For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 TBS all-purpose flour
2 large eggs
1/2 cup canola oil
1 tsp. vanilla extract
For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 tsp. vanilla extract
For the white chocolate drizzle:
1- 1/2 cups white chocolate chips, melted
1. To make 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 the dough in plastic wrap. The dough
will be oily. Refrigerate for at least two hours.
2. To make the 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 you have 10. (These cookies are very large. I made 20 balls instead.) Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350℉. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup (about 1/8 cup if making 20 cookies) 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. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak.
2. To make the 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 you have 10. (These cookies are very large. I made 20 balls instead.) Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350℉. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup (about 1/8 cup if making 20 cookies) 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. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak.
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