Red Velvet Cheesecake Stuffed Cookies (Print-Friendly Version)
Velvety soft cookies hide a creamy cheesecake center dusted with white chocolate for a sweet, festive bite.
# What You’ll Need to Make This:
→ Red Velvet Cookie Dough
01 -
225 g butter, barely softened
02 -
200 g brown sugar
03 -
100 g granulated sugar
04 -
2 large eggs
05 -
10 ml vanilla extract
06 -
10 ml red food coloring or gel
07 -
35 g unsweetened cocoa powder
08 -
375 g all-purpose wheat flour
09 -
5 g baking soda
10 -
2 g cornstarch
11 -
5 g fine salt (reduce to 2.5 g if using salted butter)
12 -
315–350 g white chocolate chips
→ Cheesecake Filling
13 -
225 g cream cheese, barely softened
14 -
120 g powdered sugar
15 -
5 ml vanilla extract or vanilla bean paste
# How to Prepare:
01 -
In a medium bowl, combine cream cheese, powdered sugar, and vanilla until silky and smooth. Portion into 16 small mounds onto a parchment-lined sheet, then freeze for 45–60 minutes until firm.
02 -
Set oven to 175°C and line two baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until pale and fluffy. Add eggs individually, beating well after each. Incorporate vanilla and red food coloring.
03 -
Incorporate flour, cocoa powder, cornstarch, baking soda, and salt. Add to the wet mixture gradually, mixing on low speed until just combined. Gently fold in white chocolate chips.
04 -
Divide dough into 16 portions and flatten each into a disc. Place a frozen cheesecake filling mound in the center of each, wrap dough fully around, seal, and roll gently to smooth.
05 -
Arrange dough balls on prepared trays and bake for 10–13 minutes until edges set but centers remain soft. Immediately use a round spatula or glass to gently shape cookies into perfect circles.
06 -
Let cool on the trays for 5 minutes before transferring to a wire rack. Optionally drizzle with melted white chocolate or top with festive sprinkles.
# Extra Tips:
01 -
For a thinner texture, flatten dough or use only 345 g flour. If you prefer thicker cookies, shape larger balls using all 375 g flour.
02 -
Reserve 1 cup of white chocolate chips to melt and drizzle over cookies after baking for added decoration.