Red Velvet White Chocolate Cheesecake Cookies

Red Velvet White Chocolate Cheesecake Cookies.

​The secret to these is the "stuffing" method—you freeze the cheesecake filling first so it doesn't melt away while baking.

​Ingredients List

• ​For the Cheesecake Filling:

• ​6 oz cream cheese, softened
• ​1/4 cup powdered sugar
• ​1/2 tsp vanilla extract

• ​For the Cookie Dough:

• ​1/2 cup unsalted butter, softened
• ​1/2 cup brown sugar
• ​1/4 cup granulated sugar
• ​1 large egg
• ​1 tsp vanilla extract
• ​1 ½ cups all-purpose flour
• ​3 tbsp unsweetened cocoa powder
• ​1 tsp cornstarch
• ​1/2 tsp baking soda
• ​Pinch of salt
• ​1-2 tsp red food coloring (gel works best)
• ​1/2 cup white chocolate chips (plus more for topping)

​Instructions

​Prep the Filling: Mix the cream cheese, powdered sugar, and vanilla until smooth. Drop small spoonfuls (about 1 teaspoon each) onto a parchment-lined tray and freeze for at least 30-60 minutes until firm.

​Make the Dough: Cream the butter and sugars together. Add the egg, vanilla, and red food coloring. Mix in the dry ingredients (flour, cocoa, cornstarch, baking soda, salt) until just combined. Fold in the white chocolate chips.

​Assemble: Take about 2 tablespoons of cookie dough, flatten it in your hand, place a frozen cheesecake dollop in the center, and wrap the dough around it. Seal it tightly so the filling doesn't leak.

​Bake: Place on a baking sheet and bake at 350°F (175°C) for 10-12 minutes.

​Finish: Press a few extra white chocolate chips into the tops of the warm cookies immediately after taking them out of the oven. Let them cool completely to allow the cheesecake center to set.

​Pro Tip: If the dough is too sticky to handle while stuffing, chill the dough in the fridge for 30 minutes before assembling.