Cheesecake Stuffed Red Velvet Cookies 🍪🎂

These soft and chewy red velvet cookies are stuffed with a creamy cheesecake filling, making them a perfect blend of two delicious desserts in one! Enjoy the rich flavor of red velvet paired with the tangy sweetness of cheesecake.

• Ingredients:

Cheesecake Filling:

3/4 cup full-fat cream cheese (room temperature) 🧀

2 tbsp white sugar 🍬

1/2 tsp vanilla extract 🌿

Red Velvet Cookies:

3/4 cup salted butter (room temperature) 🧈

1 cup brown sugar 🍫

1/2 cup white sugar 🍚

1 large egg + 1 egg yolk 🥚

1 tbsp buttermilk (or 1 tbsp milk + 1/4 tsp white vinegar) 🥛

2 tsp vanilla extract 🌿

1 tbsp red food coloring (adjust based on brand) 🎨

2 cups all-purpose flour (spooned and leveled) 🌾

1/4 cup unsweetened cocoa powder 🍫

1/2 tsp baking powder 🧁

1/2 tsp baking soda 🍶

1/4 tsp salt 🧂

1/4 cup white sugar (for rolling the dough) 🍚

• Instructions:

Cheesecake Filling:

1️⃣ Line a small baking sheet with parchment paper.

2️⃣ In a bowl, combine the cream cheese, vanilla, and sugar. Mix with an electric mixer on medium speed until smooth and creamy.

3️⃣ Scoop out 18 portions (about 1.5 tsp each) of the cheesecake mixture and place them on the prepared sheet. Freeze until solid (about 30 minutes).

Red Velvet Cookies:

1️⃣ Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2️⃣ In a large bowl, cream together the butter, brown sugar, and white sugar for about 4 minutes until light and fluffy.

3️⃣ Add the egg, egg yolk, vanilla extract, buttermilk, and red food coloring. Mix until smooth.

4️⃣ In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

5️⃣ Gradually add the dry ingredients into the wet mixture and mix until just combined.

Assembling the Cookies:

1️⃣ Scoop 3 tbsp of dough, roll into a ball, then flatten it. Place a frozen cheesecake ball in the center and cover with dough, rolling it back into a ball.

2️⃣ Roll each dough ball in white sugar and place them 2 inches apart on the baking sheet.

3️⃣ Bake for 13 minutes or until the bottoms are golden brown. The cookies will be puffy at first but will deflate as they cool.

4️⃣ Let the cookies cool completely on the baking sheet before moving.

Tips:

Freezing the cheesecake filling ensures it doesn't melt into the cookies during baking.

For a perfect red velvet color, make sure to adjust the amount of food coloring to your preference.

Enjoy these indulgent cookies filled with creamy cheesecake goodness! 🎉🍪