Rich dark chocolate Halloween cookies with a fun surprise hiding in the middle - a creamy slime-filled center!
Ingredients
Cheesecake Filling:
4ouncescream cheesesoftened
2cupsconfectioners sugar
1 ½Tablespoonsall-purpose flour
1teaspoonvanilla extract
neon green food coloring
Cookie Dough:
½cupsalted butterroom temperature
½cuplight brown sugarpacked
½cupgranulated sugar
1large eggroom temperature
1Tablespoonmilk
1teaspoonbaking soda
2teaspoonsvanilla extract
¼cupdark chocolate cocoa powderor black
black gel food coloring
1 ⅔cupsall-purpose flour
Halloween sprinkles
Instructions
For the filling:
In a medium mixing bowl, use an electric mixer to combine the cheesecake filling ingredients, adding enough food coloring to reach your desired shade of green.
Line a baking sheet with parchment paper. Scoop out 1 ½ teaspoons of the filling and place it on the lined baking sheet. Repeat until all the filling has been scooped. Freeze for at least 2 hours.
For the cookies:
In a large bowl, use an electric mixer to beat together the butter, brown sugar, and granulated sugar until creamy and well-combined. Mix in the egg, milk, vanilla, and black food coloring. Start with about ½ a teaspoon of the food coloring and add more until the dough reaches a deep black color.
In a medium bowl, whisk to combine the baking soda, cocoa powder, and flour. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Cover and chill the dough for at least 2 hours.
Line 2 cookie sheets with parchment paper.
Roll 1 Tablespoon of dough into a ball, flatten slightly, and place on a prepared baking sheet. Repeat until you have used half of the black dough, placing each dough ball 2 inches apart.
Place a cream cheese ball in the center of each.
Roll and slightly flatten another 1 Tablespoon of cookie dough and place it on top of each cookie. Gently press the two layers of cookie dough together to seal the edges.
Add sprinkles, gently pressing them into the top of the cookies.
Chill for 30 minutes before baking.
When ready to bake, preheat the oven to 350°F.
Bake for 12-15 minutes. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack to cool fully.
Notes
Store in an airtight container for up to 3 days or 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.