Red Velvet Cheesecake Cookies

Soft red velvet cookies stuffed with a creamy cheesecake center.

1 hr

Prep Time

15 mins

Cook Time

3 hrs

Total Time

16

Servings

Ingredients

  • • 6 oz cream cheese, room temperature
  • • 1/2 cup powdered sugar
  • • 2 Tbsp flour [16 g]
  • • 1/2 tsp vanilla extract
  • • 1/2 cup unsalted butter [113 g], room temperature
  • • 1/2 cup light brown sugar
  • • 1/2 cup granulated sugar
  • • 1 large egg, room temperature
  • • 1 large egg yolk, room temperature
  • • 2 tsp vanilla extract
  • • 1 tsp red gel food coloring
  • • 1/3 cup Dutch-process cocoa powder
  • • 1 3/4 cups all-purpose flour [220 g]
  • • 1 tsp baking powder
  • • 1/4 tsp baking soda
  • • 1/2 tsp salt
  • • 1/2 cup granulated sugar, optional for rolling

Instructions

  1. Make the cheesecake filling by mixing cream cheese, powdered sugar, flour, vanilla, and salt until smooth and creamy.
  2. Pipe about 2 tsp portions of filling into round discs on a parchment-lined baking sheet and freeze at least 1 hour.
  3. Preheat oven to 350 F and line a baking sheet with parchment paper.
  4. Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment until light and fluffy.
  5. Scrape down the bowl, then add egg, egg yolk, and vanilla. Mix well. Add red food coloring and mix to combine.
  6. Add cocoa powder, flour, baking powder, baking soda, and salt. Mix until just combined.
  7. Flatten a scoop of cookie dough into a thick disc, place a frozen cheesecake center in the middle, then fold and pinch the dough around it to seal.
  8. Roll dough balls in granulated sugar if desired and place 2 inches apart on the prepared sheet.
  9. Bake for 14-16 minutes, until puffed, crinkled, and set at the edges but still soft in the middle.
  10. Cool slightly, then transfer to a rack to cool completely.