Red Velvet Cheesecake Stuffed Cookies Recipe
Indulge in these decadent Red Velvet Cheesecake Stuffed Cookies, combining the rich, velvety taste of classic red velvet cookie dough with a creamy cheesecake filling. These cookies offer a perfect balance of soft, chewy texture and luscious sweetness, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract or 1 tablespoon lemon juice (optional)
Red Velvet Cookie Dough
- 2 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract or lemon juice until smooth and creamy. Refrigerate the filling to firm up slightly while you prepare the cookie dough.
- Make the Red Velvet Cookie Dough: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, cream the softened butter with granulated sugar and brown sugar until fluffy. Add eggs, vanilla extract, and red food coloring to the butter mixture and mix until combined. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- Assemble the Stuffed Cookies: Take about one tablespoon of cookie dough and flatten it in your palm. Place a small spoonful of cheesecake filling in the center, then cover it with another tablespoon of dough, carefully sealing the edges completely to encase the filling without gaps.
- Bake to Perfection: Arrange the stuffed dough balls on a parchment-lined baking sheet, spaced well apart. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, or until the cookie edges are set but the centers still look slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This resting allows the cheesecake filling to set and flavors to meld for the best taste experience.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- For best results, chill the cheesecake filling before assembling the cookies to prevent leakage during baking.
- You can substitute vanilla extract with lemon juice in the cheesecake filling for a tangier taste.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Do not overbake; the centers should remain slightly soft to maintain a chewy texture.
Keywords: Red Velvet, Cheesecake, Stuffed Cookies, Dessert, Holiday Cookies, Soft Cookies
