Description
These Cheesecake Stuffed Red Velvet Cookies combine the rich, classic flavors of red velvet cake with a luscious creamy cheesecake filling, all in a chewy cookie form. Perfectly soft and moist with a hint of cocoa and a burst of sweetness from white chocolate chips, these festive cookies make an indulgent 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 medium mixing bowl, beat the barely softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside in the fridge to chill while preparing the cookie dough.
- Make the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the dough is evenly tinted.
- Add Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, flour, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the white chocolate chips evenly throughout the dough.
- Assemble the Stuffed Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Portion out tablespoons of cookie dough and flatten each one slightly in your hand. Place about a teaspoon of the prepared cheesecake filling in the center, then carefully wrap the cookie dough around the filling, sealing it completely to form a ball.
- Bake the Cookies: Place the stuffed cookie balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake at 350°F for approximately 10 minutes or until the edges are set but the centers remain soft. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use barely softened butter and cream cheese to ensure smooth mixing and the right consistency for both dough and filling.
- Adjust the amount of white chocolate chips between 1 3/4 to 2 cups to suit your preference for sweetness and texture.
- These cookies are perfect for holiday gift-giving or festive parties, offering a delightful surprise with the creamy cheesecake center.
- If you want a deeper red color, you can increase the amount of red food coloring slightly, but be careful not to add too much liquid.
- Store baked cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
