Red Velvet Cheesecake Cookies
These cookies pair rich red velvet with a creamy cheesecake center. Soft, bakery-style treats that look impressive and taste absolutely delightful.
Ingredients
For The Cheesecake Filling
- 6 oz Cream Cheese, Softened
- 1/3 cup Powdered Sugar
- 1/2 tsp Vanilla Extract
For The Cookie Dough
- 1/2 cup Unsalted Butter, Softened
- 3/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tsp Red Gel Food Coloring
- 1 2/3 cups All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 tbsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
Instructions
- Line a plate with parchment paper. Mix the cream cheese, powdered sugar, and vanilla until smooth, then portion into 12 small mounds and freeze for 25 minutes.
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar until creamy. Mix in the egg, vanilla, and red food coloring until evenly combined.
- Whisk the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Divide the dough into 12 portions. Flatten each portion, place one frozen cheesecake mound in the center, and completely enclose the filling with the dough.
- Arrange the cookies at least 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. Cool for at least 20 minutes so the cheesecake centers can set.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 29gProtein: 3gFat: 10g