Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth to make your cheesecake filling.
- In another bowl, mix the red velvet cake mix, all-purpose flour, cocoa powder, softened butter, and egg until a dough forms.
- Gently fold in the white chocolate chips until evenly distributed.
- Take a small portion of the dough, approximately one tablespoon, and place about one teaspoon of cheesecake filling in the center. Encase the filling with more dough.
- Roll into a ball and place on a baking sheet lined with parchment paper, leaving space for spreading.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to serve Red Velvet White Chocolate Cheesecake Cookies
These cookies shine brightest on their own, perhaps with a dusting of powdered sugar for extra flair. Serve them alongside a scoop of vanilla ice cream, or with a dollop of whipped cream for an indulgent dessert. They pair beautifully with a cup of hot cocoa or a chilled glass of milk, making them the ultimate treat during cozy evenings or festive gatherings.
Keeping leftovers fresh
To keep your cookies from going stale, store them in an airtight container at room temperature for up to three days. You can also refrigerate them if you prefer a colder treat. If you’re looking to enjoy them even later, freeze the formed but unbaked cookie dough for up to three months—just thaw and bake them when the craving hits!
Helpful cooking tips
- Make sure your cream cheese is soft enough to blend well with the other ingredients for a perfectly smooth filling.
- Don’t skip the resting time after baking; cooling helps enhance the flavor and texture.
- Feel free to add a pinch of salt to the dough for a nice contrast to the sweetness.
Creative twists
Want to experiment further? Try adding crushed nuts or other flavors, such as almond extract, to the cheesecake filling. You could also replace the white chocolate chips with butterscotch chips for a fun twist. If you’re looking to make this a gluten-free treat, replace the all-purpose flour with a gluten-free blend—just make sure your cake mix is also gluten-free!
FAQ
What is the prep time for these cookies?
The prep time for Red Velvet White Chocolate Cheesecake Cookies is around 15-20 minutes. Once they are in the oven, you’ll only have to wait another 10-12 minutes for a delicious dessert!
Can I substitute the cream cheese?
Yes! If you’re looking for a lower-fat alternative, consider using Greek yogurt. For a dairy-free option, vegan cream cheese works well, too!
How can I store these cookies safely?
You can store them in an airtight container at room temperature for up to three days, or refrigerate them for a week. If you freeze them, use them within three months for the best flavor and texture.
A great recipe like this one gives you not just cookies but a fun baking experience that leaves everyone wanting more!
