Red Velvet Cream Cheese Chip Cookies
Delicious red velvet cookies with a tangy cream cheese chips
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!