Red Velvet Cheesecake Stuffed Cookies

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These Red Velvet Cheesecake Stuffed Cookies are what dessert dreams are made of. Imagine a soft and chewy red velvet cookie that hides a velvety, tangy cheesecake center. Each bite is a delicious contrast of textures and flavors: the outer layer rich and cocoa-kissed, the filling creamy and cool like a mini cheesecake surprise.

Perfect for festive occasions or as a showstopper dessert, these cookies bring together two beloved treats in one unforgettable bite. They make a stunning addition to holiday platters, Valentine’s Day sweets, or a cozy treat any day you crave something indulgent yet comforting.

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Ingredients for this Red Velvet Cheesecake Stuffed Cookies

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract

For the Red Velvet Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

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Step 1: Make the Cheesecake Filling

In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined baking sheet. Freeze for 30–45 minutes until firm.

Step 2: Prepare the Red Velvet Cookie Dough

In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in the egg, vanilla, and red food coloring until well combined. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet, mixing until just combined. Chill the dough for 20–30 minutes.

Step 3: Assemble the Cookies

Scoop about 1 1/2 tablespoons of red velvet dough and flatten it in your palm. Place a frozen cheesecake center in the middle and wrap the dough around it, sealing the edges well. Roll gently into a ball. Repeat with remaining dough and filling.

Step 4: Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the stuffed cookie balls 2 inches apart. Bake for 11–13 minutes, or until the cookies are set on the edges but slightly soft in the center. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the cookie dough up to 2 days in advance and keep it chilled until ready to assemble and bake.

Can I use natural food coloring?

Absolutely. Natural food coloring works fine, but the red hue may be less vibrant compared to traditional gel or liquid options.

Do these cookies need to be refrigerated?

Yes, due to the cream cheese filling, it’s best to store them chilled to maintain freshness and prevent spoilage.

Can I make mini versions of these cookies?

Sure! Just use smaller portions of dough and filling. Be sure to adjust the baking time down to avoid overbaking.

What type of cocoa should I use?

Use unsweetened natural cocoa powder for that classic red velvet flavor. Dutch-processed cocoa will result in a different taste and texture.

How do I prevent the filling from leaking?

Ensure the cheesecake filling is well-frozen and the dough is sealed tightly around it before baking. Chilling the assembled cookie balls briefly before baking also helps.

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