Red Velvet Cheesecake Cookies
Description
These beautiful red cookies would be the perfect cookie for that holiday cookie swap, holiday party or even Valentine's Day. They have a creamy cheesecake enter and then are drizzled with white chocolate.
Ingredients
Cookies:
1 box red velvet cake mix
2 T. all-purpose flour
2 large eggs
1/2 c. canola oil
1 t. vanilla extract
Cheesecake Filling:
4 oz. cream cheese, at room temperature
2 c. powdered sugar
1 t. vanilla extract
White Chocolate Drizzle:
1 1/2 c. white chocolate chips, melted
Directions
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Cookies:
In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
Cheesecake filling:
Using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until there are 10. Place plate in the freezer and freeze for at least two hours.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
To assemble cookies, take 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.
Bake just 3 cookies at a time because 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.
Melt white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.