Description
Indulge in these sophisticated Red Velvet Cheesecake Cookies, a decadent fusion of a soft, cocoa-infused red velvet exterior and a tangy, creamy cheesecake center. These visually stunning treats offer a perfect balance of deep chocolate notes and light acidity, making them an ideal choice for holiday gatherings or celebrations. Designed for home bakers, this recipe features a precise chilling technique that ensures the cream cheese filling remains perfectly intact, resulting in a portable, professional-quality dessert that satisfies every cheesecake and chocolate lover alike.
Ingredients
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
Instructions
Beat cream cheese and 1/2 cup sugar until smooth, then spoon into small mounds on parchment and freeze for 1 hour.
In a separate bowl, cream together butter and brown sugar until light and fluffy.
Add the egg, vanilla, and red food coloring to the butter mixture and mix well.
Whisk flour, cocoa powder, baking powder, and salt in a bowl, then gradually stir into the wet ingredients.
Chill the red velvet dough for at least 1 hour.
Flatten a scoop of chilled dough in your palm, place a frozen cream cheese mound in the center, and wrap the dough around it to seal.
Place on a baking sheet and bake at 350°F (180°C) for 14 minutes.
Let the cookies cool on the baking sheet before serving.
Notes
Ensure both the cream cheese filling and the red velvet dough are thoroughly chilled before assembly to prevent the center from leaking during baking. You can store these in the refrigerator for up to 5 days or freeze the raw assembled dough balls for up to one month.
- Prep Time: 240
- Cook Time: 14
- Category: Desserts
- Method: Baking
- Cuisine: American