Description
Delight in these decadent Cheesecake Stuffed Red Velvet Cookies, combining the rich flavors of classic red velvet cookies with a creamy cheesecake center. Perfectly soft and chewy with a luscious surprise inside, these cookies are a show-stopping treat for any occasion.
Ingredients
Scale
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
Cheesecake Filling:
- 1 (8-ounce) package Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Scoop the mixture into 16 small portions onto a parchment-lined baking sheet. Freeze these cheesecake balls for 45 minutes to 1 hour, or until firm enough to handle.
- Make the Red Velvet Cookie Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring, mixing thoroughly after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Finally, fold in the white chocolate chips evenly throughout the dough.
- Assemble Cookies: Divide the dough into 16 equal portions and shape each into a ball. Flatten each ball into a disc with your hands. Place one frozen cheesecake ball in the center of each disc. Carefully wrap the cookie dough completely around the cheesecake, pinching seams and rolling gently into a smooth ball to fully encase the filling. This prevents leaks during baking. Place the prepared dough balls on the baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies for 10 to 13 minutes, until the edges are set but the centers still look soft. It’s important to slightly underbake to maintain a soft texture as the cookies continue setting once out of the oven.
- Shape and Cool: Immediately after removing from the oven, use a round spatula, the rim of a glass, or a spoon to gently shape the cookies into perfect circles. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Decoration: For a decorative finish, drizzle melted white chocolate over the cooled cookies or sprinkle with festive sprinkles. To melt white chocolate, place it in a microwave-safe bowl with 1 teaspoon of oil, heating at 50% power in 30-second increments, stirring well between each until smooth.
Notes
- For thinner cookies, flatten dough balls more or reduce flour to 2 3/4 cups. For thicker cookies, use full 3 cups of flour and roll dough balls larger.
- You can divide white chocolate chips, using 1 cup in the dough and reserving 1 cup for drizzling on top of baked cookies for a gourmet look.
- Freeze cheesecake filling until firm to avoid sticky dough and leaking during baking.
- Underbaking slightly ensures soft, chewy centers as cookies finish cooking while cooling.
- Use room temperature ingredients for easier mixing and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
