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Cheesecake Stuffed Red Velvet Cookies

Two vibrant red velvet cookies, one cut in half to show the thick cheesecake filling, making cheesecake stuffed red velvet cookies.
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Bake soft, chewy red velvet cookies with a hidden, creamy cheesecake center. This recipe delivers a showstopping dessert perfect for holidays or special occasions.

Ingredients

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  • 6 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon red gel food coloring
  • 1/3 cup Dutch processed cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, for rolling (optional)

Instructions

  1. Prepare the cheesecake filling: Beat the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Cover and chill the filling for at least 1 hour.
  2. Prepare the cookie dough: In a large bowl, cream together the softened butter, light brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the egg and egg yolk one at a time, then mix in 2 teaspoons vanilla extract and the red gel food coloring until combined.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Scoop the cheesecake filling into small balls, about 1 teaspoon each, and place them on a parchment-lined tray. Freeze for at least 30 minutes until solid.
  5. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  6. Form the cookie dough: Scoop about 2 tablespoons of red velvet dough and flatten it into a circle in your palm. Place one frozen cheesecake ball in the center. Carefully wrap the dough around the filling, pinching the seams closed to fully enclose the cheesecake center. Roll the dough ball gently between your hands.
  7. If desired, roll the dough ball in the extra 1/2 cup of granulated sugar for a slight crust.
  8. Place the stuffed cookie dough balls onto the prepared baking sheets, leaving 2 inches between them.
  9. Bake for 10 to 12 minutes. The edges should be set, but the centers will look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake filling will firm up as they cool.

Notes

  • Use high-quality red gel food coloring for the most vibrant color in your red velvet cookies.
  • Chilling the cheesecake filling is necessary; if it is too soft, it will leak out during baking.
  • For bakery-style cookies, slightly underbake them; they will continue to set as they cool.

Nutrition

Find it online: https://juliameal.com/cheesecake-stuffed-red-velvet-cookies/