Stuffed Red Velvet Cookies
Vibrant red chocolate cookies are stuffed with a vanilla bean cheesecake filling, chopped semisweet chocolate, and rolled in red sugar. These are the PERFECT cookie for Valentines Day.
Ingredients
- 1 stick butter unsalted, room temperature.
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- ½ tspn vanilla extract
- ½ tspn apple cider vinegar
- ½ tspn powdered red food coloring I used Sugar Art-Red Rose. My favorite!
- ⅓ cup unsweetened cocoa powder
- ½ tspn baking soda
- ½ cup cake flour
- ¾ cup all purpose flour
- ½ tspn salt
- 2 ounces semisweet chocolate bar I used Guittard chocolate
- ½ cup red sanding sugar You can use granulated sugar as a substitute.
Vanilla Bean Cheesecake Filling
- 4 ounces cream cheese full fat, room temperature.
- 3 tbspn powdered sugar
- 1 tspn vanilla bean paste I used McCormick vanilla bean paste.
- tiny sprinkle of salt
Instructions
Vanilla Bean Cheesecake Filling
- Combine all of the ingredients in a small bowl until thoroughly mixed and smooth.
- Place in fridge while preparing the cookie dough.
Red Velvet Cookies
- In a bowl combine butter and both types of sugar until light and fluffy. This will take around 5 minutes on medium high speed of your mixer.
- Add vanilla extract, apple cider vinegar, and egg to the bowl. Continue to mix on medium high speed until all of the ingredients are mixed together. This will take one to two minutes. The mixture should look smooth and creamy.
- Add the powdered food coloring and mix thoroughly. Scrape down the sides of the bowl as needed to distribute the color in the dough.
- Sift the dry ingredients, flour, cake flour, cocoa powder, baking soda, and salt over the top of the wet ingredients. With the mixer on low, slowly combine the dry ingredients to form a soft dough.
- Add the chopped chocolate and mix to distribute evenly into the dough. Do not overmix.
Stuffed Cookie Assembly
- Prepare a baking sheet with parchment paper or silpat. Remove vanilla bean cheesecake filling from fridge and prepare red sanding sugar in a bowl.
- Using a 4 ounce scoop, scoop out a full portion of cookie dough.
- Create a well in the center using the back of a spoon or your thumb.
- Fill the crater with a heaping tablespoon of vanilla bean cheesecake filling.
- Pinch the dough closed over the top of the filling to seal it in.
- Release cookie dough into the bowl of sanding sugar and rotate to coat all sides with sugar.
- Place cookie dough on baking sheet and repeat with remaining cookie dough.
- Refrigerate overnight.
- Bake cookies at 375*F for 16 minutes. The edges will be dry and the tops will be slightly cracked.
- Allow to cool on the baking sheet for 15-20 minutes.
- Enjoy!
Notes
If you love red velvet cake, you need to make these cookies. The soft fluffy interior dotted with melted chocolate and soft red velvet cookie dough has a creamy and tangy cheesecake filling and a crisp sugary outside for an amazing dessert.
This recipe can easily be doubled for larger crowds.
These cookies are best enjoyed day of. They can be stored in a tightly fitted container in the fridge for a week.