Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and white vinegar to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the melted white chocolate.
- Scoop tablespoon-sized portions of red velvet dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Enclose the filling and roll into a ball. Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg