Cheesecake Stuffed Red Velvet (Print Version)
# Ingredients:
→ Red Velvet Cookies
01 -
1 cup butter, barely softened
02 -
1 cup brown sugar
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
06 -
2 teaspoons red food coloring or gel
07 -
1/3 cup unsweetened cocoa powder
08 -
3 cups all-purpose flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon cornstarch
11 -
1 teaspoon salt (use 1/2 teaspoon if using salted butter)
12 -
1 3/4 to 2 cups white chocolate chips
→ Cheesecake Filling
13 -
8 ounces cream cheese, barely softened
14 -
1 cup powdered sugar
15 -
1 teaspoon vanilla extract or vanilla bean paste
# Instructions:
01 -
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 16 portions onto a parchment-lined baking sheet and freeze for 45 minutes to 1 hour until firm.
02 -
Preheat oven to 350°F and line baking sheets with parchment paper. Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and red food coloring.
03 -
Fold in flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in white chocolate chips.
04 -
Scoop dough into 16 balls and flatten into discs. Place a frozen cheesecake portion in the center of each disc. Wrap dough around filling, ensuring it is fully enclosed. Pinch seams and roll gently into smooth balls. Space dough balls 2 inches apart on prepared baking sheets.
05 -
Bake for 10-13 minutes or until edges are set and centers appear soft. Remove from oven and immediately shape cookies with a spatula or glass rim. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
06 -
Drizzle cookies with melted white chocolate, additional chocolate chips, or festive sprinkles for a decorative finish.
# Notes:
01 -
For a thinner cookie, flatten dough balls or use 2 3/4 cups of flour. For a thicker cookie, roll into a large ball and use 3 cups of flour.
02 -
Optional: Use only 1 cup of white chocolate chips in dough and reserve the rest for drizzling on top.