Cheesecake-Stuffed Red Velvet Cookie Recipe Is Here To Make Your Life Better


Cheesecake. Stuffed. Red. Velvet. Cookies. The name speaks for itself on this one, folks! Whip these up for the holidays, or just because you’re worth it— because trust me, you are.

Cheesecake-Stuffed Red Velvet Cookie Recipe:

Filling Ingredients:

  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 2 tbsp. sour cream
  • 1 tsp. pure vanilla extract
Cookie Ingredients:
  • 1 2/3 cups all-purpose flour, scooped and leveled (see Cook’s Note)
  • 1/4 cup unsweetened cocoa powder, scooped and leveled
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1 1/4 cups granulated sugar
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 1 tbsp. buttermilk
  • 1 tsp. red food coloring
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • Confectioners’ sugar, for coating
Filling: In a large bowl, beat the cream cheese, granulated sugar, sour cream, and vanilla and blend with an electric mixer until smooth. Spoon a tablespoon at a time out onto a baking sheet lined with parchment paper until you have 12 scoops. Freeze for about 2 hours or until the cream cheese dollops are solid.
Cookies: In a medium bowl, sift the flour, cocoa powder, baking powder, salt and baking soda. In another bowl, whisk together the sugar, butter, buttermilk, food coloring, eggs and vanilla– then, fold in the flour mixture with a rubber spatula until the mixture is smooth. Cover the bowl and refrigerate until the mixture is chilled, about 30 minutes. (NOTE: The mixture should still be soft!) Preheat the oven to 350 degrees, and put parchment paper on 2 baking sheets. Coat your hands with confectioners’ sugar and scoop the cookie dough into your hand and put a frozen cream cheese dollop in the middle. Place another dollop of dough on top of the cream cheese, then shape the dough around it, and roll it in confectioners’ sugar. Repeat until you’ve used all of the dough and cream cheese, then bake the cookies for about 10-12 minutes or until the edges can be lifted easily. Let the cookies cool for about 10 minutes, then transfer them to a cooling rack and allow them to cool completely.
Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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