Step-by-step instructions
Ready to bake? Let’s dive into the preparation process!
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside for later.
Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until it becomes light and fluffy.
Combine: Add in the egg, vanilla extract, and red food coloring to the butter mixture, beating well until fully incorporated.
Add Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
Fold in White Chocolate: Gently fold in the white chocolate chips to the cookie dough, ensuring they are evenly distributed.
Prepare Cheesecake Mixture: In a separate bowl, beat together the cream cheese and powdered sugar until smooth and creamy.
Scoop Cookie Dough: Use a cookie scoop to drop half of the cookie dough onto your prepared baking sheets, spacing them a couple of inches apart.
Add Cheesecake Mixture: Place a small dollop of the cheesecake mixture onto each mound of cookie dough.
Top with Remaining Dough: Carefully place the remaining cookie dough on top of the cheesecake filling, sealing the edges gently to trap the filling inside.
Bake: Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges are set and the tops appear slightly cracked.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Best ways to enjoy it
These cookies are delightful on their own, but serving them alongside a glass of cold milk or a scoop of vanilla ice cream can take your dessert experience to another level. Consider arranging them on a festive platter or pairing them with a cup of hot cocoa or coffee to enhance the flavors.
How to store
To keep your Red Velvet White Chocolate Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to five days. If you need to keep them longer, they can be frozen for up to three months. Just make sure to layer parchment paper between cookies to prevent them from sticking together. For reheating, pop them in the microwave for a few seconds to restore their softness.
Helpful cooking tips
Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for better mixing and a smoother texture.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cookies.
Chill the Dough: If you prefer a thicker cookie, consider chilling the dough for 30 minutes before baking to help them retain their shape.
Creative twists
Feel free to mix it up with this recipe! You can add nuts like chopped pecans or walnuts for added crunch. Consider swapping out the white chocolate chips with semi-sweet or dark chocolate for a deeper flavor. For a fun holiday variation, add peppermint extract and crushed candy canes for a seasonal touch.
Common questions
How long does it take to prepare these cookies?
You’ll need about 15 minutes for preparation and 12-15 minutes of baking time, making this a quick yet rewarding recipe.
Can I make these cookies dairy-free?
Yes! You can substitute dairy ingredients with almond or coconut cream cheese and use a dairy-free butter alternative.
What’s the best way to thaw frozen cookies?
Let frozen cookies sit at room temperature for about 30 minutes before enjoying, or heat them in the microwave for a few seconds to enjoy them warm!
Now that you’re equipped with all you need to bake these delicious cookies, it’s time to roll up your sleeves and start creating a treat that will leave a lasting impression!
