Side Pannel
Red Velvet Vanilla Cheesecake Cookies
Red Velvet Vanilla Cheesecake Cookies
- Recipe Submitted by Parfait on 11/20/2014
Category: Holiday, Kids, Cookies, Cheesecakes
Ingredients List
- 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
Directions
1. Mix eggs, oil, and vanilla together. Add cake mix and flour. Mix until smooth.
2. Cover and refrigerate dough for at least one hour.
3. Using a stand mixer (or beaters), whisk powdered sugar, cream cheese, and vanilla together until smooth.
4. Using a spoon and your finger, scoop out 1" balls of filling onto a plate (no need for them to be perfect, just separated)
5. Place plate in fridge for at least two hours (or freezer for one).
6. 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.
6. Let cookies cool and then drizzle with melted white chocolate. (before I had frosting bags for piping, I just used a knife to drizzle. 7. 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)
2. Cover and refrigerate dough for at least one hour.
3. Using a stand mixer (or beaters), whisk powdered sugar, cream cheese, and vanilla together until smooth.
4. Using a spoon and your finger, scoop out 1" balls of filling onto a plate (no need for them to be perfect, just separated)
5. Place plate in fridge for at least two hours (or freezer for one).
6. 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.
6. Let cookies cool and then drizzle with melted white chocolate. (before I had frosting bags for piping, I just used a knife to drizzle. 7. 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)
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
