.
- Transfer the filling to a piping bag or a zip-top sandwich bag. Set it aside.
Roll and Shape the Cookies
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Place the rolling sugar in a small bowl.
- Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll each dough ball in the sugar and place them at least 2 inches apart on the prepared baking sheets.
- Use the back of a rounded 1/2 teaspoon to press a well into the center of each dough ball. If the dough cracks, carefully pinch the cracks together with your fingers.
Bake the Cookies
- Bake the cookies for 10 minutes. Remove them from the oven, then gently press the back of a rounded 1 teaspoon measuring spoon into the centers again.
- Pipe the cheesecake filling into each well.
- Tap the pan on the counter a few times to release any large air bubbles.
- Return the cookies to the oven and bake for another 10 minutes, until the cheesecake filling is set and slightly puffed.
Cool and Serve
- Let the cookies cool on the baking pans for 10 minutes before transferring them to a cooling rack.
- The cheesecake filling will deflate a bit as it cools.
- Repeat the rolling and baking process with the remaining dough, allowing the cookie sheets to return to room temperature between batches.
- Refrigerate the cookies for at least 45 minutes before serving.
Storage and Shelf Life
- Refrigeration: These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze the cookies, store them in an airtight container or zip-top bag. Allow them to thaw at room temperature before serving.
Notes
- Use Room Temperature Ingredients
Make sure the butter, cream cheese, and eggs are at room temperature. This will help the ingredients blend more easily, resulting in a smoother dough and filling. - Don’t Skip Chilling the Dough
Chilling the dough for at least 3 hours (or up to 3 days) is essential to help the cookies hold their shape and prevent them from spreading too much while baking. It also makes the dough easier to handle. - Properly Press the Dough
When forming the wells in the cookie dough, use the back of a rounded 1/2 teaspoon or a similar rounded utensil. Press gently to avoid cracking the dough. If cracks do appear, simply pinch them together with your fingers before baking. - Cheesecake Filling Consistency
Be sure to beat the cheesecake filling well until it’s smooth and fluffy. If the filling feels too thick, you can add a tiny splash of cream or milk to loosen it up. The filling should be thick enough to hold its shape when piped into the cookie wells. - Piping Tip for Cheesecake Filling
If you don’t have a piping bag, you can use a zip-top sandwich bag with the corner cut off. This is an easy and inexpensive way to pipe the filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes