Red Velvet Cheesecake Cookies
Two years the our first batch of these came out of the oven just in time for a midweek dinner party around Valentine’s Day. I’ve used them since for quite a few occasions (the most recent being a Christmas cookie swap). They actually pretty simple to make for what appears to be an intricate cookie and they are highly addictive. These would be perfect to give to friends or coworkers on Valentine’s or served up for dessert with a little ice cream.
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 refrigerate 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).
I first shared the recipe in a blog post almost two years ago and its fun to go back and see what has changed since then. The photography in the post makes me cringe, while at the same time appreciating how far this little blog has come. Thank so much for stopping by, for reading, for commenting, for inspiring me. I really do love sharing bits and pieces of our life on this little corner of the internet and it makes me happy that some of you enjoy it too.