Description
Decadent stuffed red velvet cookies filled with a creamy cheesecake center. These soft and rich cookies combine the flavors of classic red velvet cake with a luscious white chocolate cheesecake surprise, perfect for holiday treats or special occasions.
Ingredients
Cheesecake Filling
- 1 (8-ounce) package Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Red Velvet Cookie Dough
- 1 cup Butter (barely softened)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Red Food Coloring or Gel
- 1/3 cup Unsweetened Cocoa Powder
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
- 1 3/4 to 2 cups White Chocolate Chips
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into 16 small portions and place them on a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour or until firm enough to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Red Velvet Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and red food coloring, mixing well to combine.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Then, fold in the white chocolate chips evenly throughout the dough.
- Assemble Cookies with Filling: Scoop the red velvet dough into 16 equal balls. Flatten each ball into a disc with your hands. Place one frozen cheesecake ball in the center of each disc. Carefully wrap the dough around the cheesecake, fully enclosing the filling. Pinch seams tightly and roll gently into a smooth ball, ensuring no gaps or exposed cheesecake to prevent leaking.
- Arrange and Bake: Place the assembled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 13 minutes, until the edges are set but the centers remain soft. Avoid overbaking as the cookies will continue to firm up after removal from the oven.
- Shape Cookies: Remove from oven and immediately use a round spatula, the rim of a glass, or a spoon to gently shape the cookies into perfect circles while still warm and pliable.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely. Optionally, drizzle with melted white chocolate, sprinkle additional white chocolate chips, or add festive sprinkles for a decorative touch.
Notes
- Ensure the cream cheese filling is well chilled and firm before wrapping to prevent leakage during baking.
- Do not overbake the cookies; underbaking keeps the centers soft and gooey as the cheesecake filling remains creamy.
- Using parchment paper helps prevent sticking and makes clean-up easier.
- Red food coloring or gel is recommended for vibrant red color without affecting dough consistency.
- You can substitute chips with chunks of white chocolate if preferred for a more melty texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American