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