Recipe: Perfect Red Velvet Cheesecake Cookies

Red Velvet Cheesecake Cookies. Red velvet cake with cream cheese frosting in cookie form. (While we're on the subject of cakes as cookies… anyone try the carrot cake cookies in Sally's Cookie Addiction?!) It took me many failed attempts and horrific cream cheese disasters… but here it is. These red velvet crinkle cookies are hiding a creamy surprise. How to Make Red Velvet Cheesecake Cookie Cups.

Just be sure to grease the pan well so they come out easily. Red velvet cake in cookie form—that's what you've got here with these Red Velvet Cookies! Cream cheese and white chocolate chips lend tanginess and sweetness to every bite. You can have Red Velvet Cheesecake Cookies using 12 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Red Velvet Cheesecake Cookies

1. It's of Cookie.
2. Prepare 1 box of Red Velvet cake mix.
3. Prepare 2 tbsp of flour.
4. You need 2 each of large eggs.
5. It's 1/2 cup of vegetable oil.
6. It's 1 tsp of vanilla.
7. You need of Filling.
8. You need 4 oz of cream cheese, room temperature.
9. It's 2 cup of powdered sugar.
10. Prepare 1 tsp of vanilla.
11. It's of Drizzle.
12. You need 1 1/2 cup of white chocolate chips, melted.

I need absolutely no excuse to bake. Soft, chewy red velvet cookies with cream cheese filling! Easy, from-scratch cookies with true Southern red velvet flavor! Watch me make these soft n chewy red velvet cookie sandwiches from start to finish!

Red Velvet Cheesecake Cookies instructions

1. In a large bowl or stand mixer, combine cake mix & flour.
2. Whisk until clumps disappear.
3. Add flour, eggs, oil, & vanilla to the mixture & blend until smooth.
4. Wrap the dough in plastic wrap & refrigerate for at least 2 hours.
5. Combine cream cheese, powdered sugar, & vanilla, mixing until smooth.
6. Use a teaspoon to scoop out cheesecake filling & place on a plate.
7. Once you have 10 balls, place plate in the freezer for at least 2 hours.
8. Preheat oven to 350°F.
9. Line a large baking sheet with parchment paper.
10. Take approximately 1/4 cup of cookie dough & flatten in your hands.
11. Place 1 cheesecake ball in the center & wrap the cookie dough around it (make sure it is wrapped completely so no filling leaks out).
12. Gently roll it into a ball & place on the cookie sheet.
13. Do not bake more than 3 cookies at once - they are very large & spread.
14. Bake for 11-13 minutes, or until the cookies begin to crack.
15. Allow the cookies to cool on the baking sheet for 5 minutes before moving them.
16. Melt the white chocolate chips in a double boiler or the microwave.
17. After the cookies have cooled completely, drizzle the white chocolate over them.
18. Allow the chocolate to harden before serving.
19. Refrigerate the cookies if you are going to store for more than a day.

It's the first day of December!! Which means it's time to bring on all things sweet and all. These red velvet thumbprint cookies are so rich and fluffy with the perfect amount of creamy cheesecake filling. They are perfectly festive and delicious! Today in Utah we had nearly two feet of snow dumped on us, and we could hardly get out of our neighborhood without sliding off the road.