Cheesecake Stuffed Red Velvet Cookies
Make these decadent Cheesecake Stuffed Red Velvet Cookies. You get a soft, chewy red velvet cookie wrapped around a creamy, tangy cheesecake center for an impressive homemade treat.
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 1 hour 42 min
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cheesecake Filling: 6 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For the Red Velvet Cookies: 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon red gel food coloring
- 1/3 cup Dutch processed cocoa powder
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, for rolling
Instructions
- Prepare the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
- Scoop the filling into small balls (about 1 teaspoon each) onto a parchment-lined plate. Freeze these filling balls for at least 1 hour until solid.
- Prepare the cookie dough: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, egg yolk, vanilla extract, and red food coloring until combined.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place the cookie dough in the refrigerator to chill for 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Scoop the chilled cookie dough into balls (about 1.5 tablespoons each). Flatten one dough ball slightly in your palm.
- Place one frozen cheesecake ball in the center of the flattened dough. Carefully wrap the dough around the filling, completely sealing the cheesecake inside. Roll the dough into a smooth ball.
- Roll each sealed dough ball in the remaining 1/2 cup of granulated sugar.
- Place the coated balls on the prepared baking sheets, leaving space between them.
- Bake for 10 to 12 minutes. The edges should look set, but the centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake center will firm up as they cool.
Notes
- Use high-quality red gel food coloring for the best, most vibrant color in your red velvet dough.
- Make sure the cheesecake filling is completely frozen before stuffing the cookies; this prevents it from leaking out during baking.
- For bakery-style cookies, slightly underbake them. They will continue to set up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0.2
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 55