red velvet cheesecake cookies

20 Dec

i came across this recipe on one of the many cooking blogs i read and knew i had to make it!  we weren’t disappointed  YUM!  these cookies came out HUGE.. and definitely made double what the recipe stated.   the dough was also really oily and messy to work with!  i have another batch of dough chilling in the fridge for tomorrow – these i’ll make much smaller!  i left out the white chocolate drizzle – they were fine without it!

adding — i made a second batch of dough and filling last night – this time using fat free cream cheese and the filling would not set!  i’m pretty sure it’s the cream cheese!  i used Neufchâtel  for the first batch.

 

 

Red Velvet Cheesecake Cookies

adapted from twopeasandtheirpod

ingredients:

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

directions:

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.

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