Description
Deliciously soft and moist red velvet cookies stuffed with a creamy cheesecake filling, offering a perfect balance of rich cocoa and tangy cream cheese in every bite. These baked stuffed cookies are ideal for dessert or special occasions, featuring a beautiful red hue and a luscious white chocolate chip enhancement.
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) package 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 until smooth and creamy. Scoop small portions of the mixture into 16 equal-sized balls and place them on a parchment-lined baking sheet. Freeze the cheesecake balls for 45 minutes to 1 hour until they are firm and easy to handle.
- 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 together the barely softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add vanilla extract and red food coloring, mixing until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Add White Chocolate Chips: Fold in 1 3/4 to 2 cups of white chocolate chips evenly into the red velvet dough for added sweetness and texture.
- Assemble Stuffed Cookies: Divide the dough into 16 equal balls and flatten each into a disc shape. Place one frozen cheesecake ball in the center of each disc. Carefully wrap the dough around the cheesecake, completely enclosing the filling. Pinch seams tightly and roll gently to form smooth balls, ensuring no exposed cheesecake to prevent leaks. Place the stuffed dough balls on the prepared baking sheets spaced about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10-13 minutes until edges are set but centers still look soft. The cookies should be slightly underbaked as they continue to firm while cooling.
- Shape Cookies: Immediately upon removal from the oven, use a round spatula, the rim of a glass, or a spoon to gently press the cookies into perfect circles.
- Cool and Finish: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, drizzle melted white chocolate over the cookies or sprinkle with festive sprinkles for decoration.
Notes
- For a thinner cookie, flatten the dough balls before baking or reduce flour to 2 3/4 cups.
- For a thicker cookie, roll dough into larger balls using 3 cups of flour.
- You may use only 1 cup of white chocolate chips in the dough and reserve the other 1 cup for drizzling after baking.
- To melt white chocolate for drizzling, place in a microwave-safe bowl with 1 teaspoon of oil and microwave at 50% power in 30-second increments, stirring thoroughly after each until smooth.
- Ensure cheesecake filling is well frozen before wrapping to prevent leaking during baking.
- Handle dough gently and do not overmix to keep cookies soft and tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
