Ben and I were headed over to some friends for dinner on Thursday night (midweek dinner parties are my favorite :). I was in charge of dessert. I wanted something chocolate, of course, and something Valentinesie. When I came across these on pinterest, I knew I had to try them. The cream cheese frosting filling is fabulous… and needless to say, it was love at first bite.
- 1 box of red velvet cake mix (I buy whatever is one sale)
- 2 TBSP flour
- 2 eggs
- 1/2 C vegetable oil
- 1 tsp pure vanilla extract
- 4 oz cream cheese (I never actually use all of it so if you have a little less, no worries)
- 1 tsp vanilla extract
- 2 C powdered sugar
- 2 C white chocolate chips, drizzled
- Mix eggs, oil, and vanilla together. Add cake mix and flour. Mix until smooth.
- Cover and refirgerate dough for at least one hour.
- Using a stand mixer (or beaters), whisk powdered sugar, cream cheese, and vanilla together until smooth.
- Using a spoon and your finger, scoop out 1″ balls of filling onto a plate (no need for them to be perfect, just separated)
- Place plate in fridge for at least two hours (or freezer for one).
- Remove dough and filling from fridge or freezer. Take a small ball of dough (1/8 – 1/4 a cup) and roll it into a ball. Flatten the ball using your palms, and place a small ball of filling in the middle. Use your hands to fold the edges of the dough around the filling, completely surrounding it (you now have a ball of doughs around a ball of filling). Place on baking sheet and repeat till all the dough is gone. Bake at 350 for 10 – 13 minutes or until the tops of the cookies crack. ***Once you see them begin to crack, remove them. Even if they don’t look done, they are.
- Let cookies cool and then drizzle with melted white chocolate. (before I had frosting bags for piping, I just used a knife to drizzle. Its a little messy but works just fine – if the white chocolate isn’t working for you, you can drizzle the extra cream cheese frosting on top of the cookies instead)
****If you are going to store the cookies for more than a day, you may want to keep them in the refrigerator (given that they’re filled with cream cheese – but to be honest, I never have and they’re still good a few days later).
linking up for Sweet Temptations!