Description
These Cheesecake Stuffed Red Velvet Cookies combine the rich, classic flavor of red velvet cookies with a creamy, sweet cheesecake center. Perfectly soft and slightly underbaked for a melt-in-your-mouth texture, these cookies are a delightful treat for any occasion, topped optionally with a drizzle of white chocolate or festive sprinkles for an extra special finish.
Ingredients
Scale
Red Velvet Cookies:
- 1 cup Butter (barely softened)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Red Food Coloring or Gel
- 1/3 cup Unsweetened Cocoa Powder
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
- 1 3/4 to 2 cups White Chocolate Chips
Cheesecake Filling:
- 1 (8-ounce) package Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Scoop 16 small, evenly sized portions of the mixture onto a parchment-lined baking sheet. Place in the freezer for 45 minutes to 1 hour until firm enough to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Make Red Velvet Dough: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring, mixing thoroughly after each addition to ensure even color and texture.
- Add Dry Ingredients: Sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, stirring gently until just combined to avoid overworking the dough. Fold in the white chocolate chips evenly throughout the dough.
- Shape Cookies with Cheesecake Filling: Divide the dough into 16 equal balls. Flatten each ball gently into a disc using your hands. Remove the frozen cheesecake portions from the freezer and place one cheesecake ball in the center of each dough disc. Carefully wrap the dough around the cheesecake, ensuring that the filling is completely enclosed with no gaps or tears. Pinch the seams securely and roll gently into smooth balls. Proper enclosure is critical to prevent leaking during baking.
- Arrange and Bake: Place the wrapped cookie dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 13 minutes, until the edges are set but the centers remain soft and slightly underbaked, as they will continue to firm up as they cool.
- Shape Cookies Post-Baking: Immediately upon removing the cookies from the oven, use a round spatula, the rim of a glass, or a spoon to gently press and shape the cookies into perfect circles while they are still soft.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes to set further, then transfer them to a wire rack to cool completely. Optionally, drizzle with melted white chocolate or sprinkle with festive decorations for an eye-catching presentation.
Notes
- For thinner cookies, flatten the dough balls more before baking or reduce the flour to 2 3/4 cups.
- For thicker, more substantial cookies, use a full 3 cups of flour and shape dough balls into larger balls without flattening.
- Reserve half of the white chocolate chips to melt and drizzle on top of the cooled cookies. To melt, place in a microwave-safe bowl with 1 teaspoon of oil and microwave at 50% power in 30-second increments, stirring between each until smooth.
- Ensure the cheesecake filling is very well chilled before wrapping it with dough to prevent stickiness and leakage during baking.
- Underbaking slightly is intentional to keep the center soft and creamy; cookies continue to set as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
