Description
These Red Velvet Cheesecake Cookies combine the rich, creamy goodness of cheesecake with the classic flavors of red velvet cake, wrapped in a soft, cocoa-infused cookie dough. Perfectly baked until slightly cracked on top, these cookies offer a decadent treat that’s ideal for special occasions or everyday indulgence.
Ingredients
Scale
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional)
Instructions
- Make the Filling: In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop the mixture into small 1/2-teaspoon-sized mounds onto a parchment-lined plate or tray and freeze for 30 to 45 minutes until the filling is firm enough to handle.
- Prepare the Cookie Dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg, vanilla extract, and red food coloring, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add these dry ingredients into the wet ingredients, mixing until fully combined and forming a soft dough. Fold in the white chocolate chips if using.
- Chill the Dough: Cover the cookie dough and refrigerate it for 30 minutes to make it easier to handle when forming the cookies.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble Cookies: Scoop out 1 1/2 tablespoons of chilled cookie dough and flatten it into a disk. Place one frozen cheesecake filling mound in the center of the disk. Carefully wrap the dough around the filling, sealing it completely and rolling it into a smooth ball. Repeat this with the remaining dough and filling.
- Bake: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, until the edges of the cookies are set and the tops show slight cracks.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies can be served warm or chilled based on your preference.
Notes
- For extra decadence, drizzle the cooled cookies with melted white chocolate.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Cookies can be frozen for up to 1 month; thaw before serving.
- Handle the cheesecake filling quickly to prevent it from becoming too soft.
- Use gloves or wash hands frequently when working with red food coloring to avoid staining.
