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Red Velvet Cheesecake Stuffed Cookies

Red Velvet Cheesecake Stuffed Cookies
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Red Velvet Cheesecake Stuffed Cookies combine rich, velvety red velvet cookies with a creamy, tangy cheesecake center. These soft, chewy, and visually stunning cookies offer a perfect balance of subtle cocoa and sweet cheesecake, making them an irresistible dessert for any occasion, easy to prepare and make ahead.

Ingredients

Scale

Cookie Dough

  • 2 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy. Set aside to chill, allowing it to thicken for the luscious cheesecake center inside each cookie.
  2. Make the Red Velvet Cookie Dough: In one bowl, combine dry ingredients: all-purpose flour, cocoa powder, baking soda, and salt. In another large bowl, cream together the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. Add eggs, vanilla extract, and red food coloring to the butter mixture and mix well, then gradually incorporate the dry ingredients until just combined.
  3. Shape the Cookies: Scoop a generous tablespoon of cookie dough and flatten slightly in your palm. Place a small spoonful of the chilled cheesecake filling in the center, then top with another flattened tablespoon of cookie dough. Seal the edges carefully to fully encase the filling, preventing leaks during baking.
  4. Bake to Perfection: Place the stuffed cookies on a parchment-lined baking sheet, spacing them adequately to allow spreading. Bake in a preheated 350°F (175°C) oven for 12-15 minutes, until the cookies are set but remain soft and chewy. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature ingredients to ensure smooth mixing and avoid lumps in dough and filling.
  • Do not overfill the cookies with cheesecake filling to prevent leaking during baking.
  • Chill the dough for at least 30 minutes to help the cookies hold their shape better when baking.
  • Watch baking time closely: slightly underbaking yields softer, chewier cookies.
  • Use good quality cream cheese for a richer, tangier cheesecake center.

Nutrition

Keywords: Red Velvet Cookies, Cheesecake Stuffed Cookies, Red Velvet Cheesecake Cookies, Soft Cookies, Holiday Dessert, Make Ahead Cookies

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