Red Velvet Cheesecake Cookies
These delightful Red Velvet Cheesecake Cookies combine the rich taste of red velvet cake with a creamy cheesecake filling, offering a soft and chewy texture perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract and red food coloring.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth to create the filling.
- Take a small portion of red velvet dough, flatten it in your palm, place a teaspoon of cream cheese filling in the center, and then wrap the dough around the filling to form a ball.
- Place the cookie balls on a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes until the edges are set. Let cool before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer in a freezer-safe container for up to three months.