Description
Bite Into Pure Bliss
Ingredients
Scale
- 1 cup butter, barely softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring (gel recommended)
- 1/3 cup unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1 teaspoon salt (or 1/2 teaspoon if using salted butter)
- 1 3/4 to 2 cups white chocolate chips
- 8 ounces (1 package) cream cheese, barely softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Prepare the Creamy Cheesecake Filling: In a medium bowl, combine the softened full-fat cream cheese, powdered sugar, and vanilla extract.
- Beat Filling Until Smooth: Using an electric hand mixer or a stand mixer, beat the ingredients together on medium speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl periodically. Do not overmix.
- Chill the Filling: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, but ideally 2-3 hours, or even overnight, until firm.
- Combine Dry Cookie Ingredients: While your cheesecake filling is chilling, in a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cornstarch, and salt. Set this bowl aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened unsalted butter, brown sugar, and granulated sugar on medium-high speed for a good 3-5 minutes, until it becomes light, fluffy, and noticeably pale in color.
- Add Eggs and Vanilla: Reduce the mixer speed to medium-low and add the eggs and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed. Avoid overmixing once the eggs are added.
- Add Red Food Coloring: Add the red food coloring (gel recommended) to the wet ingredients. Beat on medium speed until the color is vibrant and evenly distributed throughout the butter mixture.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have almost disappeared. Do not overmix the cookie dough.
- Chill the Cookie Dough: The dough should be soft, slightly sticky, and vibrantly red. Cover the bowl with plastic wrap and refrigerate the red velvet cookie dough for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop and Freeze Cheesecake Filling Balls: Retrieve the chilled cheesecake filling. Using a small cookie scoop (about 1 tablespoon in size), scoop out rounded portions of the cheesecake filling. Place these scoops onto a plate lined with parchment paper. Return the plate of scooped filling to the freezer for about 10-15 minutes to make them firmer.
- Portion and Flatten Cookie Dough: Using a medium-sized cookie scoop (about 2 tablespoons in size), scoop out portions of the red velvet cookie dough. Gently flatten each scoop of dough into a disc in the palm of your hand, aiming for about 2-2.5 inches in diameter.
- Stuff the Cookies: Take one of the firm, frozen cheesecake filling balls and place it directly in the center of a flattened cookie dough disc. Carefully wrap the cookie dough around the cheesecake filling, sealing the edges completely. Roll the stuffed dough gently between your palms to form a smooth, uniform ball, ensuring the cheesecake filling is fully encased.
- Arrange on Baking Sheets: Place the assembled cookie dough balls onto the prepared baking sheets, leaving at least 2 inches of space between them to allow for spreading.
- Bake the Cookies: Transfer the baking sheets to your preheated oven. Bake the Cheesecake Stuffed Red Velvet Cookies for 12-15 minutes.
- Check for Doneness: The cookies are done when the edges are set and lightly golden, and the centers still look slightly soft and puffy. Avoid overbaking, as this can lead to dry cookies and a rubbery filling.
- Initial Cooling on Baking Sheets: Once baked, remove the baking sheets from the oven. Allow the cookies to cool on the baking sheets for about 5-10 minutes, as they are very delicate when hot.
- Cool Completely on Wire Rack: After the initial cooling period, carefully transfer the cookies to a wire rack to cool completely. The cheesecake filling needs time to firm up a bit as it cools.
- Garnish (Optional): For an optional finish, once the cookies are completely cool, dust them generously with powdered sugar just before serving. You could also drizzle them with melted white chocolate for an extra layer of indulgence.
- Storage and Serving: These cookies are best enjoyed fresh, ideally within 2-3 days. Store them in an airtight container at room temperature if consuming within a day, or in the refrigerator for longer freshness. If refrigerating, let them come to room temperature or warm them slightly in the microwave for a few seconds before serving to get that delightfully gooey cheesecake center again.
Notes
- Use gel food coloring for better results.
- Chilling the dough is essential for texture.
- Do not skip the initial cooling on baking sheets.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg