Soft, Rich, and Stuffed with Creamy Goodness (Print Version)

Soft red velvet cookies wrapped around a creamy cheesecake filling, with white chocolate chips and a tender cocoa crumb.

# Ingredients:

For the cream cheese filling

01 - 6 oz (170 g) brick-style cream cheese, softened
02 - 1/3 cup (40 g) powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - Pinch fine salt

For the red velvet dough

05 - 2 1/4 cups (270 g) all-purpose flour
06 - 1/4 cup (25 g) unsweetened cocoa powder
07 - 1 teaspoon cornstarch
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 3/4 teaspoon fine salt
11 - 3/4 cup (170 g) unsalted butter, softened
12 - 3/4 cup (160 g) packed light brown sugar
13 - 1/2 cup (100 g) granulated sugar
14 - 1 large egg plus 1 large egg yolk, room temperature
15 - 2 teaspoons vanilla extract
16 - 1 tablespoon buttermilk
17 - 1 tablespoon red gel food coloring, or as needed
18 - 3/4 cup (130 g) white chocolate chips

# Instructions:

01 - Beat the cream cheese, powdered sugar, vanilla, and salt until smooth. Scoop 14 small mounds onto a parchment-lined tray and freeze for 45-60 minutes, until firm.
02 - In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt until evenly combined.
03 - Beat the butter, brown sugar, and granulated sugar for 2 minutes until creamy. Beat in the egg, egg yolk, vanilla, buttermilk, and red gel color until smooth.
04 - Mix in the dry ingredients on low speed just until no dry flour remains. Fold in the white chocolate chips, cover, and chill for 30 minutes.
05 - Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Flatten about 2 tablespoons of dough, place one frozen filling mound in the center, cover with another small piece of dough, and seal completely.
06 - Place cookies 2 inches apart and bake for 11-13 minutes, until puffed and set at the edges. Cool on the baking sheet for 10 minutes, then move to a rack.

# Notes:

01 - Makes 14 large stuffed cookies.
02 - The filling can be frozen up to 1 week ahead.
03 - Store baked cookies in the refrigerator because of the cream cheese center.

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