Halloween Cheesecake Crinkle Cookies
Spooky Halloween cookies with a rich cheesecake filling hidden inside chocolate cookie dough, rolled in black cocoa for a dramatic crinkle effect.
Equipment
Ingredients
Cheesecake Filling
cream cheese (softened)
113 g
granulated sugar
25 g
powdered sugar
15 g
black cocoa powder
22 g
vanilla extract
2.5 ml
Cookie Dough
butter (softened)
113 g
brown sugar
150 g
granulated sugar
50 g
egg
1 piece
vanilla extract
15 ml
red food coloring
1 tsp
all-purpose flour
188 g
baking soda
2.5 g
salt
1.5 g
mini chocolate chips
170 g
For Rolling
black cocoa powder
50 g
Instructions
Prepare cheesecake filling
Mix cream cheese, sugars, black cocoa powder, and vanilla until smooth.
Form and freeze filling balls
Scoop filling into small balls and freeze overnight.
Cream butter and sugars
Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
Add wet ingredients
Mix in the egg, vanilla, and red food coloring until combined.
Add dry ingredients
Add the flour, baking soda, and salt. Mix until combined.
Fold in chocolate chips
Fold in the mini chocolate chips until evenly distributed.
Assemble cookies
Flatten a portion of cookie dough, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing completely.
Roll in cocoa powder
Roll each assembled cookie in black cocoa powder.
Chill assembled cookies
Freeze the assembled cookies for 15 minutes.
Bake cookies
Bake at 175°C for 10–12 minutes.
Cool cookies
Let cookies cool for a few minutes before serving.
Original recipe
Storage
Store in airtight container. Cookies stay soft for up to 3 days.
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