Description
Red Velvet Cheesecake Cookies are a luscious treat combining the rich, tangy goodness of cream cheese filling with soft, moist red velvet cookies. These decadent dessert cookies are perfect for Valentine’s Day or any celebration, featuring a delicious surprise center wrapped in vibrant red dough with a hint of cocoa and optional white chocolate chips.
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 together until the mixture is completely smooth. Using a teaspoon or small scoop, form the mixture into 1/2-teaspoon-sized mounds and place them on a parchment-lined plate or tray. Freeze these mounds for 30 to 45 minutes, or until they are firm enough to handle.
- Make the Cookie Dough: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. Add in the egg, vanilla extract, and red food coloring, mixing thoroughly after each addition to combine well. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the white chocolate chips carefully to distribute them evenly throughout the dough. Cover and refrigerate the dough for 30 minutes to make it easier to handle.
- Assemble Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of the chilled cookie dough and flatten it into a disk shape. Place one frozen cheesecake filling mound onto the center of the disk. Carefully wrap the dough around the filling, sealing the edges completely, and roll into a smooth ball to enclose the filling fully. Repeat with the remaining dough and cheesecake filling mounds.
- Bake: Arrange the stuffed cookie balls on the prepared baking sheet spaced approximately 2 inches apart. Bake in the preheated oven for 11 to 13 minutes, or until the edges appear set and the tops develop slight cracks. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or chilled as desired.
Notes
- For an extra touch of decadence, drizzle the cooled cookies with melted white chocolate.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can also be frozen for up to 1 month for longer storage.
