Cheesecake Stuffed Red Velvet Cookies

Serves 4
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Directions

  1. 1Place four scoops of cream cheese filling on a baking sheet and freeze for at least one hour
  2. 2Combine the cream cheese, butter, and sugars
  3. 3Add the egg and vanilla extract
  4. 4Add the red food dye
  5. 5Whisk together the flour, salt, baking powder, and cocoa powder in a separate bowl
  6. 6Add the dry ingredients to the wet ingredients and gently fold until just combined
  7. 7Add the white chocolate chips
  8. 8Portion into 4 equal portions and chill into the fridge for at least an hour
  9. 9Create a dent in the dough and stuff with the frozen cream cheese filling. Seal the dough together well
  10. 10Add some white chocolate chips on top of the cookie
  11. 11Bake at 350°F for 16-18 minutes

Ingredients

  • 0.333 cup cream cheese
  • 1.5 Tbsp white sugar
  • 0.75 Tsp vanilla extract
  • 0.5 Tbsp corn starch
  • 0.5 Tbsp heavy cream
  • 1.333 cup flour
  • 1.5 Tbsp cocoa powder
  • 0.5 Tbsp corn starch
  • 1 Tsp baking powder
  • 0.25 Tsp salt
  • 6 Tbsp unsalted butter cold and cubed
  • 0.25 cup white sugar
  • 0.333 cup brown sugar
  • 1.5 Tsp vanilla extract
  • 1.5 Tsp red food dye
  • 1 large egg
  • 0.666 cup white chocolate chips

Equipment

baking sheetspatulabowlwhiskspoon

Tips

  • Combine cream cheese, butter & sugars
  • Add Egg , vanilla extract
  • Add Red Food dye
  • In another bowl whisk together: Flour, salt, baking powder & cocoa powder
  • Add the dry to the wet and gently fold until it’s just combined
  • Add white chocolate chips!
  • Portion into 4 equal portion and chill into the fridge for at least an hour
  • Once all chilled. Created a dent in the dough and stuff with the frozen cream cheese filling
  • Seal the dough together well
  • Bake at 350°F for 16-18 minutes