These cheesecake stuffed red velvet cookies are a showstopping treat! A thick, chewy, soft red velvet cookie envelopes a sweet cream cheese concoction making every bite a delicious mixture of both chocolate and cream cheese.
If you’re looking for a unique and delicious cookie recipe, these cheesecake stuffed cookies are the answer! They’re an impressive treat and they’re not too tricky to make! You might be surprised that you just have to do a bit of mixing and chilling to make this tasty dessert.
Ingredients & Substitutions:
- If you can’t find cheesecake pudding mix, vanilla pudding mix is a great substitution.
- If you don’t have plain yogurt, sour cream can be used instead.
- You can make this without the food coloring, but the cookies won’t be red. (They’ll still taste great though!)
Tips for the Best Cookies
- If you have trouble with the cookie dough sticking to your hand excessively, spoon the dough into the powdered sugar bowl, sprinkle a little bit of the powdered sugar on top and then make the well for the cream cheese. Do not over-powder the top of the cookie as it will become tough to seal around the cream cheese.
- These cookies are almost fudgy if they are pulled out of the oven slightly before they are done. However, I do not recommend pulling them out more than 2 minutes in advance as they will be too underdone and become extremely mushy and fall apart once they are cooled.
- This cookie dough can be made in advance and frozen. Once you are ready to bake it, remove from the freezer and place onto the counter at room temperature to thaw for at least 1 hour.
How to Make Cheesecake Stuffed Cookies
Frequently Asked Questions
How should I store leftover cookies? Cookies may be stored in an airtight container in the fridge for up to 3 days.
What does red velvet taste like? Traditional red velvet cake has a complex flavor profile that is not too sweet, with a subtle cocoa flavor and a slightly tangy buttermilk undertone. These cookies are like red velvet cake in cookie form, with a twist of cheesecake flavor!
Print
Cheesecake Stuffed Red Velvet Cookies
- Total Time: 3 hours 3 minutes
- Yield: 20 1x
Description
These cheesecake stuffed red velvet cookies are a showstopping treat! A thick, chewy, soft red velvet cookie envelopes a sweet cream cheese concoction making every bite a delicious mixture of both chocolate and cream cheese.
Ingredients
For the filling:
- 8 oz cream cheese, room temperature
- 3.4 oz package cheesecake pudding mix
- ¼ cup sugar
- ¼ teaspoon salt
- 2 tablespoons plain yogurt
- ½ teaspoon vanilla
For the cookies:
- 1 cup granulated sugar
- 5 tablespoons butter, room temp
- 3 tablespoons brown sugar
- 2 eggs
- 3 ½ teaspoons milk
- ½ teaspoon white vinegar
- ½ teaspoon vanilla
- ⅓ cup unsweetened cocoa powder
- 1 ¾ cups flour, spooned & leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon red food coloring
- Powdered sugar for coating
Instructions
To make the filling:
- Add the cream cheese, pudding mix, sugar and salt to the bowl of a stand mixer fitted with a paddle attachment.
- Beat together on medium-high speed for 2 minutes or until fully incorporated.
- Add in the sour cream and vanilla and continue beating together for 30 seconds or until smooth.
- Spoon the cream cheese filling into tablespoon-sized balls onto a parchment-lined plate.
- You should have 20 cream cheese balls. Place the plate into the freezer to chill for 2 hours.
To make the cookies:
- Preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Add the sugar, butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment.
- Beat together on high-speed for 1 minute.
- Next, add in the eggs and beat together for another 30 seconds.
- Add in the milk, white vinegar and vanilla and continue mixing until incorporated.
- Add in the cocoa and mix to combine.
- Add the flour to the mixture and then place baking powder, baking soda and salt on top of the flour so that when they mix, the leaveners do not wind up in a clump in the batter.
- Mix just until smooth and all of the flour is incorporated.
- Add in the red food coloring and mix until all of the cookie batter is red.
To assemble the cookies:
- Remove the plate of cream cheese filling from the freezer.
- Place about 1 cup of powdered sugar into a deep bowl to roll the cookies in.
- Coat one hand with powdered sugar to keep the cookie dough from sticking.
- Spoon out about 3 tablespoons of cookie dough into the palm of your hand and spread the center to create a well. Place a ball of cream cheese into the center then pull the cookie dough up around the sides of the cream cheese and seal to create a ball.
- Roll the cookie dough into the powdered sugar until completely coated.
- Place the cookie dough balls onto the prepared baking sheets leaving at least 3 inches of space around the perimeter of each cookie for spreading.
- Place the cookie sheets into the oven to bake for 18 minutes.
- Once baked, remove from the oven and place onto a cooling rack to cool slightly before serving.
- Prep Time: 45 minutes
- Chill Time: 2 hours
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
