Can I substitute buttermilk?

Yes. Mix 1 tbsp milk with 1/4 tsp white vinegar and let sit for 5 minutes.

Can I chill the dough overnight?

You can. Just bring it back to room temperature before shaping.

Can I freeze the cookies?

Absolutely. Freeze the unbaked dough balls for up to a month, then bake straight from frozen, adding a minute or two to the bake time.

What type of pan works best?

Use light-colored baking sheets lined with parchment paper for even results.

How do I keep them from breaking?

Cool completely before transferring they firm up as they rest.

Cheesecake Stuffed Red Velvet Cookies

Name: Cheesecake Stuffed Red Velvet Cookies | Amazing Bakery Treat
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
Ingredients: 3/4 cup full-fat cream cheese (room temperature); 2 tbsp white sugar; 1/2 tsp vanilla extract; 3/4 cup salted butter (room temperature); 1 cup brown sugar; 1/2 cup white sugar; 1 large egg + 1 egg yolk; 1 tbsp buttermilk (or 1 tbsp milk + 1/4 tsp white vinegar); 2 tsp vanilla extract; 1 tbsp red food colouring (adjust to preference); 2 cups all-purpose flour (spooned and levelled); 1/4 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup white sugar

Description

Soft, chewy red velvet cookies stuffed with creamy cheesecake filling. These bakery-style treats combine rich cocoa flavor and smooth vanilla cream cheese centers perfect for holidays or cozy dessert nights.

Ingredients

Scale

Cheesecake filling:

3/4 cup full-fat cream cheese (room temperature)

2 tbsp white sugar

1/2 tsp vanilla extract

Cookie dough:

3/4 cup salted butter (room temperature)

1 cup brown sugar

1/2 cup white sugar

1 large egg + 1 egg yolk

1 tbsp buttermilk (or 1 tbsp milk + 1/4 tsp white vinegar)

2 tsp vanilla extract

1 tbsp red food colouring (adjust to preference)

2 cups all-purpose flour (spooned and levelled)

1/4 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

For rolling:

1/4 cup white sugar

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Instructions

1. Mix cream cheese, sugar, and vanilla until smooth. Scoop into 18 small balls and freeze.

2. Preheat oven to 350°F (175°C) and line baking sheets with parchment.

3. Cream butter, brown sugar, and white sugar for 4–5 minutes until fluffy.

4. Add egg, egg yolk, vanilla, buttermilk, and red food colouring. Mix until combined.

5. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt.

6. Mix dry ingredients into wet until just combined. Do not overmix.

7. Scoop 3 tbsp dough, flatten, and place a frozen cheesecake ball inside. Wrap dough and form a ball.

8. Roll in white sugar and arrange on baking sheet, 2 inches apart.

9. Bake for 13 minutes, until edges are set and bottoms slightly golden.

10. Cool completely on the pan before transferring.

Notes

Do not make cookies smaller—they need space for the cheesecake filling.

Let cookies cool completely before removing to prevent breakage.

Substitute buttermilk with 1 tbsp milk + 1/4 tsp vinegar if needed.

Use the spoon-and-level method for flour to ensure accuracy.

For perfectly round cookies, use a circular cutter immediately after baking.

Prep Time: 30 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American, Canadian

Nutrition

Serving Size: 1 cookie
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg