Introduction

Discover the perfect blend of rich cheesecake and classic red velvet in these delightful stuffed cookies. With a creamy cheesecake center wrapped in soft red velvet dough, they offer a decadent treat that’s sure to impress any dessert lover.

A stack of four red velvet cookies with white cream cheese filling is shown on a white marbled surface. The bottom cookie is whole, with visible white chocolate chunks embedded in the soft red dough. Above it, three cookie halves are stacked, each revealing thick, creamy white filling inside a crumbly, textured red outer layer. The surface has scattered crumbs of red cookie and white chocolate pieces. The background is a plain white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract (for filling)
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 large egg
1 tsp vanilla extract (for dough)
1 tbsp red food coloring (liquid or gel)
1 1/2 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup white chocolate chips (optional)

Instructions

Step 1: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Chill the mixture in the refrigerator for at least 15 minutes.
Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 3: Beat in the egg, vanilla extract, and red food coloring until fully combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in white chocolate chips if desired.
Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your palm. Place a teaspoon of the chilled cheesecake filling in the center.
Step 7: Wrap the cookie dough completely around the cheesecake filling, sealing it well, then roll into a smooth ball. Place on the prepared baking sheet.
Step 8: Bake for 10-12 minutes until the edges are set but the centers still look slightly underbaked for a soft texture.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Ensure the cheesecake filling is well chilled before wrapping to prevent leaking during baking.
Use gel food coloring for vibrant red without altering dough consistency; if using liquid, start with 2 tablespoons.
Fold in white chocolate chips for extra sweetness and texture, or omit for a more classic flavor.
Chill the stuffed cookie dough balls for 30 minutes before baking to reduce spreading.

Storage

Store your cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving to enjoy their soft texture. Unbaked dough balls can be frozen for up to 3 months; bake directly from frozen, adding 1-2 minutes to the baking time for best results.

How to Serve

A stack of four red velvet cookies with white cream cheese filling is shown on a white marbled surface. The bottom layer is a whole, round red cookie with visible white chocolate chunks. Above it, there are three broken cookie halves piled, showing thick, creamy white filling in the center, surrounded by moist, deep red cookie dough with a slightly crumbly texture. Small red and white crumbs are scattered around the base, and the background is a smooth, blurred white tiles surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Red Velvet Cheesecake Stuffed Cookies ahead of time?

Yes, you can prepare the dough and cheesecake filling up to two days in advance and store them separately in the refrigerator. For longer storage, freeze the stuffed dough balls for up to three months and bake from frozen, adding a few extra minutes to the baking time.

How long do the cookies last in the fridge?

Stored properly in an airtight container, these cookies stay fresh for up to seven days. Their texture improves after a day as the flavors meld. Bring them to room temperature before serving for the best experience.

Why did my cheesecake filling leak during baking?

This usually happens if the filling wasn’t chilled enough, the dough wasn’t sealed properly around the filling, or the cookies spread too much while baking. Make sure to chill the cheesecake filling thoroughly, seal the dough tightly, and chill the assembled cookies before baking.

Can I use liquid food coloring instead of gel?

You can, but liquid food coloring requires more quantity to achieve the same vibrant red and may change your dough’s consistency. Gel coloring is more concentrated and preferable for this recipe.

How do I know when the cookies are done baking?

Look for edges that are set and just starting to pull away from the baking sheet, while the centers remain slightly soft and underdone. The cookies will finish cooking as they cool.

Can I freeze the baked cookies?

Yes, baked cookies freeze well. Once cooled, wrap individually in plastic wrap and store in a freezer-safe container for up to three months. Thaw at room temperature or warm gently before serving.

Can I make these cookies without buttermilk?

This recipe doesn’t call for buttermilk, but if you substitute with buttermilk for classic red velvet flavor, you can make a simple substitute by adding 1 teaspoon vinegar or lemon juice to 1/4 cup milk and letting it sit for 5 minutes.

Why do my cookies spread too much?

Excess spreading is often due to dough that is too warm or overly soft butter. Chill your dough balls at least 30 minutes before baking and start with butter that is cool but pliable. Adding a little extra flour can also help reduce spreading.