Red Velvet Cheesecake CookiesPosted: February 11, 2012 | |
According to Luke, he has never been without a date on Valentine’s Day. We first met in January a few year back, and even though I didn’t know about his streak at the time, I guess I was destined to be his next Valentine. It was our second date actually, the first being one he tricked me into going on.
I’ll tell that story later. We went to one of my favorite restaurants, a wonderful Thai joint called Typhoon (if you ever find yourself in central CT and need a bite to eat, I’d highly recommend them) and ate delicious noodles while listening to live harp music.
He also got me flowers. We easily established that Luke is the hopeless romantic in our relationship, which works well, as I think two would make it a bit crowded. We haven’t decided whether we’ll be eating in or out this V-Day, but lucky me, I got a present early.
They’re just like the kind I bought in Paris, amazingly smooth and buttery. Needless to say, I’m thrilled.
There are many red/pink velvet recipes floating around the Internet at the moment, and I wanted to get in on the fun. When I first saw these cookies, the recipe called for boxed cake mix. I avoid mixes if at all possible, so I went searching for a from scratch recipe.
And oh. my. goodness. Definitely one of the best batches of cookies I’ve ever made. The cookies are soft, but slightly crisp around the edges, and the cheesecake filling adds just the right amount of creaminess to the middle of your big cookie bite.
Luke had these all to himself while I visited my grandma, lucky him. I’d whip up another batch on V-Day, but there’s another type of cookie that has Luke enamored more, which of course I’ll share in a bit.
Red Velvet Cheesecake Cookies
Adapted from Babble
Makes about 2 dozen cookies
1/2 cup butter (1 stick), softened
1 1/4 cups sugar
1 teaspoon vanilla extract
1 tablespoon natural red food coloring
1 1/3 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
To make the cheesecake filling, beat the cream cheese, powdered sugar and vanilla until smooth. Scoop out teaspoons of the filling onto a plate lined with wax paper and put it in the freezer for 1 hour.
Preheat oven to 375 degrees F and grease/line two baking sheets. In a large mixing bowl, cream together butter and sugar. Add in egg and beat well. Beat in vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.
Take a golf ball sized piece of dough and flatten it in your palm. Place one of the cream cheese balls in the middle, then fold the cookie dough around it, making sure it is covered completely. Place on prepared cookie sheet. Repeat until all the cookie dough is gone.
Bake at 375 degrees F for 10-12 minutes until centers appear set. Allow to cool slightly on baking sheet. Transfer to a wire rack to cool completely.