Description
Indulge in the rich and creamy flavors of red velvet cheesecake stuffed inside soft cookies for a delightful treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, red food coloring, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth to create the cheesecake filling.
- Take a scoop of cookie dough, flatten it, and place a dollop of cheesecake filling in the center. Encase the filling with the dough and roll into a ball.
- Place the cookie balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use high-quality cocoa powder.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Red Velvet Cheesecake Stuffed Cookies