red velvet cheesecake cookies

For the cookies:
1 box red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs
.5 cups canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

1. in a large bowl combine cake mix and flour with a whisk. in the bowl of a stand mixer {if you don’t have one, thats totally fine! use a handheld mixer} mix together cake mix, flour, eggs, oil and vanilla extract until smooth. wrap the dough in plastic wrap {the dough is oily!} refrigerate for at least two hours.

2. to make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. using a teaspoon, scoop out cheesecake filling and place on a plate. continue scooping out cheesecake filling into teaspoon balls until you have 10. place plate in the freezer and freeze for at least two hours. {they will look large, thats normal}

3. preheat oven to 350 degrees f. line a large baking sheet with parchment paper or a silicone baking mat. to assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. gently roll into a ball and place on prepared baking sheet. scoop onto lightly greased or parchment lined baking sheets. only bake 3 cookies at a time. the cookies are large and will spread. bake for 11-13 minutes or until the cookies begin to crackle. let the cookies cool on the baking sheet for 5 minutes. remove from baking sheet to a wire cooling rack and cool completely

4. melt the white chocolate chips in a microwave safe bowl or over a double-boiler. {i used a glass bowl on top of a small pot of gently boiling water} drizzle the white chocolate over the cooled cookies. let the cookies set until the chocolate hardens.

5.try not to eat all of them in one sitting. i have & you get quite the stomach ache. pretty sure it was still worth it.

{this recipe is from i’ve made them three time & they’re always perfect!}




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