Red Velvet Cream Cheese Cookies
Equipment
Ingredients
Main
butter (softened)
115 g
cream cheese (softened)
115 g
granulated sugar
200 g
egg
1 piece
vanilla extract
5 ml
red food coloring
15 ml
all-purpose flour
280 g
cocoa powder
30 g
baking soda
5 g
salt
3 g
white chocolate chips
150 g
Instructions
Preheat oven and prepare baking sheet
Preheat the oven to 175°C and line baking sheets with parchment paper.
Cream butter and cream cheese
In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
Add sugar and mix
Add the granulated sugar and continue beating until light and fluffy.
Add egg and flavorings
Beat in the egg, vanilla extract, and red food coloring until well combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in chocolate chips
Gently fold in the white chocolate chips.
Scoop cookie dough
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 5 cm apart.
Chill the dough
Place the baking sheets in the refrigerator for 10 minutes to prevent spreading.
Bake the cookies
Bake for 10-12 minutes until the edges are set but centers are still soft.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness
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