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Growing up in Chicago, my kitchen was always a whirlwind of aromas and laughter, especially when my babcia was around. She had a knack for turning the simplest ingredients into something magical, and her apple cake was legendary. Now, as a mother of two, I find myself drawn to those same comforting flavors, but with a twist. Enter my Red Velvet Cheesecake Cookies. These delightful little treats are a fusion of classic American red velvet and the creamy richness of cheesecake, a nod to my Polish roots with a modern flair. Imagine biting into a cookie that’s both velvety and creamy, with a hint of cocoa and a tangy cheesecake center. It’s like a hug from my kitchen to yours.

Why You’ll Love This Recipe

These Red Velvet Cheesecake Cookies are the epitome of indulgence. They’re soft, chewy, and have a surprise cheesecake filling that will make your taste buds dance. Perfect for holiday gatherings or just a cozy night in, these cookies are a hit with both kids and adults. Not only are they visually stunning with their deep red hue, but they’re also incredibly easy to make. Plus, they’re a fun twist on the traditional red velvet cake, offering a handheld version that’s just as delicious.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and red food coloring.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop tablespoons of the cookie dough and flatten slightly. Place a teaspoon of the cream cheese mixture in the center, then fold the dough over to encase the filling. Roll gently into a ball.
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are set and the tops are slightly cracked. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What Makes This Recipe Special

Quick and easy to prepare
Packed with flavor and nutrition
Perfect for any occasion
Customizable to your taste preferences
Budget-friendly ingredients

Expert Tips for Success

For the best results, make sure your butter and cream cheese are at room temperature. This will ensure a smooth, creamy filling and a perfectly mixed dough. Don’t overmix the dough once you add the dry ingredients, as this can lead to tough cookies. If your dough is too sticky, chill it in the refrigerator for about 30 minutes before forming the cookies. This will make it easier to handle and shape around the cream cheese filling.

Amazon Affiliate Cooking Tools

When I make these Red Velvet Cheesecake Cookies, a few simple tools always make prep faster and cleaner. My go-to tool is the Silicone Utensils Set, perfect for mixing and scraping every last bit of dough. For chopping and slicing, the MOSFiATA 8″ Professional Chef’s Knife is a dream. And when it comes to keeping my knife in top shape, the Electric Knife Sharpener ensures every cut is precise.

Variations and Substitutions

If you’re looking to switch things up, try adding white chocolate chips to the dough for an extra layer of sweetness. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. You can also experiment with different food colorings for a unique twist on the classic red velvet look.

Serving Suggestions

These cookies are perfect on their own, but if you’re looking to elevate your dessert spread, serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce. A glass of cold milk or a cup of hot coffee makes the perfect pairing, enhancing the flavors of the cookies.

FAQs

Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Just make sure to wrap it tightly in plastic wrap.

How do I store these cookies? Store the cookies in an airtight container in the refrigerator for up to a week. You can also freeze them for up to three months.

Can I use natural food coloring? Yes, natural food coloring can be used, but the color may be less vibrant than synthetic options.

Final Thoughts

These Red Velvet Cheesecake Cookies are a delightful treat that combines the best of both worlds: the classic red velvet flavor and the creamy goodness of cheesecake. I hope you enjoy making and sharing these cookies as much as I do. They’re a hit in my home, and I’m sure they’ll be a favorite in yours too. Don’t forget to share your baking adventures with me!

👉 I hope you loved making these Red Velvet Cheesecake Cookies—they’re like a sweet embrace from my kitchen to yours. If you’re in the mood for more sweet treats, check out my Chocolate Chip Banana Bread, Lemon Blueberry Muffins, or Classic Sugar Cookies. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!