Cheesecake Stuffed Red Velvet Cookies

Cheesecake Stuffed Red Velvet Cookies

Author: Chef Elsa Prep Time: 30 min
Cook Time: 15 min Total Time: 45 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A delightful combination of rich red velvet cookies with a creamy cheesecake filling, perfect for any occasion.

Ingredients

  • 1 cup butter, barely softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons red food coloring (gel recommended)
  • 1/3 cup unsweetened cocoa powder
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1 teaspoon salt (or 1/2 teaspoon if using salted butter)
  • 1 3/4 to 2 cups white chocolate chips
  • 8 ounces cream cheese, barely softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
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Instructions

  1. Prepare the cheesecake filling by blending softened cream cheese, powdered sugar, and vanilla extract until well combined.
  2. Using an electric mixer, beat the filling until smooth and creamy, scraping down the sides as needed.
  3. Chill the cheesecake filling in the refrigerator for 1-3 hours.
  4. Combine dry cookie ingredients: whisk together flour, cocoa powder, baking soda, cornstarch, and salt in a medium bowl.
  5. Cream butter with brown sugar and granulated sugar until light and fluffy.
  6. Add eggs and vanilla, mixing until just combined.
  7. Mix in the red food coloring until evenly colored.
  8. Slowly blend in dry ingredients until just combined.
  9. Chill the cookie dough for 30 minutes.
  10. Preheat oven to 350°F (175°C) and prepare baking sheets.
  11. Scoop and freeze cheesecake filling into balls for 10-15 minutes.
  12. Portion and flatten cookie dough into discs.
  13. Place a frozen cheesecake ball in the center of each dough disc and wrap dough around it.
  14. Arrange cookie dough balls on baking sheets with space in between.
  15. Bake for 12-15 minutes until edges are set and centers are slightly soft.
  16. Cool on baking sheets for 5-10 minutes then transfer to a wire rack to cool completely.
  17. Optional: Dust with powdered sugar before serving.

Notes

  1. Notes
  2. These cookies are best enjoyed fresh within 2-3 days.