Introduction to Red Velvet Cheesecake Stuffed Cookies
As a busy mom, I understand how precious our time is. Yet, there’s nothing like surprising my family with something sweet and utterly delightful. That’s why I’m excited to share my recipe for Red Velvet Cheesecake Stuffed Cookies. These cookies are not only visually stunning with their vibrant red hue, but they also pack a flavor punch that combines the rich taste of red velvet cake with creamy cheesecake. Perfect for a quick treat, or to impress those special guests. Let’s dive into making this indulgent dessert that’s sure to become a family favorite!
Why You’ll Love This Red Velvet Cheesecake Stuffed Cookies
Oh, where do I begin? These Red Velvet Cheesecake Stuffed Cookies are a celebration of flavor and texture, effortlessly marrying the delicious essence of red velvet with creamy cheesecake. They’re easy to whip up—perfect for busy afternoons or last-minute gatherings. Plus, the joy on your loved ones’ faces when they take a bite is absolutely priceless. Trust me, these cookies are bound to elevate your dessert game!
Ingredients for Red Velvet Cheesecake Stuffed Cookies
Before we embark on this delicious journey, let’s gather our ingredients for these irresistible Red Velvet Cheesecake Stuffed Cookies. Each component plays a vital role in creating that perfect blend of flavors and textures.
- Butter: Barely softened, it’s the secret for achieving that delightful creaminess in the cookie dough.
- Brown Sugar and Sugar: Combining both adds depth to the sweetness, enhancing the overall flavor—brown sugar brings a lovely caramel note.
- Eggs: These act as binding agents, ensuring your cookies hold together beautifully.
- Vanilla Extract: A splash of vanilla enhances the overall flavor profile, bringing harmony to the cookie.
- Red Food Coloring or Gel: This is what gives our cookies that iconic, vibrant red hue, making them visually appealing.
- Unsweetened Cocoa Powder: Just the right amount to deepen the chocolate flavor without overpowering the red velvet essence.
- Flour: This is the backbone of our cookies, providing the necessary structure.
- Baking Soda: A crucial leavening agent to ensure our cookies are soft and chewy.
- Cornstarch: Helps create that melt-in-your-mouth texture we all crave. Don’t skip it!
- Salt: A pinch enhances flavors, balancing all the sweetness.
- White Chocolate Chips: For that creamy, sweet chocolate kick that perfectly complements the cheesecake filling.
- Cream Cheese: The star of our filling! Barely softened, it offers a rich and tangy surprise in each bite.
- Powdered Sugar: For sweetness in the cheesecake filling, it blends smoothly to create a silky texture.
- Vanilla Extract or Vanilla Bean Paste: Adds a delightful finish to the cheesecake filling’s flavor.
You can find the exact measurements listed at the bottom of the article, ready for printing. Now, let’s get cooking!
How to Make Red Velvet Cheesecake Stuffed Cookies
Prepare the Cheesecake Filling
Let’s kick things off with the cheesecake filling, which is the magical heart of these Red Velvet Cheesecake Stuffed Cookies. In a medium bowl, beat together the barely softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. The goal is a luscious texture that will delight your taste buds. After mixing, scoop out small portions onto a parchment-lined baking sheet. Aim for around 16 portions. Pop them in the freezer for about 45 minutes to 1 hour. This will help them firm up nicely, making them easier to create those delectable stuffed cookies!
Make the Red Velvet Cookie Dough
Now it’s time to dive into the cookie dough, where the real fun begins! Start by creaming the barely softened butter with both sugars until the mixture is light and fluffy—this step is essential for a tender cookie. Next, beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and red food coloring, creating that signature festive hue. In a separate bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt. Gradually mix this dry blend into the wet ingredients. Be careful not to overmix; we want our cookies to stay soft and chewy. Finally, fold in those sweet white chocolate chips for extra flavor!
Assemble the Cookies
Now comes the exciting part—assembling our delicious treats. Start by scooping dough into 16 balls and flattening them into discs. Place a frozen cheesecake ball in the center of each disc. This is where the magic happens! Wrap the dough around the filling gently, ensuring it’s completely enclosed. Pinch the seams to seal them well and roll into perfectly smooth balls. This step is crucial because it ensures that your cheesecake stays hidden inside during baking, creating that wonderful surprise when you take a bite.
Bake the Cookies
With the cookies assembled, it’s time for baking! Preheat your oven to 350 degrees and line your baking sheets with parchment paper. Bake the cookies for 10-13 minutes. You’ll know they’re ready when the edges are set, but the centers should still look soft; they will firm up as they cool. After baking, immediately shape them into perfect circles using a round spatula or the rim of a glass. This little tip makes all the difference for a polished look! Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Use barely softened butter and cream cheese for the best texture.
- Don’t skip freezing the cheesecake filling; it’s key for a mess-free assembly.
- Keep an eye on baking time; cookies should look soft in the center.
- Shape cookies immediately after baking for a perfect finish.
- Feel free to experiment with different fillings or toppings for variety!
Equipment Needed
- Baking sheets: Parchment-lined or silicone mats work great.
- Mixing bowls: A medium bowl for the cheesecake filling and a large one for the cookie dough.
- Electric mixer: A stand mixer or hand mixer makes creaming easier.
- Cookie scoop: For consistent cookie sizes, although a tablespoon works too.
- Freezer-safe tray: Essential for chilling the cheesecake filling.
Variations on Red Velvet Cheesecake Stuffed Cookies
- Nutty Delight: Add chopped pecans or walnuts to the dough for a crunchy texture that complements the sweetness.
- Chocolate Lovers: Incorporate dark chocolate chips to enhance the chocolatey goodness of the cookie.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these enticing cookies accessible to everyone.
- Cheesecake Swirl: Instead of stuffing, swirl the cheesecake filling into the cookie dough for a beautiful marbled effect.
- Minty Fresh: Add a few drops of peppermint extract to the cheesecake filling for a refreshing twist, perfect for the holiday season!
Serving Suggestions for Red Velvet Cheesecake Stuffed Cookies
- Pair these delightful cookies with a tall glass of cold milk for the ultimate classic combo.
- Serve with a dollop of whipped cream and fresh berries for a beautiful presentation.
- Try them alongside a warm cup of coffee or hot chocolate for cozy vibes.
- Dress up the platter with festive sprinkles to make your dessert table extra inviting!
FAQs about Red Velvet Cheesecake Stuffed Cookies
I often hear the same questions about my beloved Red Velvet Cheesecake Stuffed Cookies. Let’s clear up some common queries that might be on your mind.
Can I make the dough in advance?
Absolutely! You can prepare the cookie dough ahead of time and store it in the fridge for up to 24 hours. Just remember to let it come back to room temperature before baking!
What’s the best way to store these cookies?
Once they’re cooled, store your cookies in an airtight container at room temperature for about 3-5 days. If you want to keep them longer, freezing works great too!
Can I use flavored cream cheese for variety?
Definitely! Flavored cream cheese, like strawberry or cookies and cream, can add an exciting twist to your Red Velvet Cheesecake Stuffed Cookies. It’s a fun way to switch things up!
What if I don’t have red food coloring?
If red food coloring isn’t available, you can try beet juice for a natural alternative. The color might be slightly different, but it will still taste amazing!
Can I substitute different types of chocolate chips?
Of course! While white chocolate chips are delicious, feel free to use milk chocolate, dark chocolate, or even caramel chips for a unique flavor in your stuffed cookies. The options are endless!
Final Thoughts
Making Red Velvet Cheesecake Stuffed Cookies isn’t just about satisfying your sweet tooth; it’s an experience filled with joy and creativity. As you whip up these delightful treats, you create not only delicious cookies but also cherished memories with your family and friends. With every bite, the creamy cheesecake filling surprises and delights, making you feel accomplished and proud. These cookies have a special ability to bring smiles to faces and warmth to your home. So, gather your loved ones and enjoy the magic of baking together—you won’t regret it!
Print
Red Velvet Cheesecake Stuffed Cookies: Irresistibly Delicious!
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 43 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Red Velvet Cheesecake Stuffed Cookies that combine the rich flavors of red velvet cake and creamy cheesecake in one indulgent treat.
Ingredients
- 1 cup Butter (barely softened)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Red Food Coloring or Gel
- 1/3 cup Unsweetened Cocoa Powder
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
- 1 3/4 to 2 cups White Chocolate Chips
- (1) 8-ounce pkg. Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions (16 portions) onto a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour, or until firm.
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and red food coloring.
- Fold in flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Fold in white chocolate chips.
- Scoop dough into 16 balls and flatten into discs. Place frozen cheesecake ball in center of each disc. Wrap dough around filling, ensuring it’s fully enclosed. Pinch seams and roll into smooth balls.
- Bake for 10-13 minutes, or until edges are set but centers still look soft. Immediately shape into perfect circles using a round spatula or glass rim.
- Let cookies cool on baking sheet for 5 minutes before moving to wire rack. Optionally drizzle with melted white chocolate or add sprinkles.
Notes
- For a more intense red color, add extra red food coloring or gel.
- Ensure the cream cheese is barely softened to achieve the best texture for the filling.
- Allow the cookies to cool completely for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
