Description
These Red Velvet Cheesecake Stuffed Cookies feature a perfectly soft and chewy red velvet cookie exterior filled with a creamy, tangy cheesecake center. Combining the rich cocoa flavor and vibrant red color of classic red velvet with indulgent cheesecake, this recipe is an elegant treat perfect for celebrations or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract or 1 tablespoon lemon juice (optional)
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract or lemon juice until smooth and creamy. Refrigerate the filling to firm up slightly while you prepare the cookie dough.
- Make the Red Velvet Cookie Dough: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, cream the softened butter with granulated sugar and brown sugar until fluffy. Add eggs, vanilla extract, and red food coloring to the butter mixture and mix until combined. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- Assemble the Stuffed Cookies: Take about one tablespoon of cookie dough and flatten it in your palm. Place a small spoonful of cheesecake filling in the center, then cover it with another tablespoon of dough, carefully sealing the edges completely to encase the filling without gaps.
- Bake to Perfection: Arrange the stuffed dough balls on a parchment-lined baking sheet, spaced well apart. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, or until the cookie edges are set but the centers still look slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This resting allows the cheesecake filling to set and flavors to meld for the best taste experience.
Notes
- Chill the dough before baking to prevent cookies from spreading too much and keep them thick and soft.
- Seal edges carefully around the cheesecake filling to prevent leakage during baking.
- Adjust baking time if you prefer gooier cheesecake centers; slightly underbake for a softer filling.
- Use room temperature ingredients for smooth dough and filling consistency.
- Don’t skip the red food coloring to achieve that signature vibrant red velvet appearance.
- Prep Time: 25 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg