❤️🍪 Red Velvet White Chocolate Cheesecake Cookies

❤️🍪 Red Velvet White Chocolate Cheesecake Cookies

Yield: ~18–20 cookies
Time: ~35 minutes

Ingredients

Cheesecake Filling

• 4 oz cream cheese, softened

• ¼ cup powdered sugar

• ½ tsp vanilla extract

Cookie Dough

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 1 large egg

• 1 tbsp milk

• 1½ tsp vanilla extract

• 1 tsp white vinegar

• 1 tbsp cocoa powder

• 1 tsp baking soda

• ¼ tsp salt

• 2 cups all-purpose flour

• 1 tbsp red food coloring (gel preferred)

• 1 cup white chocolate chips

Instructions

1. Make the Cheesecake Centers

   • Mix cream cheese, powdered sugar, and vanilla until smooth.

   • Scoop into small teaspoon-sized balls.

   • Freeze for 20–30 minutes (this keeps them creamy, not messy).

2. Make the Cookie Dough

   • Cream butter, granulated sugar, and brown sugar until fluffy.

   • Beat in egg, milk, vanilla, and vinegar.

   • Mix in cocoa powder, baking soda, and salt.

   • Add flour gradually, then food coloring.

   • Fold in white chocolate chips.

3. Assemble

   • Preheat oven to 350°F (175°C).

   • Scoop 2 tbsp dough, flatten slightly.

   • Place frozen cheesecake ball in the center.

   • Wrap dough around it and seal completely.

4. Bake

   • Place cookies 2–3 inches apart on lined baking sheet.

   • Bake 11–13 minutes—edges set, centers soft.

   • Let cool on pan 5 minutes before transferring.