Red Velvet Cheesecake Cookies

According to Luke, he has never been without a date on Valentine’s Day.u00c2u00a0 We first met in January a few years back, and even though I didn’t know about his streak at the time, I guess I was destined to be his next Valentine.u00c2u00a0 It was our second date actually, the first being one he tricked me into going on.

I’ll tell that story later.u00c2u00a0 We went to one of my favorite restaurants, a wonderful Thai joint called Typhoon (if you ever find yourself in central CT and need a bite to eat, I’d highly recommend them) and ate delicious noodles while listening to live harp music.

He also got me flowers.u00c2u00a0 We easily established that Luke is the hopeless romantic in our relationship, which works well, as I think two would make it a bit crowded.u00c2u00a0 We haven’t decided whether we’ll be eating in or out this V-Day, but lucky me, I got a present early.

They’re just like the kind I bought in Paris, amazingly smooth and buttery. u00c2u00a0Needless to say, I’m thrilled.

There are many red/pink velvet recipes floating around the Internet at the moment, and I wanted to get in on the fun.u00c2u00a0 When I first saw these cookies, the recipe called for boxed cake mix.u00c2u00a0 I avoid mixes if at all possible, so I went searching for a from scratch recipe.

And oh. my. goodness.u00c2u00a0 Definitely one of the best batches of cookies I’ve ever made.u00c2u00a0 The cookies are soft, but slightly crisp around the edges, and the cheesecake filling adds just the right amount of creaminess to the middle of your big cookie bite.

Luke had these all to himself while I visited my grandma, lucky him.u00c2u00a0 I’d whip up another batch on V-Day, but there’s another type of cookie that has Luke enamored more, which of course I’ll share in a bit.

Red Velvet Cheesecake Cookies
Prep time: 1 hour 15 mins
Cook time: 10 mins
Total time: 1 hour 25 mins
Ingredients
  • FOR THE COOKIES:
  • 1/2 cup butter (1 stick), softened
  • 1 1/4 cups sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp natural red food coloring
  • 1 1/3 cups all-purpose flour
  • 4 Tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • FOR THE FILLING:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Instructions
  1. To make the cheesecake filling, beat the cream cheese, powdered sugar and vanilla until smooth. Scoop out teaspoons of the filling onto a plate lined with wax paper and put it in the freezer for one hour.
  2. Preheat oven to 375 degrees F and grease/line two baking sheets. In a large mixing bowl, cream together butter and sugar. Add in egg and beat well. Beat in vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.
  3. Take a golf ball sized piece of dough and flatten it in your palm. Place one of the cream cheese balls in the middle, then fold the cookie dough around it, making sure it is covered completely. Place on prepared cookie sheet. Repeat until all the cookie dough is gone.
  4. Bake for 10-12 minutes until centers appear set. Allow to cool slightly on baking sheet. Transfer to a wire rack to cool completely.
Notes

Makes about 2 dozen cookies

Adapted from Babble

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7 Comments

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  • Marianne
    February 26, 2014 - 12:21 am | Permalink

    Hi there,

    I’ve used this recipe a couple of times but one problem that I face is that it becomes very dense and moist after a while. When it’s freshly baked the texture is perfect, slightly crunchy on the outside but soft inside. After a while it just becomes like a super soft bake and way too moist to be called “cookie”. I’m not sure what I could do about that? Do I add more flour?

    Thanks so much for your help and for a great recipe!

    Marianne

    • bashful_bao
      February 26, 2014 - 10:50 am | Permalink

      Hi Marianne, thanks so much for taking the time to comment! I think the reason the cookies get soft over time is due to the cream cheese center. I stored my cookies in the fridge, then brought them to room temp (or ate them cold) and they stayed at the right consistency for a while. I would worry that adding more flour might mess with the consistency as well…another tactic might be to freeze any cookies you aren’t going to eat right away, and take them out of the freezer as needed. Let me know if this helps!!

  • Leslie
    April 9, 2014 - 11:10 pm | Permalink

    Me and my friends love this recipe. I was wondering if you have ever made the dough ahead of time? Does it bake well after!

    • bashful_bao
      April 10, 2014 - 8:25 am | Permalink

      I’m so glad you and your friends like the recipe, Leslie! I’ve never tried making this dough ahead of time for later use, but cookie dough is very forgiving. I’m sure if you made this dough ahead of time and froze or stored it in the fridge for a few days, I’m sure it would be fine. I’m not sure about the filling though, so I wouldn’t make that until you’re ready to bake.

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