Cream Cheese Stuffed Red Velvet Cookies

Helloooo! It's my second blog and I am more excited than I was while I was writing the first one. The response I got on my first blog was mindblowing. Thank you for all the love you cuties showered on me. Incase you are new on my blog and have no clue as to what I am talking about.. I posted a fool proof brownies to die for recipe on the blog a few days ago and the love that was shown on it was very very overwhelming. Go check it out and I promise you, you'll fall in love with them!

Here is the link for my brownies: https://thegirlwithspoon.wixsite.com/bake/post/the-most-amazing-brownies-ever

Now moving on these beautiful babies!!!

When I decided to make red velvet cookies, I didn't wanna make them the old school way. So I tried a couple of variations and these were voted the most liked by family and friends.

I have been a part of the Anything Red Velvet Club for the longest time. Its not too chocolatey and not too plain, the perfect balance of flavour and with the right amount of a perfectly whipped cream cheese frosting? Ahahahah, it's what heaven must look like!

That's how I decided that cream cheese had to be the main star of these cookies. I tried adding a plain cream cheese frosting (cream cheese+icing sugar) but during/after baking, the frosting oozed out too much making them very very messy. My second try was with a thick milk chocolate ganache and it worked perfectly. The ganache would set while the cookies were left to cool. During my 8th or 9th trial, I made a thick ganache using white chocolate and cream cheese and I had found the perfect combo! These two ingredients compliment each other beautifully.

This recipe makes 10 giant cookies. You can make smaller sized cookies too but I wouldn't recommend that. While making the smaller size, you will only end up tasting the stuffing but the giant ones will let you enjoy the texture of the plain cookie, the stuffing and then both.

These cookies are cakey and a bit chewy too. You can also make these cookies without the cream cheese stuffing and they'll still be absolutely delicious.

Another plus for these cookies are that they make amazing thick milkshakes. I had a few leftover cookies from the trial batches, added some vanilla ice cream and boy, they were just like Pop's Chock'lit shoppe (hi5 if you get the reference).

I know the ingredients seem to be a lot, but don't worry they aren't very difficult to get and once you start with the process, it'll be very very easy. I also added a ton of dark & white choco chips in the cookie dough but its totally optional. You can make it without the chips too. If you want to add chocolate chips and don't have them at home, please please do not chop chocolate and add in the dough, the reason being that while chopping, we tend to chop chocolate unevenly. While baking the bigger chunks melt, mix with the cream cheese frosting, and the stuffing is all over the place. Please go buy chocolate chips if you really want to add them to the cookies.

Also, try using red food gel colour. Using liquid colour can make your dough sticky and you don't want that.

So let's begin with the recipe!

1. For this recipe, you will need:

2. For the cream cheese stuffing, melt white chocolate and soften cream cheese separately.

3. Once the white chocolate is cooled completely, mix with softened cream cheese.

4. Refrigerate to 10 minutes.

5. Divide the ganache into 10 equal portions, roll them and refrigerate, let them set completely.

6. For the cookie dough, add cubed cold butter, brown sugar and castor sugar.

7. Mix until the butter is coated well with the sugar.

8. Mix in the chocolate chips (optional)

9. Sift the flour, corn flour, cocoa powder, baking soda and baking powder.

10. Combine the dry and the wet mix.

11. Add in the eggs, vanilla essence and red gel colour.

12. Mix gently, do not over mix.

13. Portion the cookie dough into 125gm portions each.

14. Stuff the white chocolate & cream ganache in the portioned cookie dough.

15. Roll into a ball. Do not roll tightly, just until the ganache is covered with the dough.

16. Freeze the cookie dough for an hour.

17. Bake at 200 C for 15-18 minutes. Bake 2 to 3 at a time depending on the size of the tray as the dough will spread.

18. Let it cool.

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CREAM CHEESE STUFFED RED VELVET COOKIES

Prep time : 25 minutes and 1 hour rest

Cooking time : 15 minutes

Total time : 1 hour 40 minutes

Yields : 10 giant cookies

Ingredients:

For the Ganache:

White chocolate- 150 gm

Cream cheese- 100 gm

For the Cookie Dough:

Cold cubed butter -225 gm

Brown sugar - 200 gm

Castor sugar - 120 gm

Flour - 450 gm

Cocoa powder - 30 gm

Corn flour - 1 tbsp

Baking soda - 1 tsp

Baking powder - 2 tsp

Eggs - 2 nos

Vanilla essence - 1.5 tsp

Red gel colour - 1 tsp

Choco chips - 350 gm (optional)

Method:

1.For the cream cheese stuffing, melt white chocolate and soften cream cheese separately.

2. Once the white chocolate is cooled completely, mix with softened cream cheese.

3. Refrigerate to 10 minutes.

4. Divide the ganache into 10 equal portions, roll them and refrigerate, let them set completely.

5. For the cookie dough, make sure your butter is cold and cubed.

6. In a bowl, add butter, brown sugar and castor sugar.

7. Mix until the butter is coated well with the sugar.

8. Mix in the chocolate chips (optional)

9. Sift the flour, corn flour, cocoa powder, baking soda and baking powder.

10. Combine the dry and the wet mix.

11. Add in the eggs, vanilla essence and red gel colour.

12. Mix gently, do not over mix.

13.Portion the cookie dough into 125gm portions each.

14. Stuff the white chocolate & cream ganache in the portioned cookie dough.

15. Roll into a ball. Do not roll tightly, just until the ganache is covered with the dough.

16. Freeze the cookie dough for an hour.

17. Bake at 200 C for 15-18 minutes. Bake 2 to 3 at a time depending on the size of the tray as the dough will spread.

18. Let it cool.

19. Your cookies are ready!

Aren't these super easy to make and tasty?

Make these right now, send me pictures and tell me if you liked them!