Red Velvet Raspberry Cheesecake Cookies

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Step 1

1️⃣ Prepare the Fillings: • Cheesecake Filling: Mix cream cheese, powdered sugar & vanilla until smooth. Scoop into small balls & freeze for at least 2 hours. • Raspberry Jam: Heat raspberries & sugar on low heat until soft. Mix cornstarch with a tiny bit of water & stir in to thicken. Cool & refrigerate.(Or just use store-bought raspberry jam!)

Step 2

2️⃣ Make the Dough: •Cream butter & sugars. Add egg, vanilla & gradually add red food coloring until you get the perfect color. •Sift in flour, cocoa, cornstarch, baking soda, baking powder & salt. Mix until just combined. •Fold in white chocolate & chocolate chips.

Step 3

3️⃣ Assemble the Cookies: • Take 120g dough, flatten, add 1 large or 2 small frozen cheesecake balls. • Pipe raspberry jam on top, seal the dough & shape into a round ball with a slight tip on top. • Freeze for at least 2 hours before baking!

Step 4

4️⃣ Preheat oven to 180°C & place the baking pan inside while preheating.

Step 5

5️⃣ Bake for 12-16 mins on the hot pan. (Mine took 16 minutes!)

Step 6

6️⃣ Swirl with a cookie cutter for a perfectly round shape after baking.