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Cheesecake Stuffed Red Velvet Cookies

Irresistible Cheesecake Stuffed Red Velvet Cookies to Impress

Delight in these Cheesecake Stuffed Red Velvet Cookies, a perfect treat for any occasion with chewy red velvet and creamy filling.
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Prep Time 30 minutes
Cook Time 13 minutes
Freezing Time 20 minutes
Total Time 1 hour 3 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 3/4 cup Cream Cheese A creamy center filling that should be softened for a lump-free consistency.
  • 2 tbsp White Sugar Sweetens the cheesecake filling perfectly.
  • 1/2 tsp Vanilla Extract Enhances the flavor of the cheesecake filling beautifully.
Cookie Dough
  • 3/4 cup Salted Butter This adds richness and flavor to the cookie dough.
  • 1 cup Brown Sugar Contributes moisture and a delightful depth of flavor to the cookies.
  • 1/2 cup White Sugar Sweetens the dough and provides a crunchy exterior when rolled.
  • 1 large Egg Provides moisture and structure to the cookie dough.
  • 1 large Egg Yolk Provides moisture and structure to the cookie dough.
  • 1 tbsp Buttermilk Adds tenderness to the cookies; can be omitted if not on hand.
  • 2 tsp Vanilla Extract Core flavoring for the cookie dough.
  • 1 tbsp Red Food Coloring Creates the vibrant red hue.
  • 2 cups All-Purpose Flour Essential for structure; make sure to measure accurately.
  • 1/4 cup Unsweetened Cocoa Powder Introduces a delightful chocolate flavor.
  • 1/2 tsp Baking Powder Ensures the cookies rise.
  • 1/2 tsp Baking Soda Ensures the cookies rise.
  • 1/4 tsp Salt Balances the sweetness in your cookies.
  • 1/4 cup White Sugar Adds a sweet, crunchy coating on the outside of each cookie.

Equipment

  • Mixing bowl
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Wire Rack

Method
 

Cheesecake Filling Preparation
  1. In a mixing bowl, beat together 3/4 cup of room temperature cream cheese, 2 tablespoons of white sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy, about 2-3 minutes. Scoop the mixture into 18 small balls and freeze for at least 20 minutes.
  2. While the cheesecake filling is chilling, preheat your oven to 350°F. Line two baking sheets with parchment paper.
Cookie Dough Preparation
  1. In a large mixing bowl, cream together 3/4 cup of room temperature salted butter, 1 cup of brown sugar, and 1/2 cup of white sugar using an electric mixer on medium speed for 4-5 minutes until fluffy.
  2. Add in 1 large egg, 1 egg yolk, 2 teaspoons of vanilla extract, 1 tablespoon of buttermilk, and 1 tablespoon of red food coloring, mixing until well incorporated.
  3. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add to the wet mixture, mixing just until combined.
Cookie Assembly and Baking
  1. Take about 3 tablespoons of cookie dough and flatten it into a disc. Place one frozen cheesecake ball in the center and wrap the dough around it, forming a ball.
  2. Roll each ball in 1/4 cup of white sugar and place on the prepared baking sheets, spaced about 2 inches apart.
  3. Bake for 13 minutes until edges are set and bottoms are slightly golden.
  4. Allow cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Always use room temperature cream cheese and mix the dough gently to avoid tough cookies. For uniform baking, use a cookie scoop. Allow cookies to cool slightly before transferring them.

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