Red Velvet Cheesecake Cookies
This is my new favorite way to enjoy red velvet! A giant, bakery-style red velvet cookie stuffed with cream cheese frosting and rolled in granulated sugar. They’re decadent and beautiful and oh so yummy!
Servings: 16 large cookies
Ingredients
Red Velvet Cookie
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (369g) brown sugar
- 1/2 cup (115g) granulated sugar
- 2 eggs
- 2 Tbsp vanilla
- 4 cups (608g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- red food coloring
Cream Cheese Buttercream
- 6 oz cream cheese, softened
- 1/4 cup (56g) salted butter, softened
- 2 1/2 cups (268g) powdered sugar
- 1 tsp vanilla extract
- granulated sugar, for rolling
Instructions
- Begin making the buttercream frosting. Add the softened cream cheese and butter to the bowl of your stand mixer and mix until smooth and creamy.1/4 cup (56g) salted butter, softened, 6 oz cream cheese, softened
- Scrape down the sides and add the powdered sugar and vanilla and mix on low until combined. Increase the mixer speed and continue to mix until fluffy.2 1/2 cups (268g) powdered sugar, 1 tsp vanilla extract
- Scoop out buttercream using a #40 scoop (1.5 Tbsp) and place on a lined cookie sheet. Place in the freezer while you make the cookie dough.
- Preheat the oven to 350°F (180°C).
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (369g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape the sides of the mixer and add in the eggs and vanilla. Mix until thoroughly combined.2 eggs, 2 Tbsp vanilla
- Next, add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.4 cups (608g) all-purpose flour, 1/2 cup (60g) dutch processed cocoa powder, 2 tsp baking soda, 1 tsp salt
- Mix in red food coloring until your desired color is reached.red food coloring
- Scoop the dough using a #12 scoop (about 1/3 cup) and divide each scoop in half. Flatten each half slightly.
- Working in batches of 6, place a frozen dollop of filling on one flattened dough piece, top with the second piece, and seal the edges. Shape into a thick puck, roll in granulated sugar, and place on a parchment- or silicone-lined baking sheet.granulated sugar, for rolling
- Bake for 14-16 minutes until the cookie spreads, the tops no longer look wet and glossy and the cookie begins to crack.
- Allow the cookies to cool completely on the pan and enjoy!
Nutrition
Calories: 487kcal | Carbohydrates: 71g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 457mg | Potassium: 119mg | Fiber: 2g | Sugar: 45g | Vitamin A: 650IU | Calcium: 35mg | Iron: 2mg
