Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened black cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, black cocoa powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until creamy. Add egg and vanilla, mixing well.
- Gradually add dry ingredients to the wet mixture until fully combined. Fold in chocolate chips if desired.
- Scoop dough and form into evenly-sized balls. Place on prepared baking sheet, leaving space for spreading.
- Bake for 10-12 minutes or until edges are set but centers remain soft. Cool slightly on a wire rack.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Once cookies are cooled, spread or pipe cheesecake filling on top. Drizzle with melted chocolate or sprinkle crushed cookies if desired.
Notes
- Optionally add chopped nuts or swirl in caramel or raspberry sauce for extra flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze cookies between parchment paper for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
