Sometimes you crave the deep richness of chocolate and the tangy sweetness of cheesecake at the exact same moment. My version of Black Bottom Cookies brings those two incredible worlds together in one soft, handheld treat.
I love how the fudgy cocoa base perfectly hugs the creamy filling, creating a surprise texture in every single bite.
What Makes These Black Bottom Cookies So Special
The combination of cake flour and a splash of oil keeps these cookies incredibly tender even after they have cooled down. You do not even need a stand mixer to pull this dough together, making cleanup a total breeze.
They actually taste better straight from the fridge, turning them into the perfect make-ahead dessert for busy weeks. I find that the chocolate flavor deepens beautifully as they chill overnight.
This recipe takes the classic cupcake concept and transforms it into a gourmet cookie that looks impressive but is actually simple to assemble.
If you enjoyed this creamy filled treat, you will definitely want to try my Cozy Linzer Cookies Recipe for another classic flavor combination. For a different take on rich, indulgent desserts, the Savory Pecan Pie Cheesecake Recipe is absolutely unforgettable.
Everything You Need for Black Bottom Cookies
Here is the shopping list for your baking session:
- Cream Cheese: Use full-fat brick style cream cheese for the filling to ensure it holds its shape during baking.
- Powdered Sugar: This sweetens the filling and helps create a smooth, pipeable consistency.
- Vanilla Extract: A generous splash adds warmth to both the filling and the dough.
- Mini Chocolate Chips: These get folded into the cheesecake mixture and sprinkled on top for the perfect texture.
- Unsalted Butter: Melted butter forms the rich base of the chocolate dough.
- Natural Cocoa Powder: This provides the deep chocolate color and flavor essential for the cookie base.
- Espresso Powder: A pinch enhances the chocolate intensity without making the cookies taste like coffee.
- Avocado Oil: Any neutral oil works here to keep the crumb extra soft and moist.
- Granulated Sugar: Provides sweetness and helps the cookies spread just enough.
- Light Brown Sugar: Adds moisture and a subtle caramel note to the dough.
- Eggs: Make sure your large eggs are at room temperature for easy mixing.
- Cake Flour: This is the secret to achieving a tender, bakery-style crumb.
- Baking Soda: Helps the cookies rise and spread properly.
- Baking Powder: Adds a little extra lift to the heavy dough.
- Salt: Balances the sweetness and enhances all the flavors.
My Method for Perfect Black Bottom Cookies
Let’s get baking with these simple steps:
- Begin by preparing the cheesecake filling, as it needs time to chill firmly. In a medium bowl, stir the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth and free of lumps. Fold in the mini chocolate chips, then scoop heaping tablespoon-sized dollops onto a parchment-lined baking sheet and place them in the freezer to harden while you work on the dough.
- Melt the butter in a large microwave-safe bowl, then immediately whisk in the cocoa powder and espresso powder until glossy. Adding the cocoa to the warm butter helps “bloom” the flavor, making the chocolate taste much more intense. Whisk in the oil, then let the mixture sit for a few minutes until it is cool enough to touch so you don’t scramble the eggs.
- Once the chocolate mixture has cooled, whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the cake flour, baking soda, baking powder, and salt, then gradually stir these dry ingredients into the wet mixture until just combined. Fold in the remaining chocolate chips gently, ensuring they are evenly distributed throughout the dark dough.
- To assemble, take a scoop of chocolate dough (about 3 tablespoons) and roll it into a ball, then use your thumb to create a deep indentation in the center. Remove one frozen cream cheese dollop from the freezer, press it into the indent, and carefully mold the chocolate dough up and around to seal the filling inside. It is okay if a little cream cheese peeks out the top for a swirled effect, or you can completely enclose it for a surprise.
- Arrange the filled dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart, and top with extra mini chips if you like. Bake at 350°F (175°C) for roughly 10 minutes until the edges are set but the centers still look slightly soft. Allow the cookies to cool completely on the baking sheet, as they are extremely fragile when warm and need this time to firm up before you move them.
Pro Tips for Black Bottom Cookies
Freezing the cream cheese dollops beforehand is the most critical step to ensure they stay inside the dough during baking. If you skip this part, the filling will melt too quickly and create a messy puddle on your baking sheet.
I highly recommend using cake flour rather than all-purpose flour to achieve that signature soft and melt-in-your-mouth texture. The lower protein content in the flour makes a noticeable difference in how tender the final Black Bottom Cookies turn out.
Make sure you let the melted butter mixture cool down before adding the eggs so you do not accidentally scramble them. Patience during the cooling process ensures your cookie dough has the right consistency for rolling and shaping.
How to Serve This Black Bottom Cookies
These cookies are fantastic when served chilled directly from the refrigerator, as the cold cream cheese filling tastes like a dense cheesecake bite. I personally love pairing a cold cookie with a steaming mug of hot coffee for a delightful temperature contrast.
If you prefer a softer experience, let the Black Bottom Cookies sit at room temperature for about 15 minutes before eating. A tall glass of cold milk is the traditional and arguably best partner for this rich chocolate treat.
For more cozy inspiration, join me on Pinterest to see what I am baking next!
Print
Black Bottom Cookies
- Total Time: 47 min
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Rich, fudgy chocolate cookies stuffed with a creamy cheesecake filling. These soft black bottom cookies are a decadent twist on the classic cupcake.
Ingredients
- 3 1/2 cups cake flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, melted
- 1/2 cup natural cocoa powder
- 1 pinch espresso powder (optional)
- 2 tbsp avocado oil
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract (for dough)
- 3/4 cup mini chocolate chips (for dough)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1/3 cup mini chocolate chips (for filling)
- 1/4 cup mini chocolate chips (for topping)
Instructions
- In a medium bowl, mix the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in 1/3 cup of mini chocolate chips. Scoop tablespoon-sized dollops onto a parchment-lined sheet and freeze until solid.
- Melt the butter in a large bowl. Whisk in the cocoa powder and espresso powder until smooth. Add the avocado oil and let the mixture cool until it is no longer warm to the touch.
- Whisk the granulated sugar, brown sugar, eggs, and remaining vanilla into the cooled chocolate mixture. In a separate bowl, whisk together the cake flour, baking soda, baking powder, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in 3/4 cup of mini chocolate chips.
- Scoop about 3 tablespoons of dough, roll into a ball, and make a deep indent with your thumb. Place a frozen cream cheese dollop in the center and wrap the dough around it to seal.
- Place cookies on a baking sheet lined with parchment paper. Top with additional mini chips if desired. Bake at 350°F (175°C) for 10-12 minutes. Allow to cool completely on the baking sheet to set.
Notes
Store these cookies in the refrigerator in an airtight container for up to 5 days. They are delicious served cold or at room temperature.
- Prep Time: 35 min
- Chilling Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 360
- Sugar: 31g
- Sodium: 235mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: black bottom cookies, chocolate cheesecake cookies, stuffed cookies, homemade dessert, gourmet cookies