Red Velvet White Chocolate Cheesecake Cookies
Delightful cookies combining the rich flavors of red velvet cake with creamy cheesecake and sweet white chocolate, perfect for any occasion.
Ingredients
Cheesecake Filling
- 6 oz cream cheese, softened Ensure cream cheese is very soft for smooth filling.
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough
- 1 cup red velvet cake mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips You can substitute with dark or milk chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, combine the red velvet cake mix, flour, baking soda, and salt.
- In a large bowl, cream the butter and sugar together, then add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the white chocolate chips.
Baking
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Make an indentation in the center of each cookie and fill with a little cheesecake filling.
- Bake for 10-12 minutes until edges are set.
- Let cool before serving.
Notes
Serve slightly warm or at room temperature. Drizzle extra melted white chocolate on top for added sweetness. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.