Valentine’s Day is just around the corner and these red velvet cheesecake cookies are a perfect treat to make for your loved ones! I meant to make this recipe around Christmastime but never got around to it. I’m glad I finally found time to make them because they are delicious! The outside of the cookie is crisp and rich and the inside is oozing with velvety cream cheese. Go ahead, treat yourself to Valentine’s Day early!
Red Velvet Cheesecake Cookies
From twopeasandtheirpod Printer Friendly Recipe
Yield: 10 giant cookies
Cook Time: 11-13 minutes
Ingredients
cookies
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
cheesecake filling
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
White chocolate drizzle
1 1/2 cups white chocolate chips, melted
Directions
Cookies
Combine the cake mix and flour in a large bowl (the bowl of a stand mixer), whisking out the clumps. Place bowl in stand mixer and mix together the flour mixture, eggs, oil, and vanilla, mix until smooth. Use plastic wrap to wrap the dough and place in fridge for at least 2 hours (the dough will be oily).
Cheesecake Filling
In a large bowl mix together the cream cheese, powdered sugar, and vanilla with an electric mixer until smooth. Scoop out ten teaspoons of the cheesecake filling, roll into balls, and place on a plate. Freeze the cheesecake balls on the place for at least two hours.
To make the cookies
Preheat oven to 350 degrees and line a baking sheet with a nonstick liner, set aside. Scoop out 1/4 cup of cookie dough and flatten with hand, continue until you’ve flattened out 10 pieces. Place the frozen cheesecake filling in the center of the flattened dough. Roll the dough around the cheesecake filling, into a ball. Place 3 or 4 of the stuffed cookie dough balls on the prepared cookie sheet (the cookies are large and will spread during the baking process). Bake for 11-13 minutes until the cookies are starting to crack. Remove the pan from the oven and allow to cool on the sheet for 5 minutes, then allow to cool completely on a wire cooling rack.
Chocolate Drizzle
In a small bowl, microwave the chocolate chips (or melt over a double-boiler). Use a fork to drizzle the melted chocolate over the cookies. Allow the chocolate to harden, serve, and enjoy! Store cookies in the fridge.
Note: You can make smaller cookies by using less dough/filling for each cookie.
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