Description
A delicious red velvet cookie cake topped with cream cheese frosting, perfect for any celebration.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
- Cream the softened butter with granulated sugar and brown sugar until light and fluffy in a separate large bowl.
- Beat in the egg, red food coloring, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the white chocolate chips, ensuring they’re evenly distributed.
- Spread the cookie dough evenly in the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cookie cake to cool completely in the pan before frosting.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy for the frosting.
- Frost the cooled cookie cake generously, then slice and serve.
Notes
Keep an eye on the baking time; start checking for doneness at the 20-minute mark. The cookie cake should be set but not overbaked. Allow to cool completely before frosting.