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Red Velvet Cheesecake Stuffed Cookies

red velvet cheesecake stuffed cookies - featured image
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Bakery-style red velvet cookies with a creamy cheesecake center, these indulgent treats are perfect for parties, holidays, or cozy nights in. The soft, cocoa-kissed cookie and tangy filling make every bite unforgettable.

Ingredients

Scale
  • 8 oz cream cheese, full-fat, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tbsp pure vanilla extract
  • 1 tsp distilled white vinegar
  • 1 tsp red gel food coloring (or as needed)
  • 1 cup white chocolate chips (optional)

Instructions

  1. In a medium bowl, beat cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth and fluffy.
  2. Scoop 12-14 teaspoon-sized mounds of cheesecake filling onto a parchment-lined plate and freeze for at least 20 minutes until firm.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, beat butter, brown sugar, and 1/4 cup granulated sugar until creamy and light, about 2 minutes.
  5. Mix in egg, egg yolk, and 1 tbsp vanilla extract until combined.
  6. Add vinegar and red gel food coloring; mix until evenly tinted.
  7. Gradually add dry ingredients to wet ingredients, mixing on low just until combined.
  8. Fold in white chocolate chips if using.
  9. Scoop about 2 tbsp of dough and flatten into a disc. Place one frozen cheesecake ball in the center, top with another 1 tbsp of dough, and pinch edges to seal. Roll gently into a ball.
  10. Place dough balls on a parchment-lined baking sheet, spacing 2 inches apart.
  11. Optional: Chill assembled dough balls in the fridge for 10-15 minutes for thicker cookies.
  12. Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are set but centers look slightly underbaked.
  13. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  14. Serve warm for melty centers or at room temperature for a firm, creamy bite.

Notes

Chill the cheesecake filling before stuffing to prevent leaks. Use gel food coloring for vibrant color. For bakery-perfect rounds, use a large round cookie cutter to shape cookies right after baking. Cookies can be made gluten-free or dairy-free with substitutions. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: red velvet cookies, cheesecake stuffed cookies, bakery-style cookies, holiday cookies, party dessert, easy cookie recipe, stuffed cookies, cream cheese filling, chocolate cookies, festive cookies

Find it online: https://tempotaste.com/red-velvet-cheesecake-stuffed-cookies-easy-bakery-style-recipe/