Red Velvet Cheesecake Stuffed Cookies (Printer-Friendly Version)
# What You'll Need:
→ Red Velvet Cookies
01 -
1 cup Butter (barely softened)
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1 cup Brown Sugar
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1/2 cup Sugar
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2 large Eggs
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2 teaspoons Vanilla Extract
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2 teaspoons Red Food Coloring or Gel
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1/3 cup Unsweetened Cocoa Powder
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3 cups Flour
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1 teaspoon Baking Soda
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1/2 teaspoon Cornstarch
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1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
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1 3/4 to 2 cups White Chocolate Chips
→ Cheesecake Filling
13 -
(1) 8-ounce pkg. Cream Cheese (barely softened)
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1 cup Powdered Sugar
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1 teaspoon Vanilla Extract or Vanilla Bean Paste
# Let's Cook!:
01 -
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions (16 portions) onto a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour, or until firm.
02 -
Preheat oven to 350 degrees and line baking sheets with parchment paper. Cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and red food coloring.
03 -
Fold in flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Fold in white chocolate chips.
04 -
Scoop dough into 16 balls and flatten into discs. Place frozen cheesecake ball in center of each disc. Wrap dough around filling, ensuring it's fully enclosed. Pinch seams and roll into smooth balls.
05 -
Bake for 10-13 minutes, or until edges are set but centers still look soft. Immediately shape into perfect circles using a round spatula or glass rim.
06 -
Let cookies cool on baking sheet for 5 minutes before moving to wire rack. Optionally drizzle with melted white chocolate or add sprinkles.
# Cook's Notes:
01 -
For thinner cookies, flatten dough balls or use 2 3/4 cups flour
02 -
For thicker cookies, roll into large balls and use 3 cups flour
03 -
May reserve 1 cup white chocolate chips for drizzling on top