Cheesecake Stuffed Red Velvet Cookies: A Decadent Delight
When it comes to desserts, few things can match the magic of combining two favorites into one delectable treat. That’s exactly what you’ll get with these Cheesecake Stuffed Red Velvet Cookies! Imagine biting into a soft, chewy red velvet cookie that gives way to a luscious and creamy cheesecake filling. It’s a dessert dream come true! Get ready to impress your friends and family with this amazing recipe. And don’t forget to subscribe for more delightful recipes delivered right to your inbox!
Why You’ll Love This Recipe
These Cheesecake Stuffed Red Velvet Cookies are truly a revelation! The rich warmth of red velvet pairs perfectly with the tangy sweetness of cheesecake, creating a luxurious flavor profile that’s simply irresistible. Plus, they’re surprisingly easy to make! The recipe is family-friendly, ensuring even the littlest bakers can join in on the fun. Whether you’re hosting a gathering or just craving something special, these cookies are sure to be an instant hit!
Ingredients
Cheesecake Filling:
– 3/4 cup full-fat cream cheese (room temperature) 🧀
– 2 tbsp white sugar 🍬
– 1/2 tsp vanilla extract 🌿
Red Velvet Cookies:
– 3/4 cup salted butter (room temperature) 🧈
– 1 cup brown sugar 🍫
– 1/2 cup white sugar 🍚
– 1 large egg + 1 egg yolk 🥚
– 1 tbsp buttermilk (or 1 tbsp milk + 1/4 tsp white vinegar) 🥛
– 2 tsp vanilla extract 🌿
– 1 tbsp red food coloring (adjust based on brand) 🎨
– 2 cups all-purpose flour (spooned and leveled) 🌾
– 1/4 cup unsweetened cocoa powder 🍫
– 1/2 tsp baking powder 🧁
– 1/2 tsp baking soda 🍶
– 1/4 tsp salt 🧂
– 1/4 cup white sugar (for rolling the dough) 🍚
Necessary Tools
– Mixing bowls
– Electric mixer
– Baking sheets
– Parchment paper
– Cookie scoop or spoon
Ingredient Swaps and Additions
Feeling creative? You can swap out the cream cheese for mascarpone for a softer filling or try adding a splash of lemon extract to the cheesecake mixture for an extra zing! Want a bit of crunch? Fold in some chopped nuts or chocolate chips to the cookie dough for added texture.
Step-by-Step Instructions
1. Cheesecake Filling: Line a small baking sheet with parchment paper. In a bowl, mix together the cream cheese, sugar, and vanilla extract with an electric mixer until creamy. Scoop out 18 portions, about 1.5 tsp each, and freeze until solid (about 30 minutes).
2. Red Velvet Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment. In a large bowl, cream together the butter, brown sugar, and white sugar for about 4 minutes until fluffy. Add the egg, egg yolk, vanilla, buttermilk, and red food coloring, mixing until smooth.
3. In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
4. Assembling the Cookies: Scoop about 3 tbsp of cookie dough, flatten it slightly, and place a frozen cheesecake ball in the center. Encase with dough and roll into a ball. Roll each ball in white sugar and space them 2 inches apart on the baking sheet.
5. Bake for about 13 minutes until the bottoms are golden. Allow them to cool completely on the baking sheet before transferring.
Serving Suggestions
These cookies are delightful on their own, but try pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. They also make for lovely gifts when packaged in a decorative box!
Pro Tips for Success
– Make sure your cream cheese is at room temperature for a smoother filling.
– Don’t skip the chilling time for the cheesecake filling; it makes wrapping the dough much easier.
– Keep an eye on the cookies while they bake, as ovens can vary.
Storing and Reheating
Store leftover cookies in an airtight container at room temperature for up to three days. If you want to reheat them, pop them in the microwave for about 10-15 seconds to regain that wonderful soft texture.
FAQ Section
Can I make these ahead of time? Yes! You can prepare the cheesecake filling and cookie dough a day in advance. Just assemble and bake when you’re ready.
Can I freeze these cookies? Absolutely! Once baked, let them cool completely, then place them in an airtight container and freeze them for up to three months. Thaw at room temperature before enjoying.
Conclusion
In summary, these Cheesecake Stuffed Red Velvet Cookies are a joyful blend of flavors and textures that will make any occasion extra special! With their straightforward preparation and indulgent taste, they’re bound to become a new favorite. If you try this recipe, consider leaving a review or sharing your beautiful creations on Instagram or Pinterest. Happy baking!
Nutritional Information
Approximate nutritional information per cookie: 180 calories, 9g fat, 25g carbohydrates, 2g protein.
Cheesecake Stuffed Red Velvet Cookies
Ingredients
Method
- Line a small baking sheet with parchment paper. In a bowl, mix together the cream cheese, sugar, and vanilla extract with an electric mixer until creamy.
- Scoop out 18 portions, about 1.5 tsp each, and freeze until solid (about 30 minutes).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, cream together the butter, brown sugar, and white sugar for about 4 minutes until fluffy.
- Add the egg, egg yolk, vanilla, buttermilk, and red food coloring, mixing until smooth.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Scoop about 3 tbsp of cookie dough, flatten it slightly, and place a frozen cheesecake ball in the center.
- Encase with dough and roll into a ball. Roll each ball in white sugar and space them 2 inches apart on the baking sheet.
- Bake for about 13 minutes until the bottoms are golden.
- Allow them to cool completely on the baking sheet before transferring.
