Red Velvet Cheesecake Cookies
These cookies are a delightful twist on traditional red velvet desserts, perfect for special occasions or even an everyday sweet treat.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Cooling Rack
- Spoon or small cookie scoop
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons red food coloring
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Step 1: Prepare the Cheesecake Filling
- In a medium bowl, add the softened cream cheese, granulated sugar, and vanilla extract.
- Beat with a hand mixer or stand mixer until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Pro Tip: Make sure your cream cheese is at room temperature; cold cream cheese can create lumps in your filling.
Step 2: Make the Cookie Dough
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the red food coloring and gently fold it in until the dough is evenly colored.
- Pro Tip: Don’t overmix once you add the dry ingredients; overmixing can make the cookies tough instead of soft and chewy.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your hand.
- Place about 1 teaspoon of cheesecake filling in the center of the dough.
- Take another portion of cookie dough, flatten it, and place it over the filling, sealing the edges around the cheesecake.
- Place the assembled cookies onto the prepared baking sheet, leaving space between them.
- Pro Tip: If the edges of the cookie aren’t sealed properly, the cheesecake can leak out during baking, so pinch the dough gently but firmly.
Step 4: Bake the Cookies
- Bake in the preheated oven for 12–15 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Pro Tip: Don’t overbake—these cookies are meant to be soft and slightly gooey in the center.
Step 5: Serve and Enjoy
- Once cooled, enjoy the cookies as is, or store them in an airtight container at room temperature for up to 3 days.
- These cookies also freeze beautifully—just wrap them individually for a quick treat anytime.
Notes
Nutritional Value (Per Cookie)
- Calories: ~220 kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 130mg
- Fiber: 1g
- Sugar: 17g
- Calcium: 30mg