Description
Delight in these decadent Cheesecake Stuffed Red Velvet Cookies, where rich, moist red velvet cookie dough envelopes a creamy vanilla cheesecake filling, creating a perfect balance of flavors and textures. These cookies are ideal for holiday celebrations or any occasion that calls for an indulgent treat with a touch of elegance.
Ingredients
Cheesecake Filling
- 8 ounces Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Red Velvet Cookie Dough
- 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
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into 16 small equal portions onto a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour, or until firm enough to handle.
- Preheat Oven & Prep Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the barely softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes with an electric mixer on medium speed.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Follow by mixing in the vanilla extract and red food coloring until the dough is evenly colored.
- Incorporate Dry Ingredients: Sift together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add White Chocolate Chips: Fold in the 1 3/4 to 2 cups of white chocolate chips evenly throughout the dough.
- Form Cookie Dough and Stuff: Divide the dough into 16 equal balls. Flatten each ball into a disc with your hands. Place a frozen cheesecake portion in the center of each disc, ensuring the cheesecake is sufficiently cold to prevent stickiness. Carefully wrap the dough around the cheesecake, sealing completely and pinching seams securely. Roll gently into a smooth ball. Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake for 10 to 13 minutes until the edges are set but the centers remain soft. It is important to slightly underbake so the centers retain a tender texture as they firm upon cooling.
- Shape Cookies: Immediately after removing 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 still warm.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, drizzle with melted white chocolate, sprinkle extra white chocolate chips, or add festive sprinkles for decoration.
Notes
- Ensure cream cheese and butter are barely softened for the best texture.
- Freezing the cheesecake filling solidifies it, making it easier to encase in cookie dough without leaking.
- Use gel food coloring for more vibrant red color without altering the dough’s consistency.
- Underbaking slightly results in a moister cookie with a soft center.
- Handle the cheesecake-filled dough gently to avoid breaking the filling and causing leaks during baking.
- For a festive touch, decorate cookies with sprinkles or drizzle with melted white chocolate after baking and cooling.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
