Description
Delightfully rich and festive, these Cheesecake Stuffed Red Velvet Cookies combine the moist, chocolaty flavor of red velvet cookies with a creamy, sweet cheesecake filling and bursts of white chocolate chips. Perfect for holiday celebrations or any special occasion, these cookies offer a delicious balance of textures and flavors that satisfy both cookie and cheesecake cravings in one bite.
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 bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract or vanilla bean paste, mixing until fully incorporated and silky. Set aside or refrigerate until ready to use.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring or gel, mixing until evenly blended and vibrant in color.
- Add Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, flour, baking soda, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Fold in the white chocolate chips evenly throughout the dough.
- Shape the Cookies with Filling: Scoop out a small ball of cookie dough (about 2 tablespoons), flatten it in your hand, and place about a tablespoon of cheesecake filling in the center. Carefully wrap the dough around the filling, sealing it completely, and roll it into a ball. Repeat this process for all the dough and filling.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Place the stuffed cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes or until the edges are set but the center is still soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These red velvet cookies are enhanced with white chocolate chips, adding extra sweetness and texture.
- The creamy cheesecake filling inside creates a decadent surprise that balances the cocoa flavor of the red velvet.
- For the best texture, slightly underbake the cookies so they remain soft and chewy.
- Use gel food coloring for a more vibrant red color without thinning the dough.
- Chilling the dough before baking helps prevent spreading and improves flavor melding.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
