Description
These Red Velvet Cheesecake Stuffed Cookies combine the rich, creamy texture of classic cheesecake with the soft, moist, and vibrant red velvet cookies. Each cookie encloses a luscious cream cheese filling, creating a delightful indulgence that’s perfect for dessert or special occasions.
Ingredients
Scale
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)
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
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, then beat until well combined. Scoop the mixture into small balls about 1 tablespoon each, place them on a parchment-lined baking sheet, and 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 bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, red food coloring, and vinegar if using, mixing until fully incorporated. Gradually add the dry ingredients to the wet mixture and stir until the dough comes together, forming a thick and slightly sticky dough.
- Assemble the Stuffed Cookies: Preheat the oven to 350°F (175°C). Take about 2 tablespoons of cookie dough and flatten it into a disc in your hand. Place a frozen cheesecake ball in the center and carefully fold the dough around it, sealing it completely. Roll into a ball and place on a parchment-lined baking sheet spaced about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy the soft red velvet cookie encasing the creamy, indulgent cheesecake filling.
Notes
- Freezing the cheesecake filling balls ensures they retain shape and don’t melt into the cookie as they bake.
- Adding vinegar is optional but helps enhance the classic red velvet color.
- You can substitute red food coloring with natural alternatives such as beet juice for a more natural approach.
- Store baked cookies in an airtight container in the refrigerator for up to 5 days.
- Bring refrigerated cookies to room temperature before serving for the best texture and flavor experience.
