*Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.
Valentine’s day is just around the corner and it’s a great time for all the sweet treats for your friends and family. Baking around each holiday is just so much fun because it’s like once a year you can make these festive or themed treats (and not look like a crazy person).
This week I tried a cookie recipe that I was hoping to share, but it was a major fail. I am not sure where I went wrong, but it just didn’t taste the way I thought it would. So it is back to the drawing board on that one. I ordered some new supplies in hopes it will be the solution to turn that cookie recipe around so I can share it with all of you.
So when you think of Valentine’s day treats, you think of reds and pinks and probably chocolate. I have found red velvet anything to be popular this time of year. I actually have never tried red velvet anything before a couple of weeks ago when I made the Baking with Blondie Red Velvet Sheet Cake with Hot cocoa buttercream. It was a lot of fun to make. I made it to bring into work. Traditionally, red velvet is served with a cream cheese frosting and some of the feedback was that people were missing the cream cheese frosting. I always like to break the norms so that’s why I thought this hot cocoa buttercream would be an awesome change in tradition. I heard the feedback loud and clear and it’s inspired the recipe I am sharing with you all today.
Red Velvet Cream Cheese Chip Cookies. Classically, you find red velvet cookies with white chocolate chips, but I wanted to find a way to bring in that cream cheese flavor since the pairing of red velvet and cream cheese is loved by many. I started doing some searching. Here I was thinking I was going to have to do like a cream cheese swirl or maybe some flavor emulsion, but I came across Hersey’s Cream Cheese Chips. Easy Peasy – our favorite. As soon I was able to get my hands on them, I got to work making a chunky red velvet cookie with those luscious cream cheese chips.
Needless to say, all the taste testers thoroughly enjoyed this new recipe which is why I am sharing it with you today. Honestly, I really like these ones too. They are red, chocolatey and have the perfect amount of cream cheese flavor. We all know cream cheese is a strong and tangy flavor and I was wanting some a bit tamed down. These cookies are really good for any occasion, but the red coloring makes them perfect for Valentine’s day. You could also color them any color you want, and they could be festive for any holiday or celebration!
I hope you enjoy this cookie recipe as much as I do and share it with your friends and family. Be sure to share some photos with me on instagram of your creations.
Some of my Favorite Products used:
![Vanilla Extract Cornstarch Cocoa Powder](http://<a target="_blank" href="https://shareasale.com/r.cfm?b=2362755&u=3874950&m=130131&urllink=&afftrack="><img src="https://static.shareasale.com/image/130131/BakingSchool_300x250.jpg" border="0" alt="Join us at the King Arthur Baking School" /></a>“>Cake Flour </a></p>
</div>
</div>
</div>
<div class=){kind=link}
Red Velvet Cream Cheese Chip Cookies
Ingredients
- 1 cup Cold butter, cubed
- 1 ½ cup Granulated sugar
- 2 Eggs
- 1 ½ tsp Vanilla extract
- 1 ½ tsp Red gel coloring
- ¼ cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Cornstarch
- ¾ tsp Sea salt
- 1 cup Cake flour
- 1 ¾ cup AP flour
- 2 cups Hersey's Cream Cheese Chips
Instructions
- Preheat oven to 410℉. Line your baking sheets with parchment paper.
- In a bowl, cream the cold, cubed butter and sugar together on low for about a minute. Increase the mixer speed to medium speed for about 30 seconds. Increase mixer speed again to high for 30 more seconds or until light and fluffy.
- Scrap the sides of the bowl down with a spatula.
- Add in one egg at a time while the mixer is on low.
- Add in the vanilla extract and then the red food gel.
- Add in the cocoa powder, baking soda, cornstarch, salt and both flours. Beat on low until the dough comes together. *add additional food gel if you want an more intense red color, but don't add more than 4 tsps.
- Add in the cream cheese chips a little at a time. You can chill the dough in the fridge for 20 mins, if you want to prevent spreading, but I did not.
- Roll in to 2 tablespoon sized balls. I did about 4 per baking sheet, but you could do 5 or 6 per sheet.
- Bake for 8-10 minutes depending on your oven. Mine baked for 8-9 minutes each. You are looking for the tops of the cookies to be set. The cream cheese chips do brown pretty easy when they are touching the baking sheet, so the bottoms will brown before the cookies are done.
- Remove when the tops are just set (dull and not doughy), and let rest on the cookie sheet for at least 5 minutes.
- Move to a wire rack for cooling about 15 minutes or so. These cookies are delicious warm, but are also so good completely cooled. Enjoy!