Description
Red Velvet Cheesecake Cookies combine the flavors of red velvet cake and cheesecake in a cookie form. These cookies are soft, chewy, and have a tangy cream cheese filling.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1 tablespoon white vinegar
- 1/2 cup buttermilk
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, vanilla extract, red food coloring, vinegar, and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the filling, beat cream cheese, sugar, and vanilla extract until smooth.
- Drop rounded tablespoons of cookie dough onto baking sheets.
- Make a well in the center of each cookie and fill with a spoonful of cheesecake filling.
- Bake for 10-12 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients.
- Do not overbake the cookies.
- Store in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg