Description
These Red Velvet Cheesecake Stuffed Cookies combine the rich, velvety flavor of red velvet cookie dough with a luscious, creamy cheesecake center. Perfectly soft cookies encase a smooth cheesecake filling, creating an indulgent treat that is as visually stunning as it is delicious. Ideal for special occasions or satisfying a sweet tooth with a unique twist on classic cookies.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Red Velvet Cookie Dough
- 2 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp red food coloring (gel or liquid)
- 1 tsp vinegar (optional, enhances color)
Instructions
- Prepare the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and flour, and beat until well combined. Scoop the cheesecake mixture into small balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
- Make the Red Velvet Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, red food coloring, and vinegar, mixing until well incorporated. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together. The dough should be thick and slightly sticky.
- Assemble the Stuffed Cookies: Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of the red velvet cookie dough and flatten it into a small disc in your hand. Place a frozen cheesecake ball in the center and carefully fold the edges of the cookie dough around the cheesecake, sealing it completely. Roll the dough into a ball. Place the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the tops of the cookies look slightly cracked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy the cookies once they have cooled. The cheesecake filling will be creamy and indulgent, contrasting perfectly with the soft red velvet cookie exterior.
Notes
- Freezing the cheesecake filling balls is essential to prevent the filling from leaking out during baking.
- Use gel food coloring for a more vibrant red without altering the dough’s consistency.
- Allow cookies to cool completely to let the cheesecake filling set nicely.
- Store cookies in an airtight container and refrigerate to keep the cheesecake filling fresh.
- Vinegar is optional but helps enhance the red velvet color without affecting the taste.
