Red Velvet White Chocolate Cheesecake Cookies
Red Velvet White Chocolate Cheesecake Cookies
Ingredients
For the Cheesecake Bark
- 8 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla bean paste, or vanilla extract
For the White Chocolate Shards
- 4 ounces white chocolate, block or bar
For the Red Velvet Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon red food coloring powder, or 2 teaspoons gel food coloring
- 1 egg, large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate shards, prepared above
- 8 ounces cheesecake bark pieces, prepared above
Instructions
- 1
In a medium bowl, combine the softened cream cheese, sweetened condensed milk, and vanilla bean paste. Mix thoroughly with a spatula, then whisk until the mixture is smooth and creamy.
⏱️ 5 min
- 2
Pour the cheesecake mixture onto a baking sheet lined with parchment paper. Spread the mixture evenly into a thin layer using a spatula. Place the baking sheet with the cheesecake mixture into the freezer until it is very cold and firm, about 60 minutes.
⏱️ 60 min
- 3
Once firm, remove the cheesecake bark from the freezer and peel off the parchment paper. Place the bark on a cutting board and cut it into small squares or irregular pieces. Return the cut cheesecake pieces to the freezer to keep them cold and firm while you prepare the rest of the ingredients.
⏱️ 10 min
- 4
Take the block of white chocolate. Break or chop the white chocolate into small, irregular shards. Set aside.
⏱️ 5 min
- 5
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, granulated sugar, and red food coloring powder with a spatula or electric mixer until the red food coloring is fully activated and the mixture is a vibrant red and fluffy.
⏱️ 5 min
- 6
Add the egg and vanilla extract to the red mixture. Mix until all ingredients are well combined.
⏱️ 2 min
- 7
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive red cookie dough forms. Be careful not to overmix.
⏱️ 5 min
- 8
Gently fold in the prepared white chocolate shards and the chilled cheesecake bark pieces into the cookie dough until evenly distributed.
⏱️ 3 min
- 9
Using a large ice cream scoop (about 1/4 cup capacity), portion out large, uniform balls of cookie dough onto a baking sheet lined with parchment paper. Ensure each scoop contains a good mix of the red dough, white chocolate shards, and cheesecake pieces. Place the scooped dough balls onto a clean baking sheet.
⏱️ 10 min
- 10
Chill the scooped cookie dough balls in the refrigerator for at least 2 to 3 hours, or preferably overnight. This helps prevent spreading during baking.
⏱️ 120 min
- 11
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
⏱️ 15 min•🌡️ 350
- 12
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350
- 13
Immediately after removing the cookies from the oven, while they are still warm, use a large cookie cutter or ring mold (slightly larger than the cookie) to gently 'scoot' the edges of each cookie into a perfectly round shape. Let the cookies cool completely on the baking sheet before transferring them to a wire rack. For best results, enjoy these cookies cold.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet White Chocolate Cheesecake Cookies
For the Cheesecake Bark
- 8 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla bean paste, or vanilla extract
For the White Chocolate Shards
- 4 ounces white chocolate, block or bar
For the Red Velvet Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon red food coloring powder, or 2 teaspoons gel food coloring
- 1 egg, large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate shards, prepared above
- 8 ounces cheesecake bark pieces, prepared above
Instructions
- 1
In a medium bowl, combine the softened cream cheese, sweetened condensed milk, and vanilla bean paste. Mix thoroughly with a spatula, then whisk until the mixture is smooth and creamy.
⏱️ 5 min - 2
Pour the cheesecake mixture onto a baking sheet lined with parchment paper. Spread the mixture evenly into a thin layer using a spatula. Place the baking sheet with the cheesecake mixture into the freezer until it is very cold and firm, about 60 minutes.
⏱️ 60 min - 3
Once firm, remove the cheesecake bark from the freezer and peel off the parchment paper. Place the bark on a cutting board and cut it into small squares or irregular pieces. Return the cut cheesecake pieces to the freezer to keep them cold and firm while you prepare the rest of the ingredients.
⏱️ 10 min - 4
Take the block of white chocolate. Break or chop the white chocolate into small, irregular shards. Set aside.
⏱️ 5 min - 5
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, granulated sugar, and red food coloring powder with a spatula or electric mixer until the red food coloring is fully activated and the mixture is a vibrant red and fluffy.
⏱️ 5 min - 6
Add the egg and vanilla extract to the red mixture. Mix until all ingredients are well combined.
⏱️ 2 min - 7
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive red cookie dough forms. Be careful not to overmix.
⏱️ 5 min - 8
Gently fold in the prepared white chocolate shards and the chilled cheesecake bark pieces into the cookie dough until evenly distributed.
⏱️ 3 min - 9
Using a large ice cream scoop (about 1/4 cup capacity), portion out large, uniform balls of cookie dough onto a baking sheet lined with parchment paper. Ensure each scoop contains a good mix of the red dough, white chocolate shards, and cheesecake pieces. Place the scooped dough balls onto a clean baking sheet.
⏱️ 10 min - 10
Chill the scooped cookie dough balls in the refrigerator for at least 2 to 3 hours, or preferably overnight. This helps prevent spreading during baking.
⏱️ 120 min - 11
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
⏱️ 15 min•🌡️ 350 - 12
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350 - 13
Immediately after removing the cookies from the oven, while they are still warm, use a large cookie cutter or ring mold (slightly larger than the cookie) to gently 'scoot' the edges of each cookie into a perfectly round shape. Let the cookies cool completely on the baking sheet before transferring them to a wire rack. For best results, enjoy these cookies cold.
⏱️ 10 min