Giant Red Velvet Stuffed Cookies

Name: Giant Red Velvet Stuffed Cookies
Cuisine: American
Ingredients: 1 ½ stick of unsalted butter; ¾ cup of brown sugar; ¾ cup of white sugar; 2 whole eggs; 2 egg yolks; 1 tablespoon of red velvet emulsion or 1 teaspoon of vanilla; 3 ½ cups of flour; ½ cup of cocoa powder; 1 teaspoon of salt; 1 teaspoon of baking soda; 1 tablespoon of baking powder; 5-7 drops of Chefmaster gel food coloring; 8 oz. cream cheese, softened; 3/4 c powdered sugar; 1 teaspoon of vanilla extract; Pinch of salt

7 steps

This giant 6 oz cookie is packed with a cheesecake filling. The perfect, indulgent treat for you and your valentine!

Updated at: Thu, 17 Aug 2023 09:46:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories670 kcal (34%)

Total Fat30.2 g (43%)

Carbs93 g (36%)

Sugars46.9 g (52%)

Protein10.5 g (21%)

Sodium718.4 mg (36%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For cookie

1.5 stickunsalted butter

1 tablespoonred velvet emulsion

or 1 teaspoon of vanilla

3 ½ cupsflour

½ cupcocoa powder

1 teaspoonsalt

1 teaspoonbaking soda

1 tablespoonbaking powder

5 dropsgel food coloring

For the filling

8 ozcream cheese

softened

¾ cpowdered sugar

1 teaspoonvanilla extract

salt

Instructions

Step 1

Using a handheld or stand mixer, add both sugars and room temperature butter to the bowl and begin mixing with the paddle attachment or beaters for a handheld mixer. Let your ingredients combine at a medium high speed for about two minutes. Scrape the mixture from the sides and paddle with a rubber spatula and start mixing again until fully incorporated. This is complete when your mixture is light, fluffy and off-white.

Step 2

Add the eggs and red velvet emulsion OR vanilla and mix until just combined.

Step 3

Add you flour, cocoa powder, salt, baking powder and baking soda to your wet mixture in three parts. Make sure to scrape the bowl before each dry addition to clear butter from the sides of your mixer. Set in fridge to chill.

Step 4

For the filling: beat your cream cheese, vanilla and powdered sugar until smooth. Set in freezer to stiffen up.

Step 5

Preheat the oven to 375 degrees.

Step 6

You can separate the dough into 6-8 equal parts or use a kitchen scale and weigh them all to about six ounces each. Place a dough ball in your palm and push it into a bowl shape with your fingers. Using a spoon, scoop dollops of the chilled cream cheese filling and drop into the center of your cookie dough. Pinch the cookie dough closed around the filling, rolling it smooth between your palms.

Step 7

Place cookies on a parchment-lined pan and bake for 14-16 minutes or until you reach your ideal softness. Let them rest for about ten minutes and enjoy!

View on BluffCakes Bakery

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