Red velvet's crimson color originally came from natural cocoa reactions in the 1800s—modern versions need artificial dye.
Cheesecake Stuffed Red Velvet Cookies
Indulge in these luscious red velvet cookies that surprise you with a rich, velvety cheesecake filling! Made with vibrant cocoa powder and a hint of buttermilk, these treats are baked to perfection for a soft, chewy texture. Perfect for sharing or savoring solo, these cookies are sure to elevate your dessert game!
Prep
60
min
Cook
16
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/2 tbsp (7g) corn starch (7.5 ml)
🥛Dairy & Eggs(4)
- 1/3 cup (100g) cream cheese, softened (79.2 ml)
- 1 large egg (about 55g)
- 1/2 tbsp (7g) heavy cream (7.5 ml)
- 6 tbsp (90g) unsalted butter, cold and cubed (84 g)
🫙Pantry Staples(9)
- 1 1/3 cups (175g) ap flour (166 g)
- 1 tsp (4g) baking powder (5 ml)
- 1/3 cup (80g) brown sugar (66 g)
- 1 1/2 tbsp (10g) cocoa powder (22.5 ml)
- 1 1/2 tbsp (20g) white sugar (22.5 ml)
- 1/4 cup (45g) white sugar (50 g)
- 3/4 tsp (3.5g) vanilla extract (3.75 ml)
- 1 1/2 tsp (7g) vanilla extract (7.5 ml)
- 2/3 cup (100g) white chocolate chips, plus extra for topping (161 ml)optional
🧂Spices & Seasonings(1)
- 1/4 tsp (1.5g) salt (1.25 ml)
📦Other(1)
- 1 1/2 tsp (7g) red food dye (liquid) (7.5 ml)
👨🍳 Instructions
- 1
Combine cream cheese, white sugar, vanilla extract, corn starch, and heavy cream in a bowl until well combined. Scoop into 4 equal portions and freeze for about an hour.
- 2
Cream together the cold cubed butter and sugars. Add in the egg and vanilla extract, then mix well. Add in the red food dye.
- 3
In another bowl, whisk together the all-purpose flour, cocoa powder, corn starch, salt, and baking powder. Add the dry ingredients to the wet ingredients and gently fold until just combined.
- 4
Portion the dough into 4 equal portions and chill in the fridge for at least an hour.
- 5
Once chilled, create a dent in the dough and stuff with the frozen cream cheese filling. Seal the dough together well.
- 6
Bake at 350°F for about 16 minutes.
💡 Pro Tips
- ✓Freeze the cream cheese filling for exactly 60-90 minutes to achieve the ideal firmness - too soft and it will leak during baking, too hard and it won't integrate properly with the cookie texture.timing60-90 minutes
- ✓Use cold cubed butter (35-40°F) when creaming because it creates air pockets that expand during baking, giving the cookies their tender crumb while maintaining structural integrity around the filling.ingredient35-40°F
- ✓Seal the cookie dough edges with 1/4 inch overlap and gently press with fork tines to create mechanical closure - this prevents the cream cheese from bursting through weak seams during thermal expansion.technique1/4 inch overlap
- ✓Bake at exactly 350°F for 16 minutes because this temperature allows the cookie exterior to set before the cream cheese center fully liquefies, preventing structural collapse.timing350°F for 16 minutes
- ✓Chill the assembled cookies for 15 minutes before baking to firm up the butter again - this prevents excessive spreading and maintains the stuffed shape during the initial heat shock.timing15 minutes
Share this recipe
Prep
60
min
Cook
16
min
Serves
4
people
Level
intermediate
Share this recipe
Red velvet's crimson color originally came from natural cocoa reactions in the 1800s—modern versions need artificial dye.
Cheesecake Stuffed Red Velvet Cookies
Indulge in these luscious red velvet cookies that surprise you with a rich, velvety cheesecake filling! Made with vibrant cocoa powder and a hint of buttermilk, these treats are baked to perfection for a soft, chewy texture. Perfect for sharing or savoring solo, these cookies are sure to elevate your dessert game!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/2 tbsp (7g) corn starch (7.5 ml)
🥛Dairy & Eggs(4)
- 1/3 cup (100g) cream cheese, softened (79.2 ml)
- 1 large egg (about 55g)
- 1/2 tbsp (7g) heavy cream (7.5 ml)
- 6 tbsp (90g) unsalted butter, cold and cubed (84 g)
🫙Pantry Staples(9)
- 1 1/3 cups (175g) ap flour (166 g)
- 1 tsp (4g) baking powder (5 ml)
- 1/3 cup (80g) brown sugar (66 g)
- 1 1/2 tbsp (10g) cocoa powder (22.5 ml)
- 1 1/2 tbsp (20g) white sugar (22.5 ml)
- 1/4 cup (45g) white sugar (50 g)
- 3/4 tsp (3.5g) vanilla extract (3.75 ml)
- 1 1/2 tsp (7g) vanilla extract (7.5 ml)
- 2/3 cup (100g) white chocolate chips, plus extra for topping (161 ml)optional
🧂Spices & Seasonings(1)
- 1/4 tsp (1.5g) salt (1.25 ml)
📦Other(1)
- 1 1/2 tsp (7g) red food dye (liquid) (7.5 ml)
👨🍳 Instructions
- 1
Combine cream cheese, white sugar, vanilla extract, corn starch, and heavy cream in a bowl until well combined. Scoop into 4 equal portions and freeze for about an hour.
- 2
Cream together the cold cubed butter and sugars. Add in the egg and vanilla extract, then mix well. Add in the red food dye.
- 3
In another bowl, whisk together the all-purpose flour, cocoa powder, corn starch, salt, and baking powder. Add the dry ingredients to the wet ingredients and gently fold until just combined.
- 4
Portion the dough into 4 equal portions and chill in the fridge for at least an hour.
- 5
Once chilled, create a dent in the dough and stuff with the frozen cream cheese filling. Seal the dough together well.
- 6
Bake at 350°F for about 16 minutes.
💡 Pro Tips
- ✓Freeze the cream cheese filling for exactly 60-90 minutes to achieve the ideal firmness - too soft and it will leak during baking, too hard and it won't integrate properly with the cookie texture.timing60-90 minutes
- ✓Use cold cubed butter (35-40°F) when creaming because it creates air pockets that expand during baking, giving the cookies their tender crumb while maintaining structural integrity around the filling.ingredient35-40°F
- ✓Seal the cookie dough edges with 1/4 inch overlap and gently press with fork tines to create mechanical closure - this prevents the cream cheese from bursting through weak seams during thermal expansion.technique1/4 inch overlap
- ✓Bake at exactly 350°F for 16 minutes because this temperature allows the cookie exterior to set before the cream cheese center fully liquefies, preventing structural collapse.timing350°F for 16 minutes
- ✓Chill the assembled cookies for 15 minutes before baking to firm up the butter again - this prevents excessive spreading and maintains the stuffed shape during the initial heat shock.timing15 minutes