Description
Delight in these indulgent Red Velvet Cheesecake Stuffed Cookies, combining the rich, creamy texture of cheesecake with the soft, vibrant flavor of red velvet cookies. Each cookie is filled with a luscious cheesecake center, creating a perfect balance of flavors and textures that make a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Red Velvet Cookie Dough
- 2 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp red food coloring (gel or liquid)
- 1 tsp vinegar (optional, enhances color)
Instructions
- Prepare the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and flour, then beat until well combined. Scoop the cheesecake mixture into small balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes or until firm to make handling easier during assembly.
- Make the Red Velvet Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, red food coloring, and vinegar (if using), mixing until thoroughly incorporated. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together, forming a thick and slightly sticky dough.
- Assemble the Stuffed Cookies: Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of red velvet cookie dough and flatten it into a small disc in your hand. Place a frozen cheesecake ball in the center, then carefully fold the edges of the cookie dough around the cheesecake, sealing it completely. Roll the dough into a smooth ball to encase the filling fully. Place the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the stuffed cookies for 10 to 12 minutes, or until the edges are set and the tops appear slightly cracked. Remove from the oven and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely, allowing the filling to set and the cookies to firm up without losing their soft texture.
- Serve and Enjoy: Once cooled, enjoy the cookies where the creamy cheesecake filling contrasts beautifully with the soft, flavorful red velvet cookie exterior, creating a rich and indulgent treat perfect for sharing.
Notes
- Freezing the cheesecake balls before assembly helps prevent leakage during baking.
- Use gel food coloring for a more vibrant color without affecting the dough’s consistency.
- Vinegar is optional but enhances the red color and tenderizes the cookie.
- Allow cookies to cool completely for the best flavor and texture experience.
- Store leftovers in an airtight container in the fridge for up to 5 days.
