Red Velvet Cookies

Soft chocolate chip cookies with milk chocolate, flake salt and a dreamy inside of cheesecake filling. Red of course!

Red Velvet Cookies

The recipe provides 12 large cookies or 18 medium-sized red velvet chocolate chip cookies.

Ingredients (dough):

200 g of soft, room-warm butter

0.5 dl of powdered sugar

1.75 dl of brown sugar or light muscovado sugar

1 tablespoon red pasta color

1.5 tbsp cocoa

1 room-tempered egg

3.5 dl wheat flour

1 teaspoon bicarbonate

2 tsp baking powder

2 teaspoons vanilla sugar

2 tsp of corn

150 g milk chocolate (buttons or coarsely chopped)

Ingredients (cheesecake filling):

300 g of cream cheese

1 egg

0.5 dl of powdered sugar

2 teaspoons vanilla sugar

50-100 g milk chocolate and flake salt to decorate with.

Red Velvet Cookies

Do this:

Set the oven to 175 degrees (upper and lower heat).
Beat butter, powdered sugar and brown sugar really creamy with electric whisk.
Mix cocoa and pasta color in a small bowl and whisk it in the butter sugar with electric whisk until the whole batter is colored red. Add the egg and whisk a little.
Aim down wheat flour, bicarbonate, baking soda, salt, vanilla sugar and corn. Carefully work together just until it comes together into a dough. Add the chocolate and work it in until it is evenly distributed in the dough.
Make a new bowl and whisk together cream cheese and eggs by hand. Add powdered sugar and vanilla sugar and whisk slightly.
Divide the dough into as many pieces as you want cookies. Flat to each part of the hand, in one click have cream cheese and fold over the edges. Roll up to a ball and place on a sheet of baking sheet paper. The cookies flow out properly so be generous with the distance between the cookies on the plate. Preferably use two plates.
Place the plates in the fridge for at least 30 minutes (place the cookie balls on trays covered in baking sheet paper unless the plates fit in the fridge).
Bake the cookies in the middle of the oven for about 15 minutes, add more chocolate to the cookies while they are still warm and allow the cookies to cool on the plate. Sprinkle with flake salt when cooled.


Make the cookies without eggs by replacing each egg with 2 tablespoons of water.
The cookies make you easily gluten-free by replacing the wheat flour with 5 dl gluten-free flour mix and 2 teaspoons of pofiber.

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