Red Velvet Cheesecake Cookies

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.

Combine cake mix and flour

Whisk until clumps disappear

Add eggs, oil, and vanilla

Add eggs, oil, and vanilla

Mix until smooth and refrigerate for at least 2 hours. Such a pretty shade of red!

Combine cream cheese, powdered sugar, and vanilla

Mix until smooth

Scoop cream cheese mixture into 10 teaspoon balls and stick in freezer for at least 2 hours

Separate red velvet mix into 1/4 cup sized portions. In my case, 11 portions…I guess this accountant forgot how to count to 10 momentarily!

Flatten a portion of red velvet cookie dough

Place one portion of the cheesecake filling on the dough

and gently wrap the cookie dough around the filling

Roll into a ball and place on prepared baking sheet

Only bake 3 cookies at a time because they will expand by quite a bit

Just about done! They are starting to crackle on the top

All done! Be patient and let them cool completely

Melt the white chocolate chips over a double-boiler (or microwave)

The cookies are cooled and the white chocolate drizzle is ready!

I spooned the white chocolate into a pastry bag. A plastic baggie with a tip cut out would also work

Drizzle away!

Now let the cookies set until the chocolate hardens….then you can FINALLY eat them!

I put hearts on a few of them for V-Day ♥

Good-bye cookie, I shall eat you now!

 

One thought on “Red Velvet Cheesecake Cookies

  1. Pingback: Top 12 Recipes of 2012 | Just a Spoonful of Sugar

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