Description
These soft, chewy red velvet cookies are stuffed with a creamy cheesecake center for a show-stopping dessert mash-up. Perfect for parties, birthdays, or whenever you want to wow your friends with a Pinterest-worthy treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring or 1 teaspoon gel food coloring
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- Optional: 1/2 cup white chocolate chips
- Optional: Sprinkles
Instructions
1. In a medium bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop heaping teaspoons onto a parchment-lined plate (about 16 dollops) and freeze for at least 30 minutes.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
4. Beat in eggs one at a time, then add vanilla extract, food coloring, and vinegar. Mix until fully combined.
5. Add dry ingredients to wet mixture in two batches, mixing on low until just combined. Do not overmix.
6. Cover the bowl with plastic wrap and chill for at least 30 minutes.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop out 2 tablespoons of dough and flatten into a disk. Place a frozen cheesecake dollop in the center, wrap dough around it, and seal completely. Roll gently to form a ball and place on baking sheet, spaced 2 inches apart.
9. Bake for 12-14 minutes, until edges are set and tops are just starting to crack. Do not overbake.
10. Cool cookies on the pan for 5 minutes, then transfer to a wire rack. Let cool before serving.
Notes
Freeze the cheesecake filling before stuffing to prevent leaks.
Chill the dough for thick, chewy cookies.
Seal the edges well around the filling.
Use gel food coloring for vibrant red cookies.
Test bake one cookie first to check for leaks or spreading.
Cookies can be made gluten-free or vegan with substitutions.
Store at room temperature for 3 days, refrigerate for up to a week, or freeze for 2-3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0g
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 35mg