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 cook Red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Red velvet cheesecake cookies
- You need 1 box of red velvet cake mix I used Duncan Hines.
- It's 2 tablespoons of all-purpose flour.
- You need 2 of large eggs.
- You need 1/2 cup of canola oil.
- Prepare 1 teaspoon of vanilla extract.
- You need of For the cheesecake filling:.
- You need 4 oz of cream cheese at room temperature.
- It's 2 cups of powdered sugar.
- It's 1 teaspoon of vanilla extract.
- You need of For the white chocolate drizzle: 1 1/2 cups 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
- 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..
- 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..
- 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..
- 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. enjoy!.
- Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak..
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.
