Lizzie’s Kitchen: Red Velvet Chessecake Cookies

You know how sometimes you are craving something, but you can’t quite put your finger on it? That will no longer happen once you’ve tried these cookies. You’ll always be craving the exact same thing. 

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.
Beware: Baking Causes Highly Addictive Behavior
Red Velvet Cheesecake Cookies
What You’ll Need:
For the Cookies
  • 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
For the Filling
  • 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
For the Drizzle
  • 2 C white chocolate chips, drizzled

What You’ll Do:

  • 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!

10 Comments

  1. the cookies definitely match with the reds on your blog scheme. thats fantastic. they look delicious!

  2. Yum! Those cookies look amazing! I am convinced that if I made them the entire batch would *mysteriously disappear* in record time… šŸ˜›

  3. I have not made these yet! I bought all the stuff before Christmas but never got to it…. Now you've made me want to make them again:) they just look amazing!

  4. Oh gosh! These look AMAZING! šŸ™‚ I might have to try them! My husband would love them, for sure! šŸ™‚

    I found your Blog today and I am so happy I did! šŸ™‚

    New follower here!

    Breanna
    http://therushfamily.blogspot.com

  5. Wow. They don't have these in Madagascar!!! (but we do have some pretty good croissants) Im going to have to make these for Mike when I get back to the states. Red Velvet is his fav!!!

    Hope you have been keeping up with my adventures! Love ya!

    http://olivia-roadlesstraveled.blogspot.com/

  6. Wow. They don't have these in Madagascar!!! (but we do have some pretty good croissants) Im going to have to make these for Mike when I get back to the states. Red Velvet is his fav!!!

    Hope you have been keeping up with my adventures! Love ya!

    http://olivia-roadlesstraveled.blogspot.com/

  7. Oh my word these looks so GOOD! Thanks for linking up to Heavenly Treats Sunday! i am pinning these!

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