Description
Cheesecake Stuffed Red Velvet Cookies combine the rich, moist texture of classic red velvet cookies with a creamy, sweet cheesecake center. These indulgent cookies feature the perfect balance of cocoa and vanilla flavors, enhanced by luscious white chocolate chips both inside and optionally drizzled on top. Perfect for special occasions or as an impressive treat, they are baked until just set to maintain a soft, tender bite.
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 pkg. 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 the filling into 16 small portions and place them on a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour until firm to prevent melting when wrapped in cookie dough.
- Make Red Velvet Cookie Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla extract and red food coloring until the color is evenly distributed.
- Add Dry Ingredients: Sift or combine the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Gently fold in the white chocolate chips.
- Assemble Cookies: Divide the dough into 16 balls and flatten each into a disc shape. Place one frozen cheesecake ball in the center of each disc. Carefully wrap the dough fully around the cheesecake, pinching seams tightly, then roll gently into smooth balls to completely encase the filling. This prevents leaks during baking. Arrange the stuffed cookie balls 2 inches apart on the lined baking sheets.
- Bake Cookies: Bake for 10-13 minutes, until the edges are set but the centers remain soft, indicating an underbaked state that will firm up as they cool. Immediately after removing from the oven, press each cookie gently with a spatula, glass rim, or spoon to shape into perfect circles.
- Cool and Optional Decoration: Allow cookies to cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely. For an elegant finish, melt additional white chocolate with a teaspoon of oil in 30-second microwave intervals at 50% power, stirring well, and drizzle over cooled cookies. You may also sprinkle them with festive sprinkles for decoration.
Notes
- For thinner cookies, flatten dough balls more or reduce flour to 2 3/4 cups. For thicker cookies, use the full 3 cups and form larger balls.
- Optionally, reserve 1 cup of white chocolate chips to melt and drizzle over baked cookies for a gourmet touch.
- Ensure the cheesecake filling is well frozen before wrapping to prevent leaking and maintain cookie shape.
- Do not overbake the cookies; slightly underbaked centers ensure tenderness and a soft texture once cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
