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These Stuffed Black Velvet Cookies are a delicious classic!

These Stuffed Black Velvet Cookies are perfect for Halloween.  Dark chocolate cookies are stuffed with a creamy cheesecake filling that is so delicious.  Halloween sprinkles top off these spooky cookies that everyone will love.

We absolutely love Halloween treats!  To me it just starts the season of holiday baking.  These cookies are always a hit and so fun to make. I like nice, soft cookies so I decided to make some stuffed black velvet cookies for Halloween.  I am so glad I did, these turned out perfect!  Nice and soft cookies with spooky sprinkles and a luscious neon green filling.  

These cookies are easy to make and always impress.  Everyone always loves red velvet cookies so why not switch it up for the Halloween season and make these Black Velvet Cookies.  These of course are always a hit with the kids, they think they are awesome with their green filling. 

These cookies are flavored with chocolate and the green filling is a luscious cream cheese center.  The combination make it taste like the best cream cheese stuffed red velvet cookie but all dressed up for Halloween.

These are perfect for Halloween parties, giving out as treat to friends, also great for bake sales!

Whip up a batch of these and I promise they will be gone in no time and everyone will be asking you to make more spooky cookies!

Kids also love to help make these, mine usually are in charge of the sprinkles. 

I promise your whole family will love these Stuffed Black Velvet Cookies. 

You will want to make these spooky cookies again and again! We do!

You will love this recipe because it is

• Perfect sweet treat
• Great for Halloween.
• Impressive.
• Crowd pleaser

Gather your ingredients.

Cream the butter and sugar.

Add your other ingredients.

Add the flour.

Cookie batter is done.

For the filling mix all your filling ingredients.

Filling is done.

Freeze the filling.

Assemble the cookies.

Add sprinkles.

Bake!

How to store these cookies?

You can store these in an airtight container for up to 4 days or you can pop them in the fridge for up to a week.  

Can I freeze these cookies?

You sure can!  I would freeze them in a single layer on a sheet pan first before storing them in a freezer bag for up to 3 months. 

Can I make these just regular red velvet cookies?
Yes! Use red food coloring instead of black and skip the green food coloring in the filling and you will have an awesome stuffed red velvet cookie. 

 

Ingredients used

Cheesecake Filling 

• Cream cheese – Make sure you are working with softened cream cheese.
• Powdered Sugar -This gives you a sweet smooth filling.
• Flour – This just keeps the filling thick.
• Vanilla Extract –  For flavor.
• Neon green food coloring –  I like the neon green food coloring best but you can switch it up to purple or even orange food coloring. 

Cookie Dough

• Butter –  You can use salted or unsalted whichever you prefer.
• Brown Sugar –  Keeps the cookies soft.
• Granulated Sugar – Every cookie needs sugar!
• Egg – I just use a regular large egg.
• Milk – Any kind of milk you drink is fine in this recipe.
• Baking Soda  – This helps the cookies rise a bit.
• Vanilla Extract- For flavor.
• Dark Chocolate Baking Cocoa  –  I like to use the dark chocolate baking cocoa for even more flavor. 
• Black gel food coloring –  The gel food coloring works best. 
• Flour – Just all-purpose works here.
• Halloween sprinkles –  I get these SPRINKLES from Amazon. 

 

How to make Stuffed Black Velvet Cookies

 

1. FULL RECIPE BELOW
2. In a medium mixing bowl using an electric mixer combine the cheesecake filling ingredients, adding enough food coloring to get your desired green shade.
3. On a tray lined with parchment paper spoon out 1-½ teaspoons of the cheesecake filling.
4. Freeze for at least 2 hours.
5. For the cookie dough in a large bowl using an electric mixer beat together the butter, brown sugar, granulated sugar until fluffy.
6. Add in the egg, milk, baking soda, vanilla extract, cocoa and black food coloring.  
7. I use just a ½ a teaspoon of the food coloring and add more until I reach a deep black color.
8. Next slowly beat in the flour. 
9. Chill for 1-2 hours.
10. Next assemble the cookies.
11. Preheat your oven to 350 degrees.
12. Take a tablespoon of the cookie dough and roll it into a ball and flatten it out a bit.
13. Place onto a parchment lined baking sheet.
14. Place one of the frozen cream cheese balls in the center.
15. Roll and slightly flatten another 1 tablespoon of cookie dough and place it on top of the cream cheese ball.
16. Seal the edges of the cookie.
17. Place sprinkles on top of the cookies.
18. Chill for 30 minutes before baking.
19. Bake for 12-15 minutes.
20. Remove from the baking sheet and onto a cooling rack.
21. Serve!

Want more Cookie Recipes? Check these out!

• Giant Chewy Chocolate Chip Pecan Cookies

• Old Fashion Iced Oatmeal Cookies
• Giant Peanut Butter Cookies
• Hostess Cupcake Cookies
• Giant Chewy Molasses Cookies
• Easy Reeses Cup Cookies

Stuffed Black Velvet Cookies

Yield: 12

Prep Time: 20 minutes

Chill Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 35 minutes

These Stuffed Black Velvet Cookies are perfect for Halloween.  Dark chocolate cookies are stuffed with a creamy cheesecake filling that is so delicious.  Halloween sprinkles top off these spooky cookies that everyone will love.

Print

Ingredients

• Cheesecake Filling
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 ½ tablespoons 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 flour
• Halloween sprinkles

Instructions

1. In a medium mixing bowl using an electric mixer combine the cheesecake filling ingredients, adding enough food coloring to get your desired green shade.
2. On a tray lined with parchment paper spoon out 1-½ teaspoons of the cheesecake filling.
3. Freeze for at least 2 hours.
4. For the cookie dough in a large bowl using an electric mixer beat together the butter, brown sugar, granulated sugar until fluffy.
5. Add in the egg, milk, baking soda, vanilla extract, cocoa and black food coloring.  
6. I use just a ½ a teaspoon of the food coloring and add more until I reach a deep black color.
7. Next slowly beat in the flour. 
8. Chill for 1-2 hours.
9. Next assemble the cookies.
10. Preheat your oven to 350 degrees.
11. Take a tablespoon of the cookie dough and roll it into a ball and flatten it out a bit.
12. Place onto a parchment lined baking sheet.
13. Place one of the frozen cream cheese balls in the center.
14. Roll and slightly flatten another 1 tablespoon of cookie dough and place it on top of the cream cheese ball.
15. Seal the edges of the cookie.
16. Place sprinkles on top of the cookies.
17. Chill for 30 minutes before baking.
18. Bake for 12-15 minutes.
19. Remove from the baking sheet and onto a cooling rack.
20. Serve!

Notes

Store in an airtight container for up to 3 days and refrigerate for up to 5 days. 

The dough can be a little sticky to work with so if it gets too sticky place it back in the fridge to chill again or add a little more flour to the dough. 

You can also use regular baking cocoa instead of the dark chocolate.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 261mgCarbohydrates: 57gFiber: 1gSugar: 40gProtein: 4g