Description
Indulge in the delightful fusion of rich red velvet and creamy cheesecake with these Red Velvet White Chocolate Cheesecake Cookies. Soft and chewy, each bite is a perfect balance of flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- Cream Butter and Sugars: In a large bowl, beat 1 cup of softened butter, 1 cup of granulated sugar, and ½ cup of brown sugar until light and fluffy. Add 1 large egg, 1 tablespoon of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar, mixing until combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare Cheesecake Filling: In another bowl, beat 8 oz of cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Fold in ½ cup of melted white chocolate.
- Form Cookies: Scoop tablespoon-sized portions of red velvet dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Enclose the filling and roll into a ball. Place on a parchment-lined baking sheet.
- Bake: Bake for 10-12 minutes or until edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the Dough: If the dough is too soft, chill it in the refrigerator for about 30 minutes before baking.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 200
- Sugar: 12
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Protein: 2g