Description
Delight in these Cheesecake Stuffed Red Velvet Cookies, featuring rich, red velvet cookie dough enveloping a creamy cheesecake filling. These cookies offer a perfect balance of decadent cocoa flavor and smooth cheesecake, ideal for dessert lovers looking for a luscious twist on classic cookies.
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 Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into 16 small portions on a parchment-lined baking sheet. Place the sheet in the freezer for 45 minutes to 1 hour until the cheesecake filling firms up enough to handle.
- Make Red Velvet Cookie Dough: Preheat your 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 or gel until evenly mixed.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Add White Chocolate Chips: Fold in the white chocolate chips evenly throughout the cookie dough.
- Assemble Cookies: Portion the red velvet dough into 16 equal balls. Flatten each ball into a disc shape using your hands. Place one frozen cheesecake ball in the center of each disc. Wrap the dough completely around the cheesecake filling, pinching seams to seal and rolling gently into a smooth ball to prevent leakage.
- Baking: Place the assembled cookie balls onto the prepared baking sheets, spacing about 2 inches apart. Bake in the preheated oven for 10-13 minutes, or until the cookie edges are set but centers remain soft. Avoid overbaking as the cookies will continue setting once removed.
- Shape and Cool: Immediately after removing from the oven, use a round spatula, glass rim, or spoon to gently shape the cookies into perfect circles. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Decoration: Drizzle melted white chocolate over the cooled cookies or sprinkle with festive decorations for a gourmet finishing touch. To melt white chocolate, place it in a microwave-safe bowl with a teaspoon of oil and heat at 50% power in 30-second intervals, stirring until smooth.
Notes
- For thinner cookies, flatten the dough balls more before baking or reduce flour to 2 3/4 cups. For thicker cookies, use 3 cups flour and roll dough into larger balls.
- Split white chocolate chips: use 1 cup in the dough and reserve the other cup for drizzling after baking for added visual appeal and flavor.
- Ensure cheesecake filling is well frozen to prevent leakage during baking.
- Use parchment paper-lined baking sheets for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
