Red Velvet Cream Cheese Cookies are a buttery chocolate cookie with a bite of cheesecake in the middle. A delicious homemade cookie perfect for the holidays or VALENTINES DAY.
While trying to come up with a different type of cookie, I stumbled across this thumbprint cookie recipe on My Incredible Recipes blog. These cookies were to die for, even without the cream cheese center. Of course a little cheesecake makes everything better. The cookie itself was so delicious, I would make them without the filling. I make cherry crinkle cookies around the holidays, and while they are red, they’re not a red velvet cookie.
What is Red Velvet
Red velvet generally refers to a cake that has cocoa powder instead of chocolate along with buttermilk. The result is a buttery, tangy flavored cake with a mild chocolate flavor. Originally it was known for its velvety texture not its red color. Most red velvet cakes have a cream cheese frosting which is a great combination with the cake itself. This recipe at Live Well Bake Often looks amazing.
While the cookies don’t have buttermilk, they are a buttery cookie with a mild chocolate flavor. The cheesecake center will remind you of the flavors from a red velvet cake with a cream cheese frosting. However, in cookie form, you can eat just one without consuming a million calories.
I’ve seen recipes for other red velvet cookies like red velvet chocolate chip cookies, which I really want to try, but I haven’t had any with a cheesecake center. If you love cheesecake filling, like my favorite chocolate cupcakes that are filled with cream cheese and chocolate chips, then you will love this recipe for red velvet cookies.
How do you MAKE red velvet cream cheesecake cookies
Step 1: Make the cookie dough by beating butter and sugar together, add an egg yolk and vanilla and 4 teaspoons of red food coloring. Then add the flour and cocoa powder to form the dough.
Step 2: Roll the dough into balls and roll in large crystalized sugar and make an indentation in the center.
What’s the best way to make an indentation in a cookie
- Use the back of a melon baller
- Try the back of rounded measuring spoons
- You can use a regular spoon
- They are thumbprint cookies, so you can always use your thumb!
Step 3: Partially bake the cookies
Step 4: While the cookies are baking, mix together cream cheese, sugar, an egg yolk, and vanilla. Remove the cookies from the oven and add the filling to the cookies and continue to bake. Let them cool before eating.
These cookies are both beautiful and delicious. Great around Christmas and Valentines Day due to their red color.
More recipes for Valentines day
- Stuff an amazing strawberry cupcake with strawberry filling
- Make these easy and simple cherry hand pies with puff pastry
- Try making a special dinner with steak marsala
Ideas for unusual cookies
- Peanut butter sandwich cookies are amazing
- Try chocolate chip shortbread cookies
- If you love chocolate then chocolate cookies with chocolate chunks
- In the mood for something salty, try potato chip cookies
If you make Red Velvet Cheesecake Thumbprint Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Adapted from My Incredible Recipes
Red Velvet Cream Cheese Thumbprint
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups flour
- 4 teaspoons red food coloring
- 2 teaspoons cocoa powder
- ½ cup sanding sugar
- 4 ounces cream cheese
- 1 egg yolk
- ¼ cup sugar
- ½ teaspoon vanilla
- pinch salt
Instructions
- Preheat oven to 300º. Line 2 baking sheets with parchment paper.
- With an electric mixer, beat butter and brown sugar for about 2 minutes until fluffy. Add egg yolk and vanilla and combine. Add food coloring and mix until completely combined.
- Whisk together flour and cocoa powder and add to butter mixture, until soft dough forms.
- Using a small ice cream scoop, scoop dough and form into a ball, about 2 tablespoons of dough. Roll in sanding sugar and place on parchment paper. Make an indentation in the cookies with your thumb or spoon.
- Bake for 10 minutes.
- While baking, make the filling. Combine all ingredients in a small bowl and mix with hand mixer until smooth. After the cookies have baked for 10 minutes, remove the cookies and using the back of a spoon, deepen the indentation in the cookies. Spoon 1 teaspoon of filling into each indentation and bake an additional 12 minutes until set.
- Let cool completely before eating, store in refrigerator.
Barbara’s Tips + Notes
Nutrition
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