I found this recipe on a blog called twopeasandtheirpod.com and thought they were very inventive and decided to give them a try. WOW, they are great! I made them for a bake sale, they went fast and I’ve had several requests for the recipe.
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
- 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
- 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.
- 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, you will have to surround it in dough, so make them according to the size you want your cookies. Continue scooping out cheesecake filling into teaspoon balls until you have 24. Place plate in the freezer and freeze for at least two hours.
- 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 some of red velvet cookie dough and flatten in your hands. Place a frozen lump 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 cookies 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 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.
Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!
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