Description

Cheesecake Stuffed Red Velvet Cookies combine the rich, moist flavor of classic red velvet cookies with a creamy cheesecake center. These indulgent treats feature a soft red velvet cookie dough studded with white chocolate chips, wrapped around a frozen cheesecake filling, then baked to perfection. Perfect for dessert lovers craving a decadent, beautifully textured cookie with a surprise creamy center.

Ingredients

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Red Velvet Cookies:

1 cup Butter (barely softened)
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 teaspoons Red Food Coloring or Gel
1/3 cup Unsweetened Cocoa Powder
3 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Cornstarch
1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
1 3/4 to 2 cups White Chocolate Chips

Cheesecake Filling:

1 (8-ounce) package Cream Cheese (barely softened)
1 cup Powdered Sugar
1 teaspoon Vanilla Extract or Vanilla Bean Paste

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Instructions

Prepare Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 16 small portions on a parchment-lined baking sheet and freeze for 45 minutes to 1 hour until firm enough to handle.
Make Red Velvet Cookie Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and red food coloring. Fold in the flour, cocoa powder, cornstarch, baking soda, and salt until just combined. Fold in the white chocolate chips.
Assemble Cookies with Filling: Scoop the dough into 16 balls and flatten each into a disc. Place a frozen cheesecake ball in the center of each disc, ensuring the filling is cold to reduce stickiness. Carefully wrap the dough completely around the cheesecake ball, pinching seams to seal and rolling gently into a smooth ball to avoid leaks.
Bake Cookies: Arrange dough balls on prepared baking sheets with about 2 inches spacing. Bake for 10-13 minutes until edges are set and centers look soft but not raw. Avoid overbaking as cookies will continue to firm after removal.
Shape and Cool: Immediately after baking, use the rim of a glass or spatula to shape cookies into perfect circles. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional Decoration: Melt remaining white chocolate chips with a teaspoon of oil and drizzle over cooled cookies for a decorative, gourmet finish. Alternatively, sprinkle with festive sprinkles.

Notes

For thinner cookies, flatten dough balls before baking or reduce flour to 2 3/4 cups. For thicker cookies, use a full 3 cups of flour and roll into larger balls.
You can use 1 cup white chocolate chips in dough and reserve 1 cup to melt and drizzle on top after baking.
Melt white chocolate gently at 50% microwave power in 30-second increments, stirring between, to avoid burning.
Ensure cheesecake filling is well frozen before wrapping in dough to prevent sticking and leaking during baking.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg