Vampire Cheesecake Cookies
Equipment
Ingredients
Cheesecake Filling
cream cheese (softened)
226 g
sugar
100 g
powdered sugar
15 g
sour cream
30 g
vanilla extract
2.5 ml
red food coloring
1 tsp
Cookie Dough
butter (softened)
113 g
brown sugar
100 g
sugar
66 g
egg
1 piece
vanilla extract
5 ml
cocoa powder
30 g
baking soda
2.5 ml
baking powder
1.25 ml
salt
2.5 ml
all-purpose flour
180 g
milk
60 ml
black food coloring
1 tsp
mini chocolate chips
130 g
Drizzle
white chocolate (melted)
100 g
red food coloring
1 tsp
coconut oil
5 ml
Instructions
Prepare cheesecake filling
Mix cream cheese, sugars, sour cream, vanilla, and red food coloring until smooth.
Portion and freeze filling
Scoop filling into 8 small portions and freeze for at least 1 hour.
Cream butter and sugars
Cream together the butter, brown sugar, and sugar until light and fluffy.
Add wet ingredients to dough
Mix in the egg and vanilla, then add cocoa powder, baking soda, baking powder, salt, and flour.
Finish cookie dough
Stir in milk until soft dough forms, then mix in black food coloring and fold in mini chocolate chips.
Stuff cookies with filling
Divide dough into 8 portions, flatten each, place frozen filling in center, and wrap dough around it.
Chill stuffed cookies
Freeze stuffed cookies for 5–10 minutes or refrigerate for 30 minutes.
Bake cookies
Bake at 175°C for 13–15 minutes until edges are set.
Cool cookies
Let cookies cool on baking sheet for 10–15 minutes.
Prepare and apply drizzle
Mix red food coloring into melted white chocolate, add coconut oil if needed, and drizzle over cooled cookies.
Original recipe
Storage
Store in airtight container. Cookies can be frozen before baking for up to 1 month
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