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EmuEats

Red Velvet Cheesecake Stuffed Cookies

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Ingredients

Cookie Dough

  • 1/2 cup (113g) unsalted butter, melted

  • 1/4 cup + 1 tbsp (60g) granulated sugar

  • 1/2 cup (100g) packed brown sugar

  • 1 tsp vanilla extract

  • 1 large egg

  • 10 drops red gel food coloring*

  • 1/4 tsp salt

  • 1 1/3 cups (180g) all-purpose flour

  • 2 tbsp (10g) cocoa powder

  • 1/2 tsp baking soda

  • 1/2 cup (85g) white chocolate chips

​

Cheesecake Filling

  • 4 oz (113g) cream cheese, room temp

  • 1/4 cup confectioner's sugar

  • 1/2 tsp vanilla extract

  • pinch of salt

Instructions
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Begin with the cheesecake filling. Beat the room-temperature cream cheese, sugar, vanilla, and salt together until smooth and creamy. Divide into 6 equal portions (about 1 tablespoon each) and freeze for 30–60 minutes, or until firm.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until thickened and the color of a light caramel.
  4. Whisk in the vanilla extract and egg until fully combined.
  5. Add the food gel and mix.
  6. Add in the salt, cocoa powder, flour, and baking soda, mixing just until no dry streaks remain.
  7. Fold in the white chocolate chips.
  8. Make 6 even balls of dough and stuff each with the cheesecake filling.
  9. Bake for 16-22 minutes. They will look a bit undercooked or puffy when done, but they will settle as they rest.
  10. Let cool fully for about 10 minutes before serving.
Nutrition

Per cookie (makes 6): 498 Calories | 60g Carbohydrates | 6g Protein | 25.8g Fat | 38.5g Sugar | 1.6g Fiber

Baker's Notes

  • Food coloring is optional, but makes the color more vibrant after baking

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