Description
These Red Velvet Cheesecake Cookies combine rich, chewy red velvet cookie dough with a creamy cheesecake filling for the ultimate indulgent treat. They’re easy to make, striking to look at, and absolutely unforgettable.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg, egg yolk, vanilla extract, and red food coloring. Mix until combined.
- Gradually add dry ingredients to the wet mixture, mixing just until a soft dough forms.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Chill filling for 10–15 minutes.
- Scoop cookie dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Wrap dough around and seal to form a ball.
- Place cookie dough balls on baking sheet and bake for 11–13 minutes, until edges are set and tops slightly cracked.
- Let cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.
Notes
- Chill the cheesecake filling for easier shaping.
- Underbake slightly for gooey, soft centers.
- Use gloves when handling red food coloring to avoid staining.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg