Description
Delight in these decadent Cheesecake Stuffed Red Velvet Cookies featuring a rich cream cheese center wrapped in moist, cocoa-infused red velvet cookie dough. Perfect for holidays or any special occasion, these cookies combine the classic flavors of red velvet with a luscious cheesecake surprise.
Ingredients
Scale
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Filling
- 6 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring they are well combined for even distribution.
- Mix Wet Ingredients and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until creamy and smooth, creating the rich base for the cookie dough.
- Add Egg and Flavorings: Incorporate the egg, milk, vanilla extract, and red food coloring into the butter and sugar mixture, mixing until the batter is smooth and the color is evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft cookie dough forms. Cover the dough and refrigerate it for at least 1 hour to firm up.
- Prepare Cheesecake Filling: While dough chills, mix softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Portion into 1-teaspoon scoops, place on a tray, and freeze for 30 minutes to firm.
- Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Scoop out 2 tablespoons of chilled cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing all edges to encase the filling completely. Repeat with remaining dough and filling.
- Bake Cookies: Arrange cookie balls 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes, or until cookie edges are set and the tops display slight cracks, indicating perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.
Notes
- Freezing the cheesecake filling is essential to prevent it from melting during baking, ensuring a creamy center.
- Chilling the dough beforehand helps the cookies hold their shape while baking.
- These cookies store well in the refrigerator and are especially delicious when served chilled.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
