Oh, where do I even begin with these Red Velvet Cheesecake Stuffed Cookies? They are a total showstopper! I remember the first time I made them; it was for a potluck at work, and the moment I walked in with that plate, friends couldn’t help but gather around, noses sniffing the air like hungry little bears. One bite in and it was like a decadent hug of red velvet cake and creamy cheesecake all wrapped up in a soft cookie. These cookies never last long — as soon as I put them out, they disappear faster than my patience during a Netflix binge!
What I love most about these cookies is that they combine two beloved desserts into one fabulous creation. Imagine biting into a soft, chewy cookie only to find a hidden treasure of rich cheesecake in the center. It’s comfort food at its finest, and they are perfect for any occasion—birthdays, holidays, or simply because it’s Tuesday. Trust me, after making these, you’ll understand why they have a special place in my heart and my kitchen!
What’s in Red Velvet Cheesecake Stuffed Cookies?
Now, let’s talk about what makes these cookies so special. Here’s a breakdown of the ingredients you’ll need:
All-Purpose Flour: This is the backbone of your cookies. I usually go for a brand that’s unbleached for better flavor, but honestly, use your favorite.
Cocoa Powder: A little cocoa enhances that signature red velvet taste. Go for unsweetened; it adds a deeper chocolate flavor without the sugar!
Granulated Sugar: Sweetness is key! You’ll need it for both the cookie dough and the cream cheese filling.
Brown Sugar: Using brown sugar adds moisture and a lovely caramel-like flavor to your cookies.
Baking Soda and Baking Powder: A little chemistry to make these cookies rise to perfection!
Salt: Enhances all the flavors, trust me, you don’t want to skip it!
Buttermilk: This gives the cookies that classic tangy flavor and adds to their tenderness. If you don’t have buttermilk on hand, you can easily make a substitute with milk and vinegar.
Egg: This binds everything together and adds moisture.
Butter: I always use unsalted butter because it gives me control over the salt in my recipes.
Red Food Coloring: The star of the show! Use gel food coloring for a richer hue without adding too much liquid.
Cream Cheese: Ah, the cheesecake filling! Use full-fat cream cheese for the best flavor and texture.
Vanilla Extract: Just a dash for that warm, aromatic touch in your cheesecake filling.
This lineup may seem a bit lengthy, but don’t worry—it all comes together beautifully!
Is Red Velvet Cheesecake Stuffed Cookies Good for You?
So, let’s have a reality check here. While these cookies are a delightful treat, they are definitely on the indulgent side. Here’s the lowdown:
Red Food Coloring: Generally safe to consume in moderation. Just make sure you’re using a reputable brand.
Cream Cheese: Provides calcium and a bit of protein but also comes with saturated fats, so enjoy it occasionally!
Whole Grains: You could consider using half whole grain flour to add some fiber, but be aware that it might alter the texture slightly.
In moderation, these cookies can definitely fit into a balanced diet. Just remember, they’re a treat, not a daily snack!
Ingredients List
Here’s what you’ll need to make about 12-15 big cookies:
– 2 ½ cups of All-Purpose Flour
– ¼ cup of Cocoa Powder
– 1 teaspoon of Baking Soda
– 1 teaspoon of Baking Powder
– ½ teaspoon of Salt
– 1 cup of Granulated Sugar
– ½ cup of Brown Sugar
– 1 cup of Unsalted Butter, softened
– 1 large Egg
– 1 cup of Buttermilk
– 1 tablespoon of Red Food Coloring
– 1 teaspoon of Vanilla Extract
– 8 oz of Cream Cheese, softened
– ½ cup of Powdered Sugar for the filling
How to Make Red Velvet Cheesecake Stuffed Cookies?
Ready to dive into cookie-making glory? Here we go!
1. **Preheat your oven** to 350°F (175°C). Line your baking sheets with parchment paper to keep those cookies from sticking.
2. In a bowl, **whisk together** the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.
3. In a large mixing bowl, **cream together** the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This is where the magic starts.
4. Carefully **add the egg**, buttermilk, red food coloring, and vanilla extract to the sugar mixture. Mix well until combined.
5. Gradually fold the dry ingredients into the wet ingredients until mixed. Do not over-mix; a few lumps are okay!
6. In another bowl, beat the cream cheese until smooth, then mix in the powdered sugar until well combined.
7. Now, here comes the fun part! **Scoop out a tablespoon** of cookie dough, flatten it in your palm, and place about a teaspoon of the cream cheese filling in the center. Wrap the cookie dough around the filling and form it into a ball. Repeat for all.
8. Place the cookie balls on your prepared baking sheet, leaving space between them (they will spread out).
9. **Bake** them in the preheated oven for about 12-15 minutes or until the edges are set and the tops look slightly cracked.
10. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sweet Secrets for Yummy Cookies
– If you want to impress further, sprinkle a bit of sea salt on top of the cookies right after they come out of the oven. Sweet and salty? Yes, please!
– Try different fillings like chocolate ganache or even a fruit jam; unleash your creativity!
– Serve these cookies warm with a scoop of vanilla ice cream on the side. Just picture it: chocolatey, creamy, and cold—heaven!
So there you have it—my favorite Red Velvet Cheesecake Stuffed Cookies recipe. I hope you’ll get as much joy out of making and sharing these goodies as I do. They’re perfect for sharing, or you know, hoarding for yourself. Go ahead and give them a try; I can’t wait to hear how they turn out for you! Happy baking!
