Get the Recipe: Scoopable Red Velvet Cheesecake Cookies
Soft, deeply chocolatey red velvet cookie dough wrapped around a cool, tangy cream cheese center that melts against the warm, cocoa-rich dough in every single bite. Coconut sugar adds a caramel depth that makes the red velvet flavor taste richer and more complex than a standard cocoa cookie.
Ingredients
Cookies
- 1 cup unsalted butter, room temperature
- 1.5 cups coconut sugar or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups gluten free flour, see note
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- 3 drops all natural red food coloring, see note
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Instructions
- First, preheat oven to 350 degrees Fahrenheit.
- Make the cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.
- Set aside and then, make the cookie dough. In a clean bowl of the stand mixer, add the butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla. Stir to combine.
- Add in gluten free flour and baking soda. Stir until a thick dough is formed.
- Then, add the drops of all natural food dye. Stir until the color is uniform throughout.
- Use a large spoon to scoop large balls of dough. Flatten. Place a spoonful of cheesecake filling in the middle of each flattened cookie.
- Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake filling.
- Use hands to fully enclose cheesecake filling with cookie dough.
- Arrange the balls of cookie dough in your baking pan. Bake for 20 to 24 minutes.
- Finally, remove from oven. Dig in!
Notes
- If you are not gluten free, you can use all purpose flour.
- Use softened cream cheese.
- Beat cream cheese and powdered sugar until no clumps of cream cheese remain.
- Beat the butter and sugars until butter is completely creamed.
- The cookie dough will be thick.
- See photos above for visual reference.
- Do not over bake these cookies!
- Store leftovers in the fridge for up to 7 days.
Calories: 387kcal, Carbohydrates: 43g, Protein: 5g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 300mg, Potassium: 77mg, Fiber: 3g, Sugar: 20g, Vitamin A: 766IU, Calcium: 47mg, Iron: 1mg