Description
These Cheesecake-Stuffed Red Velvet Cookies combine the rich, creamy texture of cheesecake with the classic moist and slightly chocolatey flavor of red velvet cookies. Perfectly soft and fudgy with a delightful surprise filling, these cookies are ideal for special occasions or an indulgent treat.
Ingredients
Scale
Cheesecake Filling
- 8 ounces full-fat cream cheese, softened
- ⅓ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
Cookies
- 1 ⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups granulated sugar
- ¼ cup butter, melted
- 1 tablespoon low fat buttermilk
- 1 teaspoon red food coloring (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup powdered sugar plus more for coating hands
Instructions
- Make the cheesecake filling: Line a baking sheet with parchment paper. Using a hand or stand mixer fitted with a paddle attachment, beat together cream cheese, granulated sugar, sour cream, and vanilla extract until the mixture is creamy and smooth, about 1 minute. Spoon the filling into 12 dollops (about 1 tablespoon each) onto the lined baking sheet and freeze for 2 hours or until solid.
- Prepare the cookie dough: In a large bowl, sift or whisk together all-purpose flour, cocoa powder, baking powder, salt, and baking soda. In a separate large bowl, whisk granulated sugar, melted butter, buttermilk, red food coloring if using, vanilla extract, and eggs until smooth. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Cover and refrigerate the dough for 30 minutes to firm up slightly.
- Preheat oven and prepare for baking: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl and keep extra powdered sugar nearby to coat your hands while shaping.
- Assemble the cookies: Using powdered sugar-covered hands, scoop a generous tablespoon of cookie dough and flatten it into a circle. Place one frozen cream cheese dollop in the center, then top with another generous tablespoon of dough. Enclose the dough around the filling, shaping it into a ball. Roll the ball in powdered sugar and place it on the prepared baking sheet. Repeat for remaining dough and filling, spacing cookies at least 2 inches apart.
- Bake the cookies: Bake for 10 to 15 minutes, or until the cookies have spread slightly and the edges are set. Rotate the baking sheets halfway through baking for even cooking.
- Cool the cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Storage: Store fully cooled cookies in an airtight container in the refrigerator for up to 4 days.
Notes
- Adapted from The Food Network.
- If you don’t want to buy buttermilk, you can make a substitute by adding a small squeeze of lemon juice or a splash of white vinegar to milk and let it sit for 5-10 minutes to curdle.
- Red food coloring is optional but gives the cookies their signature red velvet color.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
