Halloween Cheesecake Cookies (Print Version)

# Ingredients:

→ Cheesecake Filling

01 - 6 ounces cold cream cheese
02 - 3 tablespoons granulated sugar
03 - 1/2 teaspoon vanilla extract

→ Black Cocoa Sugar Coating

04 - 1/4 cup granulated sugar
05 - 2 teaspoons black cocoa powder

→ Cookie Dough

06 - 1 1/2 cups all-purpose flour, measured correctly
07 - 1/2 cup black cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 3/4 cup softened unsalted butter
11 - 3/4 cup packed light brown sugar
12 - 1/4 cup granulated sugar
13 - 2 room temperature egg yolks
14 - 1 1/2 teaspoons vanilla extract

# Instructions:

01 - Get a small baking sheet ready with parchment paper. Grab a mixing bowl and beat together the cream cheese, sugar, and vanilla on medium-high speed until it's nice and fluffy - this should take around 2 minutes. You want the sugar fully dissolved into the mixture.
02 - Using a teaspoon measure, scoop out 16 equal portions of the cheesecake mixture onto your prepared sheet. Place the entire tray in the freezer and let those little cheesecake balls get completely frozen and firm to the touch.
03 - Combine the sugar and black cocoa powder in a small bowl, whisking them together until evenly mixed. Set this aside for later - you'll roll your finished cookies in it.
04 - Heat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
05 - In a medium-sized bowl, whisk the flour, black cocoa powder, baking powder, and salt together until everything's well combined. Set this mixture aside for now.
06 - In your largest bowl, beat the softened butter with both sugars using an electric mixer on high speed. Keep mixing for about 2 minutes until the mixture becomes light and fluffy.
07 - Drop in the egg yolks and vanilla, then beat everything on medium speed for about a minute. The mixture should look pale and airy when you're done.
08 - Pour your dry ingredient mixture into the wet ingredients. Mix on low speed just until the flour disappears and you have a cohesive dough.
09 - Scoop the cookie dough into 16 equal portions using a 2-tablespoon scoop, rolling each into a smooth ball. Flatten each ball slightly, place a frozen cheesecake ball right in the middle, then carefully wrap the cookie dough around it, sealing it completely. Roll it back into a nice round ball, making absolutely sure no cheesecake is peeking through. Roll each stuffed cookie in your black cocoa sugar mixture until coated.
10 - Arrange 6 cookies on each prepared baking sheet, giving them space to spread. Bake for 10 to 11 minutes. As soon as they come out of the oven, use a large round cookie cutter to gently shape them into perfect circles while they're still hot.
11 - Let the cookies rest on the baking sheet for 10 minutes to set up, then carefully move them to a wire cooling rack. Once they're completely cool, they're ready to enjoy!

# Notes:

01 - These cookies taste remarkably similar to Oreos, with their deep chocolate flavor and creamy filling!
02 - The cheesecake filling needs to be frozen solid before stuffing to prevent it from melting during baking.
03 - Black cocoa powder gives these cookies their signature dark color and intense chocolate taste - it's what makes them perfect for Halloween.
04 - Shaping the cookies with a cookie cutter right out of the oven helps create bakery-perfect round edges.

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