Cheesecake Stuffed Red Velvet Cookies

Red Velvet Cookie Dough

• 160 g unsalted butter, room temperature
• 180 g light brown sugar
• 50 g granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp red food coloring
• 215 g all-purpose flour
• 10 g cocoa powder
• ¾ tsp baking soda
• 1 tsp salt
• 150 g white chocolate chips or chunks

Cheesecake Filling

• 200 g cream cheese, softened
• 50 g granulated sugar
• 1 tsp vanilla extract

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Cheesecake Filling

1. In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
2. Scoop into small teaspoons (about 12–14 portions) and place on a lined plate.
3. Freeze for at least 30–45 minutes, until firm.

Red Velvet Cookie Dough

4. In a large bowl, whisk butter, brown sugar, and granulated sugar until smooth and glossy.
5. Whisk in the egg, egg yolk, vanilla, and red food coloring until fully combined.
6. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
7. Fold dry ingredients into the wet mixture until just combined.
8. Fold in white chocolate chips.
9. Chill the dough for at least 1 hour (this helps with shaping and prevents spreading).

Assembly & Baking

10. Preheat oven to 170 °C and line baking trays with parchment paper.
11. Scoop cookie dough portions (about 70–75 g each). Flatten slightly in your hand.
12. Place a frozen cheesecake portion in the center and carefully wrap the dough around it, sealing completely.
13. Place cookies on the tray with plenty of space between them.
14. Bake for 12–14 minutes, until edges are set and centers are still soft.
15. Cool on the tray for 10 minutes before transferring to a rack to cool fully.

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