Description
Irresistible cookies that combine rich red velvet cake and creamy cheesecake, offering a delightful surprise in every bite.
Ingredients
Scale
- 8 ounces full-fat cream cheese, softened
- â…“ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 â…” cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups granulated sugar
- ¼ cup butter, melted
- 1 tablespoon low-fat buttermilk
- 1 teaspoon red food coloring (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup powdered sugar plus more for coating hands
Instructions
- Prepare the Filling: Line a baking sheet with parchment paper. In a bowl, combine cream cheese, granulated sugar, sour cream, and vanilla extract. Beat until creamy. Dollop 12 small mounds onto the sheet and freeze for about 2 hours.
- Make the Cookie Dough: In a bowl, sift together flour, cocoa powder, baking powder, salt, and baking soda. In another bowl, whisk granulated sugar, melted butter, buttermilk, red food coloring (if using), vanilla extract, and eggs until blended. Fold dry ingredients into the wet mixture. Cover and refrigerate for 30 minutes.
- Shape and Bake: Preheat oven to 350°F (175°C). Roll cookie dough around frozen cream cheese dollops, dust with powdered sugar, and place on parchment-lined sheets.
- Bake for 10-15 minutes, rotating sheets halfway through. Let cookies cool for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container; they stay fresh for up to 4 days in the refrigerator.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg