Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugars until light and fluffy.
- Add the eggs, food coloring, and vanilla, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Take a scoop of the red velvet dough, flatten it, and place a dollop of the cheesecake filling in the center.
- Wrap the dough around the cheesecake filling and roll it into a ball.
- Place the cookies onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Let cool before serving.
Notes
- For extra flavor, add chocolate chips to the cookie dough.
- Store any leftovers in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cheesecake Stuffed Red Velvet Cookies