Red Velvet Cheesecake Cookies

Yeah. Because I wanted to spread some more red velvet cheesecake love without the time commitment of the Red Velvet Cheesecake Brownies, I decided to make some cookies. Easy enough.

These were very well received at work and although I omitted the white chocolate drizzle from the initial recipe, I think that would only increase the deliciousness of the already delicious cookie.  I throughougly enjoy cream cheese. Well, to be honest…I love cream cheese. Therefore, if you tend to enjoy cream cheese just as much as I do, I would just layer it on the cookie because the cookie will bake around it. I promise.

Make these. Any time of the day. Any time of the year.

Adapted from: Two Peas and their Pod


For the Cookie

1 1/4 cup all-purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup canola oil (or vegetable oil)

1 teaspoon vanilla extract

For the Filling

4 oz cream cheese, at room temperature

2 cups powdered sugar

1 teaspoon vanilla extract



1)  To make cookies, in a medium bowl whisk together dry ingredients (flour, cocoa, bs, bp, salt).

2) In stand mixer, beat together butter, eggs and sugar.

3) In the bowl of a stand mixer, slowly mix together dry ingredients and wet ingredients.  Add in oil and vanilla extract. Mix until smooth.

4) Wrap dough in plastic wrap. Refrigerate for at least two hours.

To make the cheesecake filling

1) Using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Refrigerate for 30 minutes-1hour.

To assemble the cookies

1) Preheat the oven to 350 degrees F.

2) Line baking sheet or grease and set aside.

3) Take a a medium sized ball of cookie dough (about two tablespoons), roll into a ball and flatten (should be a circular pattern).

4) Spread a fair amount of cream cheese filling on the flattened disc, and proceed to make another ball and flatten (approximately the same size. Mold “top” disc onto top of the cream cheese filling. Trust me. It will work.

5) Only bake 5-6 cookies at a time (they spread a lot) for about 10-12 minutes…they will barely begin to crackle.

6) Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

7) Share and Enjoy!

I do think that the white chocolate drizzle would have added a nice touch…but these were very tasty nonetheless. It is essentially a red velvet cookie with a cream cheese filling…and it is delicious. Obviously. Make these for your loved ones. Or just your friends. Whatever you decide. 🙂


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