Directions
- 1Add 8oz cream cheese to a bowl.
- 2Add 1 cup powdered sugar.
- 3Add 1 tbsp vanilla.
- 4Whip the ingredients for the cheesecake filling until fully incorporated and creamy.
- 5Pipe or spoon out individual portions of the cheesecake filling onto parchment paper.
- 6Freeze the cheesecake filling portions.
- 7Whisk together the dry ingredients: 2 1/4 cups AP Flour, 1/3 cup cocoa powder, 1 1/2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt.
- 8In a separate bowl, cream together 4 oz cream cheese and 3/4 cup unsalted butter.
- 9Add 1 egg, 2 tsp red velvet emulsion, and 1 tsp red food coloring to the wet ingredients.
- 10Add 3/4 cup brown sugar and 3/4 cup granulated sugar to the wet ingredients.
- 11Whisk the wet ingredients until smooth and well combined.
- 12Fold in the dry ingredients into the wet mixture until the dough comes together.
- 13Chill the dough for a few hours or overnight.
- 14Make 4oz cookie dough balls, placing a frozen cheesecake filling portion inside each.
- 15Bake the cookies at 350°F for 18 minutes.
- 16Once the cookies have cooled down, drizzle them with white chocolate.
Ingredients
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tbsp vanilla
- 2.25 cups AP Flour
- 0.3333333333333333 cup cocoa powder
- 1.5 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp salt
- 4 oz cream cheese
- 0.75 cup unsalted butter
- 1 egg
- 2 tsp red velvet emulsion
- 1 tsp red food coloring
- 0.75 cup brown sugar
- 0.75 cup granulated sugar
- white chocolate
Equipment
bowlhand mixerspatulapiping bagbaking sheetwhiskoven
Tips
- A piping bag makes the process of portioning out the cheesecake filling easier.
- Baking times vary depending on your oven.
- Chill the cookie dough for a few hours or overnight for best results.
- Drizzle with white chocolate once the cookies have cooled down for extra flavor and visual appeal.
- Use unsweetened Ghirardelli cocoa powder for the cookie base.
- Use red food coloring to achieve a vibrant red color in the cookie dough.
- Ensure the butter and cream cheese are super softened before mixing for a smooth cookie dough texture.
- Whip the cream cheese filling until creamy and fully incorporated for best texture.
- Thoroughly chill the cheesecake filling before incorporating it into the cookie dough balls to maintain its shape during baking.
- When making the cookie dough balls, ensure the cheesecake filling is fully enclosed within the dough to prevent it from leaking during baking.
- Do not overmix the cookie dough once the dry ingredients are added; mix just until combined to keep the cookies tender.
- Allow cookies to cool completely before drizzling with white chocolate to prevent melting and ensure proper setting of the chocolate.
- The red velvet emulsion and red food coloring contribute to the desired flavor and color, do not skip them if aiming for authentic red velvet cookies.
- Using a whisk for dry ingredients ensures they are evenly distributed.
- The combination of brown and granulated sugars provides depth of flavor and proper texture to the cookies.
- Parchment paper on the baking sheet helps prevent sticking and makes for easier cleanup.
- The 4oz cookie dough balls should completely cover the cheesecake filling for optimal baking and appearance.
- Store finished cookies in an airtight container to maintain freshness.
- Serve at room temperature or slightly warmed for an optimal flavor experience.
- These cookies are ideal for special occasions or as a unique dessert option.
- The cheesecake filling adds a rich, tangy counterpoint to the sweet red velvet cookie.
- If you prefer, you can omit the white chocolate drizzle, though it adds a nice touch.
- Consider making these ahead of time as they store well.
- Experiment with different chocolate drizzles or toppings if desired.
- The recipe is a twist on a classic dessert, offering a new way to enjoy red velvet.
- Perfect for those who enjoy both cookies and cheesecake.
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