Description
Delicious red velvet cookies stuffed with creamy cheesecake, perfect for holiday celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add 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, beat together cream cheese, powdered sugar, and vanilla extract until smooth to make the cheesecake filling.
- Take a tablespoon of cookie dough, flatten it, and place a teaspoon of cheesecake filling in the center. Fold the dough over the filling 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 cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a festive touch, sprinkle with powdered sugar before serving.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Red Velvet, Cheesecake, Stuffed Cookies, Holiday Dessert