Description
These Cheesecake Stuffed Red Velvet Cookies combine the rich, moist flavor of red velvet cookies with a creamy cheesecake center and sweet white chocolate chips. Perfectly soft and indulgent, these festive cookies are ideal for holiday celebrations or any special occasion.
Ingredients
Scale
Cookie Dough
- 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 until smooth. Add powdered sugar and vanilla extract or vanilla bean paste, and mix until creamy and well combined. Set aside in the refrigerator to keep chilled.
- Make Cookie Dough: In a large bowl, cream together the barely softened butter, brown sugar, and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and red food coloring or gel until evenly distributed.
- Add Dry Ingredients: Sift together cocoa powder, flour, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the white chocolate chips gently to distribute evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle and prevent spreading during baking.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out about 2 tablespoons of cookie dough and flatten slightly in your palm. Place about 1 tablespoon of cheesecake filling in the center, then fold the cookie dough around the filling to fully enclose it, forming a ball. Place the stuffed dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 9-11 minutes or until the edges are set but the center is still slightly soft. Avoid overbaking to keep the cheesecake center creamy and the cookie soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled to enjoy the perfect red velvet and cheesecake combination.
Notes
- These red velvet cookies are delicious with sweet white chocolate chips for added texture and sweetness.
- Use barely softened butter and cream cheese for the best texture in both cookie and filling.
- Chilling the dough helps prevent the cookies from spreading too thin during baking.
- For best results, measure flour properly and avoid overmixing the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies make a festive Christmas treat but are great for any occasion.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
