Cheesecake Stuffed Red Velvet Cookies are a dream come true for dessert lovers, combining the rich, decadent flavor of red velvet with a molten, creamy cheesecake center. This recipe offers a delightful baking project that yields incredibly satisfying results, perfect for any occasion that calls for a special treat.
Key Ingredients for Cheesecake Stuffed Red Velvet Cookies:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring (gel or liquid)
- For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
How to Make Cheesecake Stuffed Red Velvet Cookies:
Get ready for an explosion of flavor and texture! These Cheesecake Stuffed Red Velvet Cookies are surprisingly simple to whip up, delivering a delightful contrast between the slightly cakey red velvet exterior and the lusciously smooth cheesecake core. With a preparation time of about 30 minutes for assembly and 10-12 minutes for baking per batch, you’ll be enjoying these magnificent cookies in no time.
Step-by-Step Instructions:
- Prepare the Red Velvet Cookie Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the large egg until well combined, then stir in the vanilla extract and red food coloring until the mixture is a vibrant, uniform red.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough will be soft.
- Prepare the Cheesecake Filling: In a separate small bowl, beat the softened cream cheese with the ¼ cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Stir in the 1 tablespoon of all-purpose flour until just combined. This will help to slightly thicken the filling.
- Assemble the Cookies: Line baking sheets with parchment paper.
- Scoop about 1 tablespoon of the red velvet cookie dough and flatten it in your hand. Place about 1 teaspoon of the cheesecake filling in the center.
- Carefully wrap the red velvet dough around the cheesecake filling, ensuring it’s completely enclosed. Roll into a ball.
- Place the cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cheesecake filling will not be completely baked through and will continue to set as the cookies cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial for the cheesecake filling to firm up.
Why You’ll Love This Cheesecake Stuffed Red Velvet Cookies:
Prepare to fall head over heels for these incredible Cheesecake Stuffed Red Velvet Cookies. Their star feature is undoubtedly the heavenly surprise within – a lusciously creamy cheesecake center that oozes out as you bite into the soft, decadent red velvet cookie. Making these at home is not only incredibly rewarding but also wonderfully cost-effective compared to purchasing specialty baked goods, allowing you to indulge in gourmet flavors without breaking the bank. The vibrant hue of the red velvet dough perfectly complements the tangy sweetness of the cheesecake, creating a flavor profile that’s utterly irresistible.
These cookies offer a sensational twist on classic red velvet, elevating it with a luxurious cheesecake surprise that’s simply divine. Think of them as a cookie version of a red velvet cheesecake, but with a delightful chew and melt-in-your-mouth texture that’s uniquely cookie-like. They’re perfect for special occasions, a delightful afternoon pick-me-up, or simply to treat yourself to something truly special. Don’t wait – gather your ingredients and bake up a batch of these amazing Cheesecake Stuffed Red Velvet Cookies today!
Storing and Reheating Tips:
To keep your delightful Cheesecake Stuffed Red Velvet Cookies fresh and delicious, it’s best to store them at room temperature in an airtight container for up to 3 days. If you prefer to keep them for longer, you can refrigerate them in an airtight container for up to a week; however, the cookie texture may become slightly firmer. For longer-term storage, freezing is an excellent option. Place cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be kept frozen for up to 2-3 months.
To reheat, you can gently warm refrigerator-stored cookies in a 300°F (150°C) oven for about 5 minutes, or until just warmed through. Frozen cookies can be brought to room temperature gradually, or you can reheat them directly from frozen in the oven for about 8-10 minutes. Enjoy!
Final Thoughts:
These Cheesecake Stuffed Red Velvet Cookies are an absolute showstopper, delivering a delightful surprise in every bite. They are remarkably easy to make and are sure to impress your friends and family. Give them a try – you won’t be disappointed!
Cheesecake Stuffed Red Velvet Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.¾ cup (1 ½ sticks) unsalted butter, softened, ¾ cup granulated sugar, ½ cup packed light brown sugar
- Beat in the large egg until well combined, then stir in the vanilla extract and red food coloring until the mixture is a vibrant, uniform red.1 large egg, 1 teaspoon vanilla extract, 2 tablespoons red food coloring (gel or liquid)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix. The dough will be soft.
- In a separate small bowl, beat the softened cream cheese with the ¼ cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Stir in the 1 tablespoon of all-purpose flour until just combined. This will help to slightly thicken the filling.
- Line baking sheets with parchment paper.
- Scoop about 1 tablespoon of the red velvet cookie dough and flatten it in your hand. Place about 1 teaspoon of the cheesecake filling in the center.
- Carefully wrap the red velvet dough around the cheesecake filling, ensuring it’s completely enclosed. Roll into a ball.
- Place the cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cheesecake filling will not be completely baked through and will continue to set as the cookies cool.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial for the cheesecake filling to firm up.