Description
Cheesecake Stuffed Red Velvet Cookies are a delightful blend of soft, chewy red velvet cookies with a creamy cheesecake filling that look impressive and taste amazing.
Ingredients
Scale
- 3/4 cup full-fat cream cheese (room temperature)
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- 3/4 cup salted butter (room temperature)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 egg yolk
- 1 tbsp buttermilk (or 1 tbsp milk + 1/4 tsp white vinegar)
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 2 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup white sugar (for rolling the dough)
Instructions
- Line a small baking sheet with parchment paper. In a bowl, mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until smooth. Scoop out 18 small portions of the cheesecake mixture and place them on the sheet. Freeze until solid (about 30 minutes).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and white sugar for about 4 minutes until light and fluffy.
- Add the egg, egg yolk, vanilla extract, buttermilk, and red food coloring. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Scoop 3 tablespoons of dough, roll it into a ball, and flatten it. Place a frozen cheesecake ball in the center, then cover with the dough, rolling it back into a ball.
- Roll each dough ball in white sugar and place them 2 inches apart on the baking sheet.
- Bake for 13 minutes or until the bottoms are golden brown. The cookies will be puffy at first but will deflate as they cool.
- Let the cookies cool completely on the baking sheet before moving them.
Notes
For best results, ensure your butter and cream cheese are at room temperature, and don’t skip the freezing step for the cheesecake filling to help maintain shape when baking.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cheesecake cookies, red velvet cookies, dessert cookies