Red Velvet Cheesecake Cookies
These gooey red velvet cheesecake cookies are filled with a creamy cheesecake center, making them the perfect dessert for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl medium
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, beat butter and sugars until creamy. Add eggs, vanilla, and red food coloring, mixing well. Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill dough for 30 minutes.
Make Filling
- In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
Assemble Cookies
- Preheat oven to 350°F. Take a tablespoon of dough, flatten it, and place a teaspoon of cream cheese filling in the center. Wrap dough around filling and roll into a ball. Place cookies on prepared baking sheet.
- Bake in preheated oven for 10-12 minutes, or until edges are set and cookies are slightly soft in the center. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving
- Serve cookies warm with a glass of milk or a scoop of vanilla ice cream. Enjoy the gooey center and rich flavors.
Storage
- Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to a week. Reheat in the microwave for 10 seconds to enjoy warm.
Notes
Pro Tips: Use gel food coloring for a vibrant hue. Avoid overmixing the dough. Ingredient Substitutions: Use almond extract instead of vanilla for a nutty twist. How to Serve: Pair with milk or coffee. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare dough in advance and freeze for up to 3 months.