Red Velvet Cheesecake Stuffed Cookies Recipe
Delight in these indulgent Red Velvet Cheesecake Stuffed Cookies, featuring a luscious cream cheese filling encased in soft, red velvet-flavored cookie dough. Perfectly baked with a tender crumb and a hint of cocoa, these stuffed cookies combine rich cheesecake and classic red velvet flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Red Velvet Cookie Dough
- 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
- 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
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Chill in the refrigerator for at least 15 minutes while preparing the dough.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Flavoring: Beat in the egg, vanilla extract, and red food coloring until the mixture is well combined and uniformly colored.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Fold in white chocolate chips if using.
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Assemble Cookies: 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.
- Seal and Shape: Wrap the cookie dough around the cheesecake filling completely, sealing any gaps, and roll it into a ball. Place the stuffed dough balls on the prepared baking sheet, spacing them adequately.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked for a soft texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.
- Freeze unbaked dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time.
- For best results, chill cheesecake filling thoroughly before assembly to prevent leakage during baking.
- Do not overbake; remove cookies when edges are set but centers are still soft to maintain chewy texture.
- If cookies spread too much, chill dough balls before baking and consider adding 2 tablespoons of extra flour.
- Gel food coloring is preferred for vibrant color and dough consistency; if using liquid food coloring, increase quantity accordingly.
Keywords: red velvet cookies, cheesecake stuffed cookies, stuffed cookies, dessert cookies, red velvet dessert, creamy cheesecake filling, baked stuffed cookies
