Description
Delight in these decadent Red Velvet Cheesecake Cookies, combining rich red velvet cookie dough with a creamy cheesecake filling. Perfectly soft and indulgent, these gluten-free treats are baked to perfection and feature a luscious white chocolate chip twist.
Ingredients
Cheesecake Filling
- ½ cup cream cheese (very soft)
- ¾ cup powdered sugar
Cookie Dough
- 2 sticks unsalted butter (slightly softened)
- ¾ cup granulated sugar
- ¾ cup light brown sugar (tightly packed)
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp all natural red food dye
- 3 cups gluten free flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups white chocolate chips
Instructions
- Prepare Cheesecake Filling: In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar for 2 to 3 minutes until completely creamy. Scoop the mixture into ½ inch balls, place them on a lined pan, and freeze for 1 hour to firm up.
- Preheat Oven: As the cheesecake balls chill, preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- Make Cookie Dough – Cream Butter and Sugars: In the bowl of a stand mixer, combine the slightly softened butter, granulated sugar, and brown sugar. Beat for about 2 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients: Add the gluten free flour, cocoa powder, baking soda, and sea salt to the wet ingredients. Stir until a thick dough forms.
- Fold in White Chocolate Chips: Gently mix in the white chocolate chips to the dough.
- Assemble Cookies: Remove the cheesecake balls from the freezer. Scoop 1 inch balls of cookie dough onto the lined baking pan and flatten each. Place a frozen cheesecake ball on top of each flattened dough ball.
- Enclose Filling: Cover the cheesecake ball with more cookie dough, carefully using your fingers to fully encase the cheesecake filling.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the center of the cookies is just barely set to maintain softness.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use all natural red food dye for vibrant color without artificial additives.
- Gluten free flour is essential to keep these cookies gluten free while maintaining texture.
- Freezing the cheesecake filling balls beforehand helps prevent oozing during baking.
- Do not overbake, the centers should be slightly soft for perfect texture.
- Use softened butter for easier mixing and better cookie texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
