A few months ago I found this yummy recipe on pinterest and I was very excited to try it out. I’ve made these cookies twice now and they always turn out SO yummy and moist!
This is what you will need for the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
And what you need 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
***Please note: The cookie dough & the cheesecake filling will need to be refrigerated for at least 2 hours. Something I didn’t read the 1st time, which then lead me to have a long night of baking! Lol***
To make the cookies:
In a large bowl combine cake mix and 2 tablespoons all-purpose flour. Whisk until clumps disappear.
In the bowl of a stand mixer, mix together flour cake mix, 2 eggs, 1/2 cup oil and 1 teaspoon of vanilla extract. Mix until smooth.
Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
To make the cheesecake filling:
using a mixer, combine 4. Oz of cream cheese, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth.
Using a teaspoon, scoop out cheesecake filling and place on a plate. (If the filling is too runny, like in this picture, use more powdered sugar, which I did the 2nd time I made them, and the filling turned our perfect)
Place plate in the freezer and freeze for at least two hours. The picture above is of the filling AFTER I had put it in the freezer....
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. The recipe says to only bake 3 cookies at a time, but I did 6 cookies at a time and didn’t have any problems, my scoops may have been smaller than what the recipe calls for.
Bake for 11-13 minutes or until the cookies begin to crackle. I baked them on a silicone baking mat and I had no problem with them sticking.
Let the cookies cool on the baking sheet for 5 minutes.
Remove from baking sheet to a wire cooling rack and cool completely.
White chocolate drizzle
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler.
Drizzle the white chocolate over the cooled cookies with a fork.
Let the cookies set until the chocolate hardens. Serve and enjoy!
