Description
These Cheesecake Stuffed Red Velvet Cookies are the ultimate holiday treat! Soft, chewy red velvet cookies are filled with a creamy cheesecake center and studded with sweet white chocolate chips. Perfect for festive gatherings, these cookies are as delicious as they are beautiful. Easy to make, with make-ahead options for busy bakers!
Ingredients
Scale
For the cheesecake filling:
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the red velvet cookie dough:
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
Instructions
- Prepare cheesecake filling: Mix cream cheese, sugar, and vanilla until smooth. Freeze dollops for 1 hour.
- Make dough: Beat butter and sugars, then add egg, food coloring, and vanilla. Gradually mix in dry ingredients. Fold in white chocolate chips.
- Chill dough for 30 minutes.
- Wrap dough around frozen cheesecake dollops, forming balls.
- Bake at 350°F for 10-12 minutes. Cool and enjoy!
Notes
- Freeze cheesecake filling for easier assembly.
- Don’t overbake to keep cookies soft.
- Customize with dark chocolate or sprinkles.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American