Description
Soft, chewy red velvet cookies stuffed with a sweet cheesecake filling.
Ingredients
Scale
- 8 ounces (226 g) cream cheese (softened)
- 1 cup (113 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour (spooned and leveled)
- ¼ cup (21 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter (softened)
- ¾ cup (160 g) packed light brown sugar
- ¼ cup (50 g) granulated white sugar, plus more for rolling in
- 1 large egg (room temperature)
- 1 ½ tablespoons buttermilk (or regular milk)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Instructions
- Make cheesecake filling. Line a small cookie sheet or plate with parchment paper. In a mixing bowl, with an electric mixer, beat cream cheese, powdered sugar, and vanilla together until smooth, about 2 to 3 minutes. Spoon teaspoons of the filling onto the prepared cookie sheet and freeze while you prepare the cookie dough.
- Combine dry ingredients. Whisk flour, cocoa powder, baking soda, baking powder, cornstarch and salt together in a bowl.
- Cream butter and sugar. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 2-3 minutes.
- Add remaining wet ingredients. Add the egg into the butter mixture and beat to combine. Add the vanilla extract, milk, and food coloring and beat until uniformly colored.
- Add dry ingredients. Stir the flour mixture into the butter mixture gradually with an electric mixer on low speed until combined. Scoop using a medium scoop (about 3 tablespoons) and place onto a parchment lined baking sheet. Cover and chill the dough for at least one hour before assembling.
- Preheat and prepare pans. Preheat the oven to 350°F (160°C). Line baking sheets with parchment paper or silicone baking mat.
- Assemble the cookies. Flatten cookie ball with your hands. Scoop one cheesecake center and place in the center of the cookie dough and fold around cheesecake mixture making sure none of the cheesecake filling shows. Using your hands, roll into a ball and roll into granulated sugar. Place onto prepared cookie sheets about 2 inches apart.
- Bake and cool cookies. Bake in a preheated oven until edges are set and tops are puffy, about 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to continue cooling.
Notes
- Chill the dough for the best texture.
- Can substitute buttermilk with regular milk.
- Use a cookie scoop for uniform size.
- Prep Time: 60 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Red Velvet Cheesecake Cookies