Red Velvet Raspberry Cheesecake Cookies
Directions
- 1Cream butter and sugars together.
- 2Cream butter and sugars together.
- 3Cream butter and sugars together.
- 4Add egg and vanilla extract.
- 5Add egg and vanilla extract.
- 6Add egg and vanilla extract.
- 7Gradually add red food coloring until desired color is reached.
- 8Gradually add red food coloring until desired color is reached.
- 9Gradually add red food coloring until desired color is reached.
- 10Sift in flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- 11Sift in flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- 12Sift in flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- 13Mix until just combined.
- 14Mix until just combined.
- 15Mix until just combined.
- 16Fold in white chocolate and chocolate chips.
- 17Fold in white chocolate and chocolate chips.
- 18Fold in white chocolate and chocolate chips.
- 19Mix cream cheese, powdered sugar, and vanilla extract for the filling until smooth.
- 20Mix cream cheese, powdered sugar, and vanilla extract for the filling until smooth.
- 21Mix cream cheese, powdered sugar, and vanilla extract for the filling until smooth.
- 22Scoop the mixture into small balls and freeze for at least 2 hours.
- 23Scoop the mixture into small balls and freeze for at least 2 hours.
- 24Scoop the mixture into small balls and freeze for at least 2 hours.
- 25Take 120g of dough, flatten it, add 1 large or 2 small frozen cheesecake balls, and seal.
- 26Take 120g of dough, flatten it, add 1 large or 2 small frozen cheesecake balls, and seal.
- 27Take 120g of dough, flatten it, add 1 large or 2 small frozen cheesecake balls, and seal.
- 28Shape into a round ball with a slight tip on top.
- 29Shape into a round ball with a slight tip on top.
- 30Shape into a round ball with a slight tip on top.
- 31Freeze for at least 2 hours before baking.
- 32Freeze for at least 2 hours before baking.
- 33Freeze for at least 2 hours before baking.
- 34Preheat oven to 180°C (350°F) and bake for 12-16 minutes.
- 35Preheat oven to 180°C (350°F) and bake for 12-16 minutes.
- 36Preheat oven to 180°C (350°F) and bake for 12-16 minutes.
- 37Swirl with a cookie cutter for a perfectly round shape after baking.
- 38Swirl with a cookie cutter for a perfectly round shape after baking.
- 39Swirl with a cookie cutter for a perfectly round shape after baking.
- 40Press extra chocolate on top while warm.
- 41Press extra chocolate on top while warm.
- 42Press extra chocolate on top while warm.
Ingredients
- 115 g butter
- 115 g butter
- 115 g butter
- 100 g brown sugar
- 100 g brown sugar
- 100 g brown sugar
- 80 g granulated sugar
- 80 g granulated sugar
- 80 g granulated sugar
- 1 egg
- 1 egg
- 1 egg
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 1 red food coloring
- 1 red food coloring
- 1 red food coloring
- 225 g all-purpose flour
- 225 g all-purpose flour
- 225 g all-purpose flour
- 10 g cocoa powder
- 10 g cocoa powder
- 10 g cocoa powder
- 10 g cornstarch
- 10 g cornstarch
- 10 g cornstarch
- 4 g baking soda
- 4 g baking soda
- 4 g baking soda
- 1 g baking powder
- 1 g baking powder
- 1 g baking powder
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp salt
- 100 g white chocolate
- 100 g white chocolate
- 100 g white chocolate
- 100 g mixed chocolate chips
- 100 g mixed chocolate chips
- 100 g mixed chocolate chips
- 100 g cream cheese
- 100 g cream cheese
- 100 g cream cheese
- 25 g powdered sugar
- 25 g powdered sugar
- 25 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 100 g raspberry
- 100 g raspberry
- 100 g raspberry
- 2 tbsp sugar
- 2 tbsp sugar
- 2 tbsp sugar
- 0.5 tsp cornstarch
- 0.5 tsp cornstarch
- 0.5 tsp cornstarch
Equipment
whiskspatulasifterglass bowlbaking pancookie cutter