Description
Indulge in these sophisticated Red Velvet Cheesecake Cookies, featuring a vibrant, cocoa-infused red velvet dough that wraps around a decadent, tangy cream cheese center. These hybrid treats offer a perfect harmony of textures, combining a chewy cookie exterior with a smooth, velvety core. Ideal for holiday gatherings or special occasions, this recipe uses a freezing technique to ensure a distinct, creamy center in every bite. Follow these steps for an impressive, professional-level dessert that is sure to stand out on any platter.
Ingredients
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tsp red food coloring
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Instructions
In a bowl, mix cream cheese and 1/4 cup sugar until smooth, then drop 18 small dollops onto parchment paper and freeze for 3 hours.
In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy.
Beat in the egg, vanilla extract, and red food coloring until fully combined.
Whisk together flour, cocoa powder, baking soda, and salt, then gradually add to the wet ingredients.
Scoop 18 portions of dough, flatten each, place a frozen cream cheese dollop in the center, and wrap the dough around it to seal completely.
Place the stuffed balls on a baking sheet and chill for 1 hour.
Preheat oven to 350°F and bake the cookies for 14 minutes until the edges are set.
Notes
Ensure the cream cheese centers are completely frozen before wrapping to prevent leakage. Store leftover cookies in the refrigerator for up to 5 days due to the dairy content in the filling.
- Prep Time: 240
- Cook Time: 14
- Category: Desserts
- Method: Baking
- Cuisine: American