Witch Cheesecake Cookies

Ingredients

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• ½ tsp vanilla
• Green gel food coloring
• ½ cup (1 stick) butter, softened
• ¾ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 tsp vanilla
• ½ cup cocoa powder or black cocoa powder
• 1 cup all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup chocolate chips
• Black gel food coloring, optional
• ½ cup white chocolate
• Purple gel food coloring
• Halloween sprinkles

Method

1. Combine cream cheese, powdered sugar, vanilla, and green food coloring until smooth. Scoop into tablespoon-sized mounds on parchment paper and freeze for 30–45 minutes until firm.
2. Cream the butter with brown and white sugar until light and fluffy. Beat in the egg and vanilla.
3. Add cocoa powder, flour, cornstarch, baking soda, and salt; mix until a thick dough forms. Fold in chocolate chips. Optionally add black gel food coloring for a darker dough.
4. Divide dough into 10–12 portions. Flatten each, place a frozen cheesecake ball in the center, and wrap dough completely around it, rolling into a smooth ball. Place on a parchment-lined baking sheet.
5. Bake at 350°F for 10–12 minutes, until edges are set but centers still look soft. Cool on the pan for 10 minutes.
6. Melt the white chocolate and divide into two batches, tinting one purple and one green. Drizzle over cooled cookies and immediately add Halloween sprinkles before the chocolate sets.