Description
Cheesecake-Stuffed Red Velvet Cookies combine the rich, creamy texture of classic cheesecake with the soft, decadent flavor of red velvet cookies. These delicious treats feature a smooth cheesecake filling encased in moist red velvet cookies dusted with powdered sugar, perfect for parties or a special dessert.
Ingredients
Scale
For the cheesecake filling:
- 8 ounces full-fat cream cheese, softened
- ⅓ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
For the cookies:
- 1 ⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups granulated sugar
- ¼ cup butter, melted
- 1 tablespoon low-fat buttermilk
- 1 teaspoon red food coloring (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup powdered sugar plus more for coating hands
Instructions
- Make the cheesecake filling: Line a baking sheet with parchment paper. In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy, about 1 minute. Spoon the filling in 1-tablespoon dollops onto the lined baking sheet, making 12 scoops. Freeze for 2 hours or until solid.
- Prepare the cookie dough: In a large bowl, sift or whisk together flour, cocoa powder, baking powder, salt, and baking soda. In another large bowl, whisk granulated sugar, melted butter, buttermilk, red food coloring (if using), vanilla extract, and eggs until smooth. Fold the dry ingredients into the wet ingredients with a spatula just until combined. Cover with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Assemble the cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl and coat your hands with powdered sugar to prevent sticking. Scoop a generous tablespoon of cookie dough, flatten into a circle, place a frozen cheesecake dollop in the center, then top with another tablespoon of dough. Enclose the filling by folding the dough around it, shape into a ball, and roll in powdered sugar. Place on the baking sheet, spacing cookies at least 2 inches apart. Repeat with remaining dough and filling.
- Bake the cookies: Bake the cookies for 10 to 15 minutes, rotating the pans halfway through, until the cookies have spread and edges are set. Remove from oven and let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Store: Store fully cooled cookies in an airtight container in the refrigerator for up to 4 days.
Notes
- Adapted from The Food Network.
- If you don’t have buttermilk, add a small squeeze of lemon juice or a splash of white vinegar to regular milk to mimic its acidity.
- The red food coloring is optional but gives the cookies the traditional red velvet color.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
