Red velvet cheesecake cookies. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Red Velvet & Cheesecake…Mmmmm. If you are a Cheesecake Factory fan, chances are you have had their Red Velvet Cheesecake. These cookies remind me of that cheesecake, but of course they are better because they are cookies:) I made the cookies giant size because it's the holiday season and indulging is A-OK in my book:) I am going to leave a plate of these cookies out for Santa. Place a frozen 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.
Make the filling: Line a baking sheet with parchment paper.
Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth.
You can cook Red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Red velvet cheesecake cookies
- Prepare 1 box of red velvet cake mix I used Duncan Hines.
- It's 2 tablespoons of all-purpose flour.
- It's 2 of large eggs.
- You need 1/2 cup of canola oil.
- It's 1 teaspoon of vanilla extract.
- Prepare of For the cheesecake filling:.
- You need 4 oz of cream cheese at room temperature.
- Prepare 2 cups of powdered sugar.
- Prepare 1 teaspoon of vanilla extract.
- It's of For the white chocolate drizzle: 1 1/2 cups white chocolate chips melted.
Super easy red velvet cheesecake cookies. This is the easiest recipe to make from scratch and is a hit for cookie lovers. It is slightly crunchy on the edges but the goey soft cream cheese filling is sensational. Red velvet cake is so pretty and perfect for the holiday season.
Red velvet cheesecake cookies step by step
- 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..
We all know my heart belongs to cookies, not cake. So I decided it was time for me to find a red velvet cookie recipe. This cookie is the cookie of all cookies. The Red Velvet makes it perfect for not only Christmas. Remove from the oven and use a spoon to deepen the indentation.