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Red Velvet Cheesecake Stuffed Cookies

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These indulgent cookies feature a delightful red velvet cookie dough with a luscious cheesecake filling, creating a perfect balance of chewy and creamy in every bite.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 tablespoon red food coloring
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, cocoa powder, and red food coloring until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Using a cookie scoop, flatten a spoonful of cookie dough, place a dollop of cheesecake filling in the center, and cover with another spoonful of cookie dough.
  8. Place the stuffed cookies on a baking sheet lined with parchment paper.
  9. Bake for 12-15 minutes or until the edges are set.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store any leftover cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Unbaked cookie dough can be frozen for later use.

Nutrition

Find it online: https://lunarecipez.com/red-velvet-cheesecake-stuffed-cookies/

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