Cheesecake Stuffed Red Velvet Cookies
why make this recipe
Cheesecake Stuffed Red Velvet Cookies are a delightful treat that combines the rich flavors of red velvet cake with a creamy cheesecake filling. They are perfect for special occasions or just when you want something sweet.
The vibrant color and delicious taste of these cookies are sure to impress family and friends. Plus, who doesn’t love a cookie that has a surprise filling?
Cheesecake Stuffed Red Velvet Cookies
Ingredients
- 3/4 C full fat cream cheese at room temperature
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 1 large egg plus 1 egg yolk
- 1 tbsp buttermilk or 1 tbsp milk and 1/4 tsp white vinegar
- 2 tsp vanilla extract
- 1 tbsp red food coloring this may vary depending on the brand of coloring used
- 2 C all-purpose flour spooned and leveled
- 1/4 C unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 C white sugar for rolling the cookie dough in
Instructions
- To make the cheesecake filling, combine the cream cheese, 2 tablespoons of white sugar, and 1/2 teaspoon of vanilla extract in a bowl.
- Mix until smooth and creamy. Set this aside while you prepare the cookie dough.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the salted butter, brown sugar, and 1/2 cup of white sugar until light and fluffy.
- Add the large egg, egg yolk, buttermilk, 2 teaspoons of vanilla extract, and red food coloring. Mix well.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Assembling the Cookies
- Scoop a small amount of cookie dough (about 1 tablespoon) and flatten it in your hand.
- Place a small spoonful of cheesecake filling in the center and fold the dough around it, rolling it into a ball.
- Roll the filled cookie dough ball in the 1/4 cup of white sugar.
- Place the cookie balls on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are set. Let them cool slightly before transferring to a wire rack.
how to make Cheesecake Stuffed Red Velvet Cookies
Making Cheesecake Stuffed Red Velvet Cookies is fun and easy. Follow these simple steps to get started.
Ingredients
- 3/4 C full fat cream cheese (at room temperature)
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- 3/4 C salted butter (at room temperature)
- 1 C brown sugar
- 1/2 C white sugar
- 1 large egg plus 1 egg yolk
- 1 tbsp buttermilk (or 1 tbsp milk and 1/4 tsp white vinegar)
- 2 tsp vanilla extract
- 1 tbsp red food coloring (this may vary depending on the brand of coloring used)
- 2 C all-purpose flour (spooned and leveled)
- 1/4 C unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 C white sugar (for rolling the cookie dough in)
Directions
Cheesecake Filling
- To make the cheesecake filling, combine the cream cheese, 2 tablespoons of white sugar, and 1/2 teaspoon of vanilla extract in a bowl.
- Mix until smooth and creamy. Set this aside while you prepare the cookie dough.
Red Velvet Cookies
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the salted butter, brown sugar, and 1/2 cup of white sugar until light and fluffy.
- Add the large egg, egg yolk, buttermilk, 2 teaspoons of vanilla extract, and red food coloring. Mix well.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Assembling the Cookies
- Scoop a small amount of cookie dough (about 1 tablespoon) and flatten it in your hand.
- Place a small spoonful of cheesecake filling in the center and fold the dough around it, rolling it into a ball.
- Roll the filled cookie dough ball in the 1/4 cup of white sugar.
- Place the cookie balls on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are set. Let them cool slightly before transferring to a wire rack.
how to serve Cheesecake Stuffed Red Velvet Cookies
Serve these amazing cookies warm or at room temperature. They can be enjoyed as a dessert after dinner or served at a gathering. Pair them with a glass of milk or a scoop of ice cream for an extra treat!
how to store Cheesecake Stuffed Red Velvet Cookies
To store these cookies, keep them in an airtight container at room temperature for up to 5 days. If you need to keep them longer, you can freeze them. Place the cookies in a freezer-safe bag or container and they will last for up to 3 months.
tips to make Cheesecake Stuffed Red Velvet Cookies
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t overmix the cookie dough; mix just until combined to keep the cookies tender.
- Chill the cookie dough for about 30 minutes before baking for better shaping.
variation
You can experiment with different fillings like chocolate ganache or peanut butter instead of cheesecake. You can also add chocolate chips to the cookie dough for an extra chocolatey flavor.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the filling may not be as creamy.
How can I make these cookies less sweet?
You can reduce the amount of sugar in both the cookie dough and the cheesecake filling to adjust the sweetness to your taste.
Can I use a different food coloring?
Yes, you can use natural food coloring or any color you prefer to achieve a creative twist on the classic red velvet look.
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