Description
Cheesecake Stuffed Red Velvet Cookies are soft, fudgy red velvet cookies loaded with white chocolate chips and hiding a creamy, sweet cheesecake filling in the center. Gorgeous, indulgent, and impossible to resist.
Ingredients
Red Velvet Cookies:
- 1 cup butter, barely softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp red food coloring or gel
- ⅓ cup unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cornstarch
- 1 tsp salt (½ tsp if using salted butter)
- 1¾ to 2 cups white chocolate chips
Cheesecake Filling:
- 8 oz cream cheese, barely softened
- 1 cup powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small dollops on a parchment-lined tray and freeze for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar until fluffy. Add eggs, vanilla, and red food coloring and mix well.
- Sift in cocoa powder, flour, baking soda, cornstarch, and salt. Mix until a soft dough forms. Fold in white chocolate chips.
- Scoop a ball of dough, flatten in your palm, place a frozen cheesecake dollop in the center, and wrap the dough around it. Roll into a smooth ball.
- Place on prepared baking sheets 2 inches apart. Bake 11–12 minutes until edges are set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Freeze the cheesecake filling dollops fully before stuffing — this makes wrapping much easier and prevents leaking.
- Don’t overbake — the cookies should look slightly underdone when you pull them out.
- Chill the cookie dough for 30 minutes if it feels too soft to handle.
- Prep Time: 25 mins
- Cook Time: 12 minutes