Red Velvet Cheesecake Cookies
every bite is pure bliss! 😍✨ These are a must-try recipes!
Ingredients
- Cheesecake Filling:
- 8 oz cream cheese
- softened
- ¼ cup sugar
- 1 tsp vanilla extract
- Cookies:
- 1¾ cups allpurpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter
- softened
- 1 cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- ½ cup white chocolate chips
Instructions
- Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth. Scoop small dollops (about 1 tsp each) onto a lined tray and freeze for 1 hour.
- Cookie Dough:
- In one bowl, whisk flour, cocoa powder, baking soda, and salt. In another, cream butter, sugar, and brown sugar until fluffy. Add egg, milk, vanilla, and red food coloring. Combine wet and dry ingredients, then fold in white chocolate chips.
- Assemble:
- Flatten 2 tbsp of dough in your hand, place a frozen cheesecake dollop in the center, and wrap the dough around it. Roll into a ball.
- Bake:
- Preheat oven to 350°F (175°C). Place cookie dough balls on a lined baking sheet and bake for 12–14 minutes. Let them cool for 5 minutes before transferring to a wire rack.
- Enjoy:
- Serve warm or cooled—either way, they're irresistible! 😋
- 💡 Tips:
- Keep the cheesecake filling frozen until ready to assemble for the perfect creamy center.
- Store cookies in an airtight container for up to 5 days.