Red Velvet Cheesecake Stuffed Cookies
Soft, chewy red velvet cookies stuffed with a sweet cheesecake filling!
Servings: 24 cookies
Calories: 166kcal
Ingredients
For the cheesecake center:
- 8 ounces (226 g) cream cheese softened
- 1 cup (113 g) powdered sugar
- 1 teaspoon vanilla extract
For the cookie:
- 2 cups (240 g) all-purpose flour spooned and leveled
- ¼ cup (21 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter softened
- ¾ cup 160 g packed light brown sugar
- ¼ cup 50 g granulated white sugar, plus more for rolling in
- 1 large egg room temperature
- 1 ½ tablespoons buttermilk or regular milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Instructions
- Make cheesecake filling. Line a small cookie sheet or plate with parchment paper. In a mixing bowl, with an electric mixer, beat cream cheese, powdered sugar, and vanilla together until smooth, about 2 to 3 minutes. Spoon teaspoons of the filling onto the prepared cookie sheet and freeze while you prepare the cookie dough. 8 ounces (226 g) cream cheese 1 cup (113 g) powdered sugar 1 teaspoon vanilla extract
- Combine dry ingredients. Whisk flour, cocoa powder, baking soda, baking powder, cornstarch and salt together in a bowl. 2 cups (240 g) all-purpose flour ¼ cup (21 g) unsweetened cocoa powder 1 teaspoon baking soda 1 ½ teaspoons cornstarch ½ teaspoon baking powder ½ teaspoon salt
- Cream butter and sugar. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 2-3 minutes. ½ cup (1 stick, 113 g) unsalted butter ¾ cup 160 g packed light brown sugar ¼ cup 50 g granulated white sugar, plus more for rolling in
- Add remaining wet ingredients. Beat egg, in egg until incorporated. Add the vanilla extract into butter mixture and beat to combine. Add milk and food coloring and beat intil until uniformly colored. 1 large egg 1 ½ tablespoons buttermilk 2 teaspoons vanilla extract 1 tablespoon red food coloring
- Add dry ingredients. Stir the flour mixture into the butter mixture gradually with an electric mixer on low speed until combined. Scoop using a medium scoop (about 3 tablespoons) and place onto a parchment lined baking sheet. Cover and Chill the dough for at least one hour before assembling. I like to scoop first as it can be very difficult to scoop after it’s chilled.
- Preheat and prepare pans. Preheat the oven to 350oF (160oC). Line baking sheets with parchment paper or silicone baking mat.
- Assemble the cookies. Flatten cookie ball with your hands. Scoop one cheesecake center and place in the center of the cookie dough and fold around cheesecake mixture making sure none of the cheesecake filling shows. Using your hands, roll into a ball and roll into granulated sugar. Place onto prepared cookie sheets about 2 inches apart.
- Bake and cool cookies. Bake in a preheated oven until edges are edges are set and tops are puffy, about 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to continue cooling.
Video
Notes
- Storage: I like to store these in the fridge because of the cheesecake center. They should keep for up to a week (they stay fudgy!) or freeze for 2–3 months. If freezing, let them thaw at room temperature before serving.
Nutrition
Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 257IU | Calcium: 25mg | Iron: 1mg