Description
These Cheesecake Stuffed Red Velvet Cookies are a perfect combination of rich, chewy red velvet cookies and creamy cheesecake filling. With the perfect balance of sweetness and tang, each bite is a decadent treat. The red velvet cookies are soft and loaded with white chocolate chips, encasing a velvety cheesecake center that will melt in your mouth.
Ingredients
Scale
For the Red Velvet Cookies:
- 1 cup Butter (barely softened)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Red Food Coloring or Gel
- 1/3 cup Unsweetened Cocoa Powder
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
- 1 3/4 to 2 cups White Chocolate Chips
For the Cheesecake Filling:
- 1 (8-ounce) pkg. Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and red food coloring, and mix until combined.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the white chocolate chips.
- For the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Scoop out 1 tablespoon of cookie dough and flatten it slightly on your hand. Place about 1 tablespoon of cheesecake filling in the center and cover it with another tablespoon of dough, sealing the edges.
- Roll the stuffed dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can adjust the amount of red food coloring for a deeper or lighter red color.
- Ensure that the cream cheese and butter are softened properly to make the cheesecake filling smooth and easy to work with.
- These cookies can be stored in an airtight container for up to 3 days at room temperature, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American