Red Velvet Cheesecake Stuffed Cookies Recipe
Indulge in the rich, decadent combination of red velvet cookies and creamy cheesecake with these delicious stuffed cookies. Perfect for satisfying your sweet tooth!
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cookies:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (optional)
Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into teaspoon-sized dollops on a parchment-lined baking sheet and freeze for 30 minutes.
- Cookie Dough: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg, red food coloring, and vanilla extract. Gradually add dry ingredients and mix. Fold in white chocolate chips.
- Assembly: Scoop dough, flatten, place a frozen cream cheese ball in the center, cover with more dough, seal edges. Repeat with remaining dough. Place on baking sheet, bake for 11–13 minutes. Cool before serving.
Notes
- Freeze the cream cheese filling before stuffing for easier handling.
- Cookies can be frozen before baking; adjust bake time if baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
