Description
These luscious red velvet cookies feature a rich, cocoa-infused dough with a vibrant red hue and a delightful surprise creamy cheesecake filling inside. Perfectly soft and chewy with a slight tang from buttermilk and the smooth cream cheese center, these cookies are ideal for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon buttermilk (or milk)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make cream cheese filling: In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, then set aside to use as the filling.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, which adds air for a tender texture.
- Add wet ingredients: Beat in the egg, vanilla extract, red food coloring, and buttermilk until the mixture is well combined and vibrant red in color.
- Combine dry and wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a cohesive cookie dough forms without overmixing.
- Form filled cookie balls: Roll the dough into approximately 1 tablespoon-sized balls. Flatten each slightly, add a small dollop of cream cheese filling in the center, then cover and seal the filling with additional dough, shaping into balls again to encase the cheesecake.
- Bake the cookies: Place the filled cookie balls on the prepared baking sheet spaced apart, and bake for 10-12 minutes until the edges are set but the centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving to prevent breaking and maintain shape.
Notes
- Use full-fat cream cheese for the creamiest filling and best flavor.
- Be careful not to overbake to keep the cookies soft and chewy with gooey centers.
- Red food coloring intensity can be adjusted to preference; gel food coloring works well for a vibrant color without altering dough consistency.
- Chill the dough for 15 minutes if it’s too soft to handle easily.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
