Cheesecake-Stuffed Red Velvet Cookies

These red velvet crinkle cookies are hiding a creamy surprise. Subscribe ► http://foodtv.com/YouTube Watch more from Food Network at https://foodtv.com/39EXAST Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesecake-Stuffed Red Velvet Cookies Recipe courtesy of Food Network Kitchen Total: 2 hr 45 min Active: 30 min Yield: 12 cookies Level: Easy Ingredients Filling: One 8-ounce package cream cheese, at room temperature 1/3 cup granulated sugar 2 tablespoons sour cream 1 teaspoon pure vanilla extract Cookies: 1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note) 1/4 cup unsweetened cocoa powder, scooped and leveled 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/4 cups granulated sugar 1/2 stick (4 tablespoons) unsalted butter, melted 1 tablespoon buttermilk 1 teaspoon red food coloring 1 teaspoon pure vanilla extract 2 large eggs Confectioners' sugar, for coating Directions Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours. Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft). Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed. Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely. Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CheesecakeStuffedRedVelvetCookies #12DaysOfCookies #FoodNetwork Cheesecake-Stuffed Red Velvet Cookies | Food Network https://youtu.be/V_TB6Lb_dWM