The holidays and special occasions always bring back wonderful memories for me, especially when it comes to baking. There’s something magical about pulling sweet treats out of the oven, filling the house with aromatic bliss, and sharing them with friends and family. One of my absolute favorites to whip up during these times is Red Velvet Cheesecake Stuffed Cookies. Not only do they look stunning with their vibrant color, but the combination of rich cheesecake filling and soft red velvet cookies is just heavenly!
I remember the first time I made these cookies for a Christmas gathering—everyone raved about them! They’re like a delicious hug in cookie form, and every time I serve them, I feel like I’m sharing a bit of joy. So grab your apron, and let’s dive into this delightful recipe that we’ll be sure to make memories around!
What’s in Red Velvet Cheesecake Stuffed Cookies?
All-purpose flour: The base of our cookie dough, it gives the cookies their structure. I prefer to use unbleached flour for a more natural taste.
Cocoa powder: This adds depth of flavor and enhances the rich, chocolatey essence of the red velvet cookies. A good quality unsweetened cocoa powder will do wonders!
Red food coloring: This is the star of the show! It gives the cookies that iconic red hue. I typically use gel food coloring since it provides a more vibrant color with less liquid.
Granulated sugar: Sweetens the dough to perfection. I love to use organic sugar when possible—it just feels good!
Butter: This adds richness and a soft texture to the cookies. Use unsalted butter so we can control the saltiness to our liking.
Brown sugar: This not only sweetens but also adds moisture to the cookie dough, giving those cookies an irresistible chewy texture.
Eggs: They bind everything together and create that lovely chewy texture we crave.
Vanilla extract: A splash of this aromatic goodness elevates the flavor profile of the cookies—never skip it!
Cream cheese: The star of the cheesecake filling! It makes the filling creamy and decadent. I often go for the full-fat version for the best flavor.
Powdered sugar: Sweetness for the filling, but it also ensures a smooth consistency.
Vanilla extract (for filling): Just like in the dough, it adds depth and enhances the flavors in the cheesecake!
Is Red Velvet Cheesecake Stuffed Cookies Good for You?
While these cookies are undeniably delicious, they’re definitely a treat, so enjoy them in moderation! Here’s a quick breakdown of what you’re getting:
Cream Cheese: This ingredient provides some calcium and protein, but it’s also high in fat. Using low-fat cream cheese can help lighten it up a bit!
Butter and Sugar: These add flavor but are also high in calories and can lead to a sugar rush. Balancing your diet with healthier options elsewhere is key.
Overall, while these cookies aren’t going to make it to the health food list anytime soon, they do bring joy and comfort—important food groups in their own right!
Ingredients List
– 2 ½ cups all-purpose flour
– 2 tablespoons cocoa powder
– 1 tablespoon red food coloring
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– ½ cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract (for filling)
This recipe makes about 18 cookies, depending on how big you scoop them!
How to Make Red Velvet Cheesecake Stuffed Cookies?
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until well incorporated.
5. Gradually add the dry ingredients and mix until just combined. Don’t overmix; a few flour streaks are okay!
6. In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. This will be your cheesecake filling.
7. Using a cookie scoop, take a portion of the red velvet dough and flatten it in the palm of your hand. Place about a tablespoon of the cheesecake filling in the center and fold the dough over, sealing it well. Roll it into a ball and place it on the prepared baking sheet.
8. Repeat until all the dough is used up, spacing the cookies about 2 inches apart.
9. Bake for 12-14 minutes or until the edges are set but the centers are still soft.
10. Let them cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Sweet Variations and Serving Suggestions
For a fun twist, drizzle some white chocolate on top of your cooled cookies or sprinkle crushed nuts or sprinkles before baking. You can even swap out the cream cheese filling for other flavors like Bailey’s cheesecake or chocolate ganache for an indulgent treat!
These cookies are perfect for holiday gatherings, celebration parties, or just a cozy night in with friends. Serve them warm with a scoop of vanilla ice cream, and don’t forget to make a cup of coffee or hot cocoa to pair—pure bliss!
I hope you give these Red Velvet Cheesecake Stuffed Cookies a try! Trust me, they will become a cherished recipe in your baking repertoire. I can’t wait to hear how yours turn out—let’s bake some memories together!
