Red Velvet Cookies with Cream Cheese Chips
Made red velvet cookies and used Hershey’s cream cheese flavored chips instead of the usual white chocolate.
They baked up soft, rich, and just slightly chewy with that classic red velvet flavor; but those cream cheese chips? That’s what took it there.
It gives that subtle tang you expect from red velvet without needing a frosting moment. Simple, but it works.
Ingredients:
* 2 ¼ cups all-purpose flour
* ¼ cup unsweetened cocoa powder
* 1 tsp baking soda
* ½ tsp salt
* ¾ cup (1 ½ sticks) unsalted butter, softened
* 1 cup brown sugar
* ½ cup granulated sugar
* 2 large eggs
* 1 tbsp vanilla extract
* 1 tbsp red food coloring
* 1 ½ cups Hershey’s cream cheese flavored chips
Instructions:
1. Prep oven
Preheat oven to 350°F and line baking sheet with parchment paper.
2. Mix dry ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter & sugars
In another bowl, mix butter, brown sugar, and granulated sugar until smooth and fluffy.
4. Add wet ingredients
Mix in eggs, vanilla, and red food coloring until fully combined.
5. Combine
Gradually add dry ingredients into wet mixture. Mix until dough forms. Fold in cream cheese chips.
6. Scoop & bake
Scoop dough onto baking sheet and bake for 9–11 minutes, or until edges are set and centers stay soft.
7. Cool & enjoy
Let cookies cool slightly; they’ll stay soft with that perfect chewy center.
How I enjoyed it:
Warm, straight out the oven while the chips are still slightly melted ❤️
That soft texture with the cream cheese flavor throughout? Yeah… no icing needed
#dessertrecipe #lemon8challenge #lemon8food #RedVelvet #cookierecipe
Baking red velvet cookies with cream cheese chips is a delightful twist on the traditional treat, and I found it quite satisfying to prepare myself. Using Hershey’s cream cheese flavored chips adds a depth of flavor that stands out compared to the usual white chocolate chips. The subtle tang from the cream cheese chips perfectly complements the classic cocoa and vanilla notes of red velvet, creating a balanced and rich taste. One tip I discovered is to be careful not to overbake the cookies. Baking for about 9 to 11 minutes ensures the edges are set while the center remains soft and chewy, which is the hallmark texture for an irresistible cookie. I opted to bake mine on parchment-lined sheets to prevent sticking, and it made cleanup much easier too. Another trick is to enjoy these cookies warm, straight from the oven. The cream cheese chips will still be slightly melted, enhancing that luscious texture and flavor in every bite. Unlike traditional red velvet cakes that require frosting, these cookies deliver all the tang and creaminess directly through the chips, making frosting unnecessary. If you want to experiment, adding a pinch of espresso powder to the dough can elevate the cocoa flavors without overpowering the red velvet essence. Also, making sure your butter is softened properly before creaming with sugars contributes to a tender cookie crumb. Overall, these red velvet cookies are an easy yet special dessert that impresses guests and satisfies any sweet craving. They store well in an airtight container and can be gently reheated for that freshly baked feeling. Whether you're a seasoned baker or just looking to try something new, this recipe is a delicious and simple way to enjoy the rich flavors of red velvet in cookie form.
Looks good!