Description
These Cheesecake Stuffed Red Velvet Cookies are the ultimate dessert fusion—rich, velvety red cocoa cookies wrapped around a smooth, tangy cheesecake center. Each bite delivers a soft, chewy texture with a surprise creamy filling that melts in your mouth. Perfect for holidays, gifting, or simply indulging yourself, this easy-to-follow recipe creates cookies that look bakery-worthy but are surprisingly simple to make at home. Whether you’re impressing guests or treating yourself, this cookie is guaranteed to become a new favorite.
Ingredients
Red Velvet Cookie Dough
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar (packed)
2 large eggs
1 ½ teaspoons vanilla extract
1 tablespoon red gel food coloring
Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
Instructions
Make the cheesecake filling and freeze it.
Prepare red velvet cookie dough.
Encase frozen filling in dough.
Chill stuffed cookies.
Bake at 350°F (175°C) for 12–14 minutes.
Cool and serve.
Notes
Chill the filling and dough: Freezing the cream cheese filling and chilling the assembled cookies before baking ensures the centers stay creamy and the cookies hold their shape.
Use gel food coloring: For that signature deep red hue, gel coloring is more concentrated and doesn’t affect dough consistency like liquid versions.
Don’t overbake: Cookies should look slightly underdone in the center when you remove them from the oven. They’ll continue to firm up as they cool.
- Prep Time: 25 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~235 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45 mg