Wednesday, December 14, 2011

Red Velvet Cheesecake Cookies

Red velvet cake is so pretty and perfect for the holiday season. If you think your holiday baking list is set, think again. You have to make these cookies! They will wow everyone who takes a bite! They have a creamy cheesecake filling and a drizzle of white chocolate. Mmmm.... mmm.... mmmm... They're perfect for Christmas or even Valentine's Day!

Red Velvet Cheesecake Cookies
Makes 10 giant cookies

For the cookies:
1 box red velvet cake mix
2 tbsp. all-purpose flour
2 large eggs
1/2 cup canola oil
1 tsp. vanilla extract

For the cheesecake filling:
4 oz. cream cheese, at room temperature
2 cups powdered sugar
1 tsp. vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

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. Warp 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. 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 sheets for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

Melt the whiten 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!

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