Red Velvet Cheesecake Filled Cookies

These red velvet cheesecake stuffed cookies are everything a holiday treat should be rich cocoa flavor bright red color and a creamy cheesecake center that absolutely wows at the very first bite You get the best of both worlds festive cookie on the outside tangy sweetness on the inside plus melty white chocolate chips all throughout I have baked these for Christmas cookie swaps and birthdays and they have disappeared within minutes

The first time I made these was for my niece’s winter birthday and she could not believe there was real cheesecake hiding inside Now I am always in charge of bringing them to every family holiday

Ingredients

• Butter: brings rich flavor and chewy texture use high quality European style if possible
• Brown sugar and regular sugar: together for soft centers with a hint of caramel flavor choose fresh soft brown sugar
• Eggs: bind everything for structure use large eggs at room temp for fluffiest dough
• Vanilla extract: lifts flavors look for pure extract or vanilla bean paste
• Red food coloring: gives that classic red velvet color gel offers the boldest shade
• Unsweetened cocoa powder: for deep chocolatey notes use Dutch process for smoothest color
• Flour: creates structure sift for lighter texture choose unbleached all purpose
• Baking soda and cornstarch: help cookies rise and stay soft
• Salt: balances sweetness use kosher or sea salt for cleanest taste
• White chocolate chips: for sweetness and melty bits buy real cocoa butter based chips
• Cream cheese: for the filling tangy and rich room temperature for easy blending
• Powdered sugar: sweetens the cheesecake go for a fresh lump free brand

Step-by-Step Instructions

Make the Cheesecake Filling:

In a medium bowl beat cream cheese powdered sugar and vanilla extract until smooth and fluffy Scoop out sixteen small mounds drop them onto a parchment paper lined baking sheet and freeze until solid about 45 minutes to 1 hour Freezing is key so the filling stays creamy during baking

Prepare the Cookie Dough:

Cream butter brown sugar and regular sugar together until extra light and creamy This may take several minutes for best texture Next beat in eggs one at a time blending each fully Add vanilla extract and red food coloring beating until vibrant and fully incorporated

Combine Dry Ingredients:

In a separate bowl sift flour cocoa powder cornstarch baking soda and salt together This distributes the leavening and cocoa evenly Gradually stir the flour mixture into the wet ingredients until just combined Overmixing will make cookies tough Fold in most of the white chocolate chips saving some for topping if desired

Shape the Cookies:

Scoop out sixteen equal pieces of cookie dough Flatten each piece into a disc with your hands Place a frozen cheesecake mound in the center of each Flatten dough around the filling pinching seams to seal and roll gently into a ball

Bake:

Place cookies on parchment lined baking sheets six at a time Bake at 350 degrees for 10 to 13 minutes until edges are set but centers are still soft When hot gently use a spatula or glass rim to swirl each cookie into a perfect circle

Cool and Finish:

Let cookies rest five minutes on the baking sheet Then transfer to a wire rack to cool completely For extra flair drizzle with melted white chocolate or top with festive sprinkles

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My favorite part is folding the just sliced cookie and seeing that swirl of cream cheese It always reminds me of when my mom would tuck a secret surprise into weekend treats My sister still talks about my first batch as the best cookies she ever ate

Storage Tips

These cookies keep well at room temperature in an airtight container for three days For longer storage layer between sheets of parchment and freeze for up to three months To refresh thaw at room temp and briefly warm in the oven for that fresh baked magic

Ingredient Substitutions

No white chocolate chips Try semisweet or dark chocolate chips for a richer flavor If you want to skip red food coloring use beet powder for a natural red hue Dairy free Try vegan cream cheese and plant based butter but blend carefully since textures vary

Serving Suggestions

Serve these cookies as a Christmas dessert centerpiece Add them to a cookie exchange platter or pack into festive tins for gifting They also make a gorgeous treat with afternoon tea or as an unexpected finish to a fancy dinner

Red Velvet Cookie Traditions

Red velvet cakes have been loved in American baking since the early 1900s and in cookie form they are eye catching and nostalgic The color is said to stand for celebration and love making these cookies perfect for occasions where making people happy is your goal

Frequently Asked Questions

→ How do I prevent the cheesecake filling from leaking?

Ensure the cheesecake mixture is well-chilled and firmly enclosed with dough, pinching seams to prevent leaks during baking.

→ Can I use gel or liquid food coloring?

Both work, but gel coloring provides a more vibrant red without thinning the dough. Adjust as needed for desired color.

→ How should these be stored after baking?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer center and longer shelf life.

→ Are there tips for making cookies thinner or thicker?

For thinner cookies, use less flour or flatten before baking. For thicker, use more flour and roll into tight balls.

→ What’s the best way to add decoration?

Drizzle with melted white chocolate or add festive sprinkles while the cookies are slightly warm for extra holiday flair.

→ Can I make the dough or filling ahead?

Yes, both dough and cheesecake filling can be prepped and refrigerated a day in advance for easy assembly.