Description
Delight in these decadent Cheesecake Stuffed Red Velvet Cookies, featuring rich red velvet cookie dough enveloping a creamy cheesecake center. Perfectly soft with a hint of cocoa and a luscious white chocolate chip twist, these cookies are a gourmet treat for any occasion.
Ingredients
Scale
Red Velvet Cookies:
- 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 the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small portions into 16 equal balls and place them onto a parchment-lined baking sheet. Freeze the cheesecake balls for 45 minutes to 1 hour, or until firm.
- Make the Red Velvet Cookie Dough: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Then fold in the white chocolate chips.
- Assemble the Cookies: Scoop the red velvet dough into 16 balls and flatten each into a disc with your hands. Place a frozen cheesecake ball in the center of each disc, ensuring the cheesecake is cold enough to prevent stickiness. Wrap the dough completely around the cheesecake, pinching seams to fully enclose the filling. Roll gently into smooth balls and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake the Cookies: Bake for 13 minutes or until the edges are set but the centers remain soft. Avoid overbaking as the cookies will continue to set once removed from the oven.
- Shape and Cool: Immediately after baking, use a round spatula, the rim of a glass, or a spoon to gently shape the cookies into perfect circles. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Garnish: For an elegant finish, drizzle melted white chocolate over the cooled cookies or sprinkle with festive sprinkles. To melt white chocolate, place it in a microwave-safe bowl with 1 teaspoon oil and microwave at 50% power in 30-second increments, stirring after each until smooth.
Notes
- Use 2 3/4 cups of flour for thinner cookies or up to 3 cups for thicker cookies.
- You may reserve 1 cup of white chocolate chips for drizzling over baked cookies to create a gourmet look.
- Ensure the cheesecake filling is properly frozen before wrapping it in dough to prevent leakage during baking.
- Underbaking slightly helps keep the cookie centers soft and gooey.
- Use parchment paper for easy removal and cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
