Red Velvet Cheesecake Stuffed Cookies Tips, FAQ & printable recipe

Tips for success

For the most dramatic molten center, serve the cookies within 15 minutes of baking. If you want to prepare them ahead, you can freeze the unbaked stuffed cookie balls and bake them directly from frozen, adding 2-3 minutes to the baking time. This makes them perfect for entertaining.

When pressing the extra white chocolate chips on top, do it while the cookies are still warm so they stick. If the cookies cool completely, the chips will fall off. You can also drizzle the cooled cookies with a simple vanilla glaze for extra sweetness.

Variations

• Chocolate Lover's: Replace 2 tablespoons of the flour with an equal amount of cocoa powder for a deeper chocolate flavor. Use dark chocolate chips instead of white chocolate chips for a intense cocoa experience.
• Citrus Twist: Add 1 teaspoon of orange zest to the dough and use orange extract instead of vanilla. The bright citrus flavor pairs beautifully with the tangy cream cheese center.
• Nutty Crunch: Fold 1/2 cup of toasted pecans or walnuts into the dough along with the white chocolate chips. The nuts add a crunchy texture that contrasts with the soft cookie and creamy center.
• Double Cheesecake: Use a mixture of cream cheese and mascarpone for the filling, and add 1 tablespoon of lemon juice to the cream cheese for extra tang. The mascarpone makes the center even richer and silkier.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or reheat gently before serving.

Freezer

Freeze unbaked stuffed cookie balls for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

Reheat baked cookies in a 300°F (150°C) oven for 5 minutes or microwave for 15 seconds until warm and gooey.

Store any leftover cookies in an airtight container at room temperature for up to 2 days. The centers will set as they cool, but they will still be creamy.

To reheat, place the cookies on a baking sheet in a 300°F (150°C) oven for 5 minutes, or microwave for 15 seconds, until the centers are warm and gooey again.

The unbaked stuffed cookie balls can be frozen for up to 3 months. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag.

Bake directly from frozen, adding 2-3 minutes to the baking time. You can also prepare the cream cheese balls a day ahead and keep them frozen.

Serving ideas

Serve these cookies warm, straight from the oven, for the full molten effect. The contrast between the crackly red velvet exterior and the creamy, tangy center is best when the cookies are just cool enough to handle.

Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent dessert.

For a pretty presentation, dust the cookies with a little confectioners' sugar just before serving.

They also look beautiful on a dessert platter with fresh berries and a drizzle of chocolate sauce. These cookies are sure to be the star of any cookie exchange, birthday party, or holiday gathering.

Frequently asked questions

Recipe card

Red Velvet Cheesecake Stuffed Cookies

Prep 20 minCook 11 minTotal 31 minServes 16

Ingredients

• 4 oz sweetened cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tbsp red velvet emulsion
• 1 3/4 cups all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips

Instructions

1. Line a small tray or plate with parchment paper. Scoop the softened sweetened cream cheese into 16 equal portions, about 1/4 ounce each, and roll each into a ball. Place the balls on the prepared tray and freeze for at least 30 minutes, until firm.
2. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract until combined. Add the cocoa powder and red velvet emulsion, mixing until the color is uniform. Gradually add the flour, mixing just until a soft dough forms. Fold in the white chocolate chips.
3. Divide the red velvet dough into 16 equal portions. Flatten one portion into a disk about 3 inches across. Place a frozen cream cheese ball in the center and wrap the dough around it, sealing the edges completely. Roll gently to smooth the ball. Repeat with the remaining dough and cream cheese balls. Place the stuffed balls on a parchment-lined baking sheet, spacing them 2 inches apart.
4. Preheat the oven to 350°F (175°C). Bake the cookies for 11 minutes, until the edges are set and slightly crackled, but the centers still look slightly soft. The cream cheese will melt and create a gooey center.
5. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. While still warm, press a few extra white chocolate chips onto the tops of the cookies for a glossy finish.
6. Transfer the cookies to a wire rack or serve directly from the baking sheet while warm. The centers will be molten and creamy. Enjoy immediately for the best texture.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

240

Protein

3 g

Carbohydrates

29 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.