Cheesecake Stuffed Red Velvet Cookies

Course: cookie, Dessert

Cuisine: American

Prep Time: 45

Cook Time: 18

Chill Time: 2

Total Time: 3 3

Servings: cookies

Calories: 213kcal

Author: Becky Hardin - Easy Dessert Recipes

Make an impressive dessert with this recipe for Cheesecake Stuffed Red Velvet Cookies. They’re delicious, full of flavor, and will melt in your mouth with each bite.

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Equipment

Kitchen Scale (optional)
Stand Mixer
2 Baking Sheet

Ingredients

For the Filling

8 ounces cream cheese 227 grams, room temperature (1 brick)
3.4 ounces cheesecake pudding mix 96 grams (1 box)
¼ cup granulated sugar 50 grams
¼ teaspoon kosher salt
2 tablespoons plain yogurt 28 grams
½ teaspoon pure vanilla extract 2 grams

For the Cookies

1 cup granulated sugar 100 grams
5 tablespoons unsalted butter 71 grams, room temperature
3 tablespoons brown sugar 40 grams
2 large eggs 100 grams
3½ teaspoons milk 17 grams
½ teaspoon white vinegar 2 grams
½ teaspoon pure vanilla extract 2 grams
⅓ cup unsweetened cocoa powder 28 grams
1¾ cups all-purpose flour 210 grams
½ teaspoon baking powder 2 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
1 teaspoon red food coloring 5 grams
1 cup powdered sugar 113 grams, for coating

Instructions

For the Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, pudding mix, granulated sugar, and salt together on medium-high speed until fully incorporated, about 2 minutes. Add in the sour cream and vanilla and continue beating together until smooth, about 30 seconds.
8 ounces cream cheese, 3.4 ounces cheesecake pudding mix, ¼ cup granulated sugar, ¼ teaspoon kosher salt, 2 tablespoons plain yogurt, ½ teaspoon pure vanilla extract
Spoon the cream cheese filling into 1-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.

For the Cookies

Once the cream cheese filling has chilled, make the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and brown sugar together on high-speed for 1 minute. Add in the eggs and beat together for another 30 seconds. Add in the milk, white vinegar, and vanilla extract and continue mixing until incorporated.
1 cup granulated sugar, 5 tablespoons unsalted butter, 3 tablespoons brown sugar, 2 large eggs, 3½ teaspoons milk, ½ teaspoon white vinegar, ½ teaspoon pure vanilla extract
Add in the cocoa powder 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. Lastly, add in the red food coloring and mix until all of the cookie batter is red.
⅓ cup unsweetened cocoa powder, 1¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon red food coloring
Before assembling the cookies, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
To assemble the cookies, remove the plate of cream cheese filling from the freezer. Place about 1 cup of powdered sugar into a bowl that is deep enough 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.
1 cup powdered sugar
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.

Notes

Try vanilla pudding mix instead of cheesecake pudding mix in the cheesecake filling.
Instead of yogurt, the same amount of sour cream can be used.
If you are having issues 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 very difficult 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 will 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, simply remove it from the freezer and place it onto the counter at room temperature to thaw for at least 1 hour.

Storage: Store cheesecake stuffed red velvet cookies in an airtight container in the refrigerator for up to 3 days.

Nutrition