– **Title**: Cheesecake Stuffed Red Velvet Cookies
– **Ingredients**:
– For the Cookies:
– 2 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 large egg
– 1 tsp vanilla extract
– 2 tbsp red food coloring
– For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 tsp vanilla extract
– 1 egg yolk
– For Coating (optional):
– Powdered sugar for dusting
– **Instructions**:
1. **Prepare the Cheesecake Filling**: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and egg yolk. Mix until smooth. Chill the mixture in the refrigerator for about 30 minutes.
2. **Make the Cookie Dough**: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla extract, and red food coloring. Mix until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. **Form the Cookies**: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Take about 1 tablespoon of cookie dough and flatten it in your hand. Place about 1 teaspoon of the chilled cheesecake filling in the center. Carefully fold the edges of the cookie dough over the filling, rolling it into a ball to encase the filling completely.
5. Place the stuffed cookie dough balls on the prepared baking sheet, spaced about 2 inches apart.
6. **Bake**: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops appear slightly cracked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. **Serve**: Once cooled, dust with powdered sugar if desired, and enjoy your cheesecake stuffed red velvet cookies!
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for the cookie structure. If you’re after a gluten-free version, you can substitute with a 1:1 gluten-free flour blend, which works well in cookies.
Cocoa Powder: Dutch-processed cocoa gives a milder flavor and richer color, but regular cocoa works too. You could skip it entirely for just classic red velvet cookies, but it adds a nice depth.
Cream Cheese: Essential for that cheesecake filling! For a lighter version, you might consider low-fat cream cheese, or Greek yogurt for a tangy twist.
Red Food Coloring: This gives the cookies their signature look. If you prefer natural options, you can use beet juice as a substitute, but the color will be less intense.
White Chocolate Chips: These add sweetness and a creamy texture. If you’re not a fan, you can swap for dark chocolate chips or even skip them entirely for a classic taste.
How Can I Get Creamy Cheesecake Filling Every Time?
Creating a smooth cheesecake filling is key to delicious cookies. Start with softened cream cheese; it’s easier to mix and results in less lumps. I prefer beating it at room temperature. Here’s how:
- Set your cream cheese out for about 30 minutes before mixing. It should be soft and spreadable.
- Mix the cream cheese, powdered sugar, and vanilla extract until smooth. Avoid overbeating to keep it from becoming too airy—just blend until combined.
- Have everything ready before you assemble the cookies so the filling stays creamy and doesn’t harden.
Delicious Cheesecake Stuffed Red Velvet Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 2 1/4 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips (plus extra for topping)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and 10-12 minutes of baking time. After that, you’ll want to let the cookies cool, which takes another 5 minutes. In total, you can have delicious cookies ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Keep mixing until the mixture is nice and smooth. Once it’s ready, set it aside for later use.
2. Make the Cookie Dough:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt, and then set it aside too. In a large bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This part is key to getting a nice texture!
Now, beat in the egg, red food coloring, and vanilla extract until everything is well combined. Gradually add the dry ingredient mixture to the wet mixture, mixing it just until everything is combined. Finally, fold in the white chocolate chips for that extra touch of sweetness.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and grab a baking sheet to line with parchment paper. Now it’s time to form the cookies! Take about 1-2 tablespoons of the cookie dough and flatten it in your hand. Place about 1 teaspoon of the cheesecake filling right in the middle of the flattened dough.
Next, carefully fold the edges of the dough over the filling, sealing it completely, and then roll it into a ball. Place it on the prepared baking sheet. Repeat this process until you’ve used up all the dough and filling. This is where the fun happens!
4. Bake the Cookies:
Pop the cookies in the preheated oven and bake them for about 10-12 minutes. You want them to be set but still slightly soft in the center. Once they’re done, take them out and while they’re still warm, sprinkle some extra white chocolate chips on top if you like that extra sweetness!
5. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes, which helps them firm up a bit. After that, transfer them to a wire rack to cool completely. Enjoy your delightful cheesecake stuffed red velvet cookies, and watch them disappear quickly!
Can I Use a Different Type of Food Coloring?
Absolutely! If you prefer a natural alternative, you can use beet juice or powder to achieve a similar red hue. Just be aware that the color might not be as vibrant as using traditional red food coloring.
Can I Make the Cheesecake Filling in Advance?
Yes, you can prepare the cheesecake filling a day ahead! Just store it in an airtight container in the refrigerator. When ready to use, allow it to come to room temperature for easier handling.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, refrigerate them for about a week. Just make sure to let them sit at room temperature for a few minutes before enjoying, as they can become firm when chilled.
Can I Freeze These Cookies?
Yes, freezing these cookies is a great option! To freeze, place them in a single layer in a freezer-safe container with parchment paper between layers. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight or warm them in the microwave for a few seconds!
