Description
These cookies combine two favorites: red velvet and cheesecake. The rich cocoa-flavored cookie exterior wraps around a tangy cream cheese center, offering a surprise with every bite. Soft, chewy, and utterly decadent, they’re perfect for holidays, gifts, or anytime indulgence.
Ingredients
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Mix cream cheese, sugar, and vanilla until smooth. Portion into small mounds and freeze for 1 hour.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, vanilla, milk, and red food coloring. Mix until combined.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until a dough forms.
- Chill dough for 30 minutes (optional for easier handling).
- Flatten a tablespoon of dough, place frozen filling in center, top with another flattened dough portion, and seal edges completely.
- Place on parchment-lined baking sheet, spaced 2 inches apart.
- Bake at 350°F (175°C) for 10–13 minutes until set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool fully.