Red Velvet Cheesecake Cookies
healthierhomemade.co
January 23, 2025
super easy
Red Velvet Cheesecake Cookies
Servings: 18
Ingredients
Cheesecake Filling
- 8 oz Cream cheese
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1 Egg
Cookie Dough
- 1 cup Butter (room temp)
- 1 1/4 cup Sugar
- 2 Egg
- 1 tsp Red dye (we love supernatural)
- 2 tbsp Coffee
- 3 cup Einkorn flour
- 1 tsp Himalayan salt
- 1 tsp Baking soda
- 1/2 cup Cacao powder
Instructions
- In a bowl, combine 8 oz. cream cheese, 1/2 cup sugar, 1 tsp. vanilla and 1 egg.
- Beat with a beater on medium until completely combined (about 2 minutes).
- Line a baking sheet with parchment paper. Drop tsp. fulls on the parhcment paper. Think of it as little dollops. Place in the freezer for 1 hour.
- While that is flash freezing make the cookie dough.
- In a bowl, cream together the 1 cup of room temperature butter, 1 1/4 cup of sugar. Add in 2 eggs, 1 tsp. red dye, and 2 TBSP. coffee. Mix about 2 minutes until well blended together.
- In a separate bowl mix together 3 cups flour, 1 tsp. pink himalayan salt and 1/2 cup cocoa powder.
- Blend the dry mixture into the wet mixture in 1/3's until completely mixed.
- Crush up 1/2 cup of chcolate crackers. in a baggie.
- Line a baking sheet with parchment paper. Preheat the oven to 350f.
- Scoop the cookie dough with a large cookie scoop about 2 TBSP. Stick one of the frozen cream cheese balls into the dough and roll abour the cream cheese drop to create about a ball. about 2 TBSP. Roll into a ball and dip into the chocolate crumbs.
- Then, place onto the lined parchment paper.
- Place into the oven and bake at 350f for 12-15 minutes.
- Remove and let cool.
- Store in an air tight container in the refrigerator.
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