Step 1

Line a small cookie sheet with parchment paper.

Step 2

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Step 3

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Step 4

Pop the cheesecake balls into the freezer until they are frozen and very firm.

Step 5

Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.

Step 6

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Step 7

In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.

Step 8

In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)

Step 9

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

Step 10

Add in the dry ingredients and combine on low speed.

Step 11

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.

Step 12

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.

Step 13

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!