Kick off the holiday of love with a sweet, rich and RED velvet treat. This cookie is packing a creamy surprise - a cheesecake center! If you don't have a Valentine of your own this year this is probably the next best thing.
Our Memphis bakery specializes in baking and shipping giant, stuffed cookies all across the United States (and now Canada!) but this one packs a not-so-shipping-friendly center so it's off the BluffCakes cookie shipping menu and straight into your hands! Lucky you.
Red Velvet Stuffed Giant Cookies
For cookie:
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
Red Chefmaster food coloring (I do 3-4 drops but use at your discretion)
3 ½ cups of flour
½ cup of cocoa powder
1 teaspoon of salt
1 teaspoon of baking soda
1 tablespoon of baking powder
For cheesecake filling:
8 oz. cream cheese, softened
1/4 c. plus 2 tbsp. powdered sugar
1 teaspoon of vanilla extract
Pinch of Kosher salt
Directions
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.
Add the eggs and red velvet emulsion OR vanilla and mix until just combined.
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.
For the filling: beat your cream cheese, vanilla and powdered sugar until smooth. Set in freezer to stiffen up.
Preheat the oven to 375 degrees.
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.
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!