Description
Delight in these indulgent Cheesecake Stuffed Red Velvet Cookies, featuring a moist and tender red velvet cookie exterior packed with rich white chocolate chips, enclosing a creamy, smooth cheesecake filling. Perfectly underbaked for a soft center with a luscious cheesecake surprise, these festive cookies are ideal for any occasion or holiday treat.
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 the 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 dollops onto a parchment-lined baking sheet, then freeze for 45 minutes to 1 hour until firm enough to handle.
- Make the Red Velvet Cookie Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract and red food coloring, mixing well to combine.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet butter mixture until just combined, avoiding overmixing. Fold in the white chocolate chips evenly.
- Assemble the Cookies: Scoop the red velvet dough into 16 equal-sized balls. Flatten each ball into a disc with your hands. Place one frozen cheesecake ball in the center of each disc. Wrap the dough carefully around the cheesecake, fully enclosing it and pinching seams to seal. Roll gently into a smooth ball to avoid leaks, ensuring the cheesecake is completely encased.
- Bake the Cookies: Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-13 minutes, or until the edges are set but the centers remain soft. It’s important to underbake slightly, as the cookies will continue to firm up as they cool.
- Shape and Cool: Immediately after removing from the oven, use a round spatula, the rim of a glass, or a spoon to gently press and shape each cookie into a perfect circle. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Decoration: For a decorative and flavorful finish, melt additional white chocolate chips with a teaspoon of oil in 30-second increments at 50% microwave power, stirring until smooth. Drizzle the melted white chocolate over the cooled cookies or sprinkle with festive sprinkles.
Notes
- For thinner cookies, flatten the dough balls more before baking or reduce the flour to 2 3/4 cups.
- For thicker cookies, use the full 3 cups of flour and roll into larger balls to encase more cheesecake filling.
- Reserve 1 cup of white chocolate chips from the dough mixture to melt and drizzle over the finished cookies for a gourmet look.
- Ensure the cheesecake filling is frozen solid before wrapping it with the dough to prevent sticking and leaking during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
