Delicious red velvet cookies filled with a creamy cheesecake center, perfect for any occasion.
Author:Jessica
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:12 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 1/2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tablespoon vanilla extract
1 tablespoon red food coloring
1/2 cup cream cheese, softened
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and prepare a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, and sea salt. Set aside.
In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Incorporate the egg, vanilla extract, and red food coloring, mixing thoroughly.
Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.
In another bowl, whip together the cream cheese, confectioners’ sugar, and vanilla extract until creamy and smooth.
Take a tablespoon of the cookie dough, flatten it, place a teaspoon of cream cheese filling in the center, and wrap the dough around the filling to create a ball.
Arrange the cookie balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes until edges are firm but centers remain slightly soft.
Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra sweetness, fold in 1/2 cup of white chocolate chips into the dough.
Sprinkle red and white sprinkles on top before baking for a festive touch.