Red velvet and white chocolate chip cheesecake cookies
Hello! It’s rainy and cold today, so I decided to bake. What better way to brighten up the day than to make red velvet cookies??
These red velvet cookies are extra good because they have white chocolate chips and cream cheese in them. They bake up nice and soft, and amazingly delicous.
The Girl Child is a fan of all things red velvet, just like a lot of southerners. She is not a huge fan of white chocolate, however (except my white chocolate fudge!). She loves these cookies though! As a matter of fact, 6 of them disappeared before making it to the cookie jar.
Then My Man came through and more cookies disappeared. In this house, you almost don’t need a cookie jar. If the Middle Child and the Misplaced Redneck were here, I know a cookie jar would be pointless.
When all the kids were home, anything I baked was just put on a cookie platter. By morning the platter was ready to be washed.
Ready to make these luscious cookies? Here’s what you’ll need:
1/2 cup butter (softened)
8 oz package cream cheese (softened)
1 egg
3 tsp vanilla extract
1 box red velvet cake mix (I use Betty Crocker delights super moist)
2/3 cup white chocolate chips
Ok. Let’s do this!
Preheat oven to 350°
Cream together butter and cream cheese.
Whisk in egg and vanilla extract until combined.
Beat in cake mix until well blended.
Stir in chocolate chips.
Look at that sexy dough!!
The Girl Child likes to lick the beaters, and I’ve been known to lick the spoon. So, if you want to take a taste, I’m not going to judge.
Refrigerate dough for 30 minutes.
Line baking sheet with parchment paper.
Form balls with 1 TBSP of dough.
Arrange dough balls on baking sheet.
Place in oven and bake for 9-11 minutes.
Remove from oven and allow cookies to cool on baking sheet for 2 minutes before moving to cooling rack.
Cookies will be soft.
Store in an airtight container.
That’s it! I hope you enjoy these as much as we do.
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Red Velvet White Chocolate Chip Cheesecake Cookies
Ingredients
- 1/2 cup butter softened
- 8 oz package cream cheese softened
- 1 egg
- 3 tsp vanilla extract
- 1 box red velvet cake mix I use Betty Crocker delights super moist
- 2/3 cup white chocolate chips
Instructions
- Preheat oven to 350°
- Cream together butter and cream cheese.
- Whisk in egg and vanilla extract until combined.
- Beat in cake mix until well blended.
- Stir in chocolate chips.
- Refrigerate dough for 30 minutes.
- Line baking sheet with parchment paper.
- Form balls with 1 TBSP of dough.
- Arrange dough balls on baking sheet.
- Place in oven and bake for 9-11 minutes.
- Remove from oven and allow cookies to cool on baking sheet for 2 minutes before moving to cooling rack.
- Store in an airtight container.