Cheesecake Stuffed Red Velvet Cookies (Print Version)
# Ingredients:
→ Red Velvet Cookie Dough
01 -
1 cup butter, barely softened
02 -
1 cup brown sugar
03 -
1/2 cup sugar
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
06 -
2 teaspoons red food coloring or gel
07 -
1/3 cup unsweetened cocoa powder
08 -
3 cups flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon cornstarch
11 -
1 teaspoon salt (use 1/2 teaspoon if using salted butter)
12 -
1 3/4 to 2 cups white chocolate chips
→ Cheesecake Filling
13 -
8 ounces cream cheese, barely softened
14 -
1 cup powdered sugar
15 -
1 teaspoon vanilla extract or vanilla bean paste
# Instructions:
01 -
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 16 small portions onto a parchment-lined baking sheet. Freeze for 45-60 minutes until firm.
02 -
Preheat oven to 350°F and line baking sheets with parchment paper. Cream butter and sugars until light and fluffy. Beat in eggs one at a time, then mix in vanilla and red food coloring.
03 -
Combine flour, cocoa powder, cornstarch, baking soda, and salt. Gradually mix into wet ingredients until just combined. Fold in white chocolate chips.
04 -
Form 16 dough balls and flatten into discs. Place a frozen cheesecake ball in the center of each disc. Carefully wrap dough around filling, sealing completely and rolling into smooth balls. Space 2 inches apart on baking sheets.
05 -
Bake for 10-13 minutes until edges are set but centers are soft. Immediately shape into circles using a round spatula or glass rim. Let cool 5 minutes on baking sheet before transferring to wire rack.
# Notes:
01 -
For thinner cookies, flatten dough balls or use 2 3/4 cups flour instead of 3 cups
02 -
Can reserve 1 cup white chocolate chips for melting and drizzling on top after baking
03 -
To melt white chocolate for drizzling, microwave with 1 teaspoon oil at 50% power in 30-second intervals