Cheesecake Filled Red Velvet Cookies

Beautiful red cookies filled with scrumptious cheesecake are absolutely like biting into a birthday present!  They bake so nicely with a gorgeous crackle effect that opens up the pretty white powder to a delightful cocoa cookie filled with a bite of heaven!

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Cheesecake Filled Red Velvet Cookies

Course

Dessert

Prep Time

30 minutes

Cook Time

12 minutes

Passive Time

10 minutes

Servings

cookies

Ingredients

Filling

• 1 8oz cream cheese room temp
• 1/3 c sugar
• 2 Tbsp sour cream
• 1 tsp vanilla extract

Cookie Dough

• 1 2/3 cups all purpose flour scooped and leveled
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 stick unsalted butter 4 Tbsp melted
• 1 tsp red food coloring
• 1 Tbsp buttemilk
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup powdered sugar use to roll cookie balls in

Course Dessert Prep Time 30 minutes Cook Time 12 minutes Passive Time 10 minutes Servings cookies Ingredients Filling 1 8oz cream cheese room temp 1/3 c sugar 2 Tbsp sour cream 1 tsp vanilla extract Cookie Dough 1 2/3 cups all purpose flour scooped and leveled 1/4 cup unsweetened cocoa powder 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/2 stick unsalted butter 4 Tbsp melted 1 tsp red food coloring 1 Tbsp buttemilk 1 tsp vanilla extract 2 large eggs 1/2 cup powdered sugar use to roll cookie balls in

Instructions

Filling

1. Make the filling. Line a cookie sheet with parchment paper. Beat the cream cheese, sugar, sour cream and vanilla in a large bowl with electric mixer til smooth.
2. Using a tiny scooper or a teaspoon make little balls or mounds and place on parchment paper. Makes about 30 or so which means you may have extra. Place in freezer and freeze for about 2 hours.

   

Cookie Dough

1. Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl.
2. In a separate bowl whisk together the sugar, butter, buttermilk, food coloring, vanilla and eggs.
3. Fold the flour mixture into the sugar mixture with a rubber scraper until smooth. Cover the bowl with plastic wrap and refrigerate about 30 minutes til chilled.
4. Line baking sheets with parchment paper. Coat your hands with powdered sugar and scoop a teaspoon or so of cookie dough in your hand. Put one of the frozen cheese drops in the middle of dough and place another scoop of dough around the cream cheese and press together. Shape dough to completely enclose the cream cheese and then roll in the powdered sugar. Repeat.

   
5. Place the dough balls on the cookie sheet and bake 2 inches apart at 350 until the cookies are firm around the edges about 10-12 min. Let the cookie cool 10 minutes on the cookie sheet and then transfer to a cooling rack or onto a cool counter.

   

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