Why Make This Recipe
Red Velvet Cheesecake Cookies are a delightful fusion of two beloved treats. They combine the soft, rich flavor of red velvet cookies with a creamy cheesecake filling. These cookies are perfect for any occasion, whether it’s a holiday gathering, a birthday party, or just a cozy day at home. Their striking red color and creamy center make them visually appealing and irresistible. Plus, they’re fun to make and share with friends and family!
How to Make Red Velvet Cheesecake Cookies
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, melted
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the 2 cups of flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- In a large bowl, beat 1 cup of softened butter, 1 cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.
- Add 1 large egg, 1 tablespoon of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In another bowl, beat 8 oz of cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in ½ cup of melted white chocolate.
- Scoop tablespoon-sized portions of red velvet dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Enclose the filling and roll into a ball. Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve Red Velvet Cheesecake Cookies
These cookies are delicious on their own but can be served on a platter for special occasions. Pair them with a glass of milk or a cup of coffee for a sweet treat. You can also dust them with additional powdered sugar to make them look even more appealing.
How to Store Red Velvet Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Red Velvet Cheesecake Cookies
- Use Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for the best mixing.
- Don’t Overmix: Mix the dough until just combined to keep the cookies soft.
- Chill the Dough: If the dough is too soft to handle, chill it in the fridge for 30 minutes before shaping.
Variation
You can switch things up by adding chopped nuts or using dark chocolate chips instead of white chocolate for a richer flavor. Another fun variation is to add a hint of peppermint extract for a festive twist!
FAQs
Q: Can I make these cookies without food coloring?
A: Yes, you can skip the food coloring, but the cookies will not have the classic red velvet appearance.
Q: Can I use a different type of chocolate for the filling?
A: Absolutely! You can use milk chocolate or dark chocolate instead of white chocolate for the cheesecake filling.
Q: How can I tell when the cookies are done baking?
A: The cookies are done when the edges are set but the centers might look a little soft. They will continue to firm up as they cool.
Red Velvet Cheesecake Cookies
A delightful fusion of red velvet cookies and creamy cheesecake filling, perfect for any occasion.
- Total Time: 42 minutes
- Yield: 24 servings 1x
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and white vinegar to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the melted white chocolate.
- Scoop tablespoon-sized portions of red velvet dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Enclose the filling and roll into a ball. Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg