Description
These Cheesecake Stuffed Red Velvet Cookies combine the rich, moist flavors of red velvet cake with a creamy cheesecake center and bursts of white chocolate chips. Perfectly soft and fudgy, these cookies are a festive treat ideal for Christmas 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) pkg. Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract or vanilla bean paste, continuing to mix until fully combined and smooth. Set aside.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring or gel until well blended. Sift together the cocoa powder, flour, baking soda, cornstarch, and salt in a separate bowl, then gradually incorporate into the wet ingredients until a dough forms. Fold in the white chocolate chips.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop out a tablespoon of cookie dough and flatten it slightly in your hand. Place a spoonful of the cheesecake filling in the center, then take another similar-sized ball of dough and place it on top. Gently pinch the edges to seal the cheesecake inside and form a smooth ball.
- Bake: Place the stuffed dough balls onto a prepared baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake in the preheated oven for approximately 10 minutes or until the cookies are set and just starting to crack on top.
- Cool and Serve: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Serve once cooled to enjoy the creamy cheesecake center inside the soft red velvet cookies.
Notes
- These cookies are perfect for Christmas and other festive occasions due to their vibrant color and rich flavors.
- For best results, use barely softened butter and cream cheese to achieve the right texture.
- Be careful not to overfill with cheesecake filling to prevent leakage while baking.
- If desired, you can substitute white chocolate chips with regular chocolate chips or chunks for variation.
- Store cookies in an airtight container to keep them soft and fresh for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
