Red Velvet Cheesecake Cookies
Red Velvet Cheesecake Cookies are a delightful treat that captures the essence of a festive dessert all year round, featuring a soft, moist cookie filled with a rich, creamy cheesecake center.
Ingredients
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy and light in color, about 3-5 minutes.
- Add in the egg, vanilla extract, and red food coloring. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, beat the softened cream cheese until smooth. Add in the powdered sugar, mixing until there are no lumps.
- Using a cookie scoop or two spoons, drop balls of cookie dough onto the prepared baking sheet, leaving adequate space between each cookie.
- Create an indent in the center of each cookie dough ball. Place about a teaspoon of the cream cheese filling into this space.
- Cover the cream cheese filling with a small amount of additional cookie dough, sealing it in.
- Bake the cookies for 10-12 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
You can refrigerate or freeze the cookie dough ahead of time for later baking. Store cookies in an airtight container for up to 5 days.