Tuesday, December 20, 2011

Red Velvet Cheesecake Cookies

Aren't these festive? I've decided I am totally digging anything with cheesecake involved here lately. The filling in these are more of a cream cheese frosting than cheesecake, but that doesn't make them any less delicious. These are fairly easy to make, using a cake mix to make the dough. I took these babies to the office and everyone loved them.  A few comment were..."these are so soft and moist," "I think these are the best cookies I've ever had," and my favorite, "these were like a party in my mouth." Needless to say, these cookies are pretty good. The dough is a little sticky, so be forewarned when you work with it. Hope you all are having a great time with all of your holiday baking, and I think these would be great to add to your repertoire.

Ok I don't know if I'm "supposed" to say this, but other than the baking part, I'm REALLY ready for Christmas to be over. It is just so stressful, and I don't even have kids yet. The stores are just jam-packed, the grocery store isn't even fun right now. Have you ever seen Christmas with the Cranks? I'm thinking a cruise for Christmas would be great, but how are you supposed to get out of everything? I need to start looking into this idea.

Merry Christmas everyone!

Red Velvet Cheesecake Cookies  

For the cookies:
  • 1 box red velvet cake mix (I used Duncan Hines)
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract 
For the cheesecake filling:
  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract 
For the white chocolate drizzle:
  • 1 1/2 cups white chocolate chips, melted 

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

I wish I could say I came up with the recipe, but alas I did not. It was Maria at two peas and their pod who came up with this yumminess. Check out her blog for her beautiful pictures. I am definitely not that caliber of a photographer yet, but I'm working on it. :) Guess who's wishing for a new camera for Christmas? Santa, *hint hint*

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