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Red Velvet Cheesecake Stuffed Cookies

Irresistible Red Velvet Cheesecake Stuffed Cookies to Satisfy Cravings

These Red Velvet Cheesecake Stuffed Cookies are a perfect combination of indulgence with a creamy center, ideal for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 box Red Velvet Cake Mix For a gluten-free version, substitute with gluten-free red velvet cake mix.
  • 1/4 cup Unsalted Butter, softened Substitute with plant-based butter for a dairy-free option.
  • 1/4 cup Vegetable Oil Can be replaced with melted coconut oil for extra flavor.
  • 2 large Eggs For a vegan option, use 1/4 cup unsweetened applesauce per egg.
For the Filling
  • 8 oz Cream Cheese, softened Opt for a dairy-free cream cheese alternative for dairy-free cookies.
  • 1/2 cup Powdered Sugar Can be reduced for a less sweet taste if desired.
  • 1 teaspoon Vanilla Extract Try using almond extract for a unique twist.
  • 1/2 teaspoon Salt Essential for both the dough and filling.
For Assembly
  • 1 tablespoon Flour, for dusting Use gluten-free flour for dusting if preparing gluten-free cookies.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, combine the red velvet cake mix, softened unsalted butter, vegetable oil, and eggs. Stir until a smooth and slightly sticky dough forms.
  3. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and salt until creamy and smooth.
  4. Scoop about a tablespoon of dough, flatten it, and place a dollop of cheesecake filling in the center. Wrap the dough around to form a ball.
  5. Arrange the dough balls on the baking sheet and bake for 8-10 minutes until edges are golden brown, while the centers remain soft and slightly puffy.
  6. Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for smoother mixtures. Avoid overbaking to keep cookies chewy. Store in an airtight container to maintain freshness.

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