Description
Soft and chewy red velvet cookies filled with creamy cheesecake centers and studded with sweet white chocolate chips for a rich, bakery-style treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup white chocolate chips
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- In a small bowl, mix cream cheese and powdered sugar until smooth. Scoop small portions onto a lined tray and freeze for 30 minutes.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt together.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, milk, vanilla extract, and red food coloring until well combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Fold in white chocolate chips.
- Scoop cookie dough, flatten slightly, place a frozen cheesecake ball in the center, and wrap dough around it.
- Place cookies on a lined baking sheet, spacing them apart.
- Bake at 350°F (175°C) for 11–13 minutes until edges are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Freezing the cheesecake filling makes stuffing easier.
- Do not overbake to keep cookies soft.
- Cookies firm up as they cool.
- Store refrigerated due to cream cheese filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American