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Cheesecake Stuffed Red Velvet Cookies
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Cheesecake Stuffed Red Velvet Cookies

Prep Time25 minutes
Cook Time12 minutes
Total Time39 minutes

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.