Recipe: Perfect Red velvet cheesecake cookies

Red velvet cheesecake cookies. These red velvet crinkle cookies are hiding a creamy surprise. If you love everything red velvet & cheesecake, you have to try this full sized Red Velvet Cheesecake Recipe and this Red Velvet Blondie Cheesecake! The Best Valentine's Day Cookie Recipe.

I mean seriously… I think I may have outdone myself this year. I've made these cookies before but just. These Red Velvet Cheesecake Cookies are soft, chewy & stuffed with sweet cream cheese! You can have Red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Red velvet cheesecake cookies

1. You need of red velvet cake mix I used Duncan Hines.
2. Prepare of all-purpose flour.
3. It's of large eggs.
4. Prepare of canola oil.
5. Prepare of vanilla extract.
6. You need of For the cheesecake filling:.
7. You need of cream cheese at room temperature.
8. Prepare of powdered sugar.
9. You need of vanilla extract.
10. Prepare of For the white chocolate drizzle: 1 1/2 cups white chocolate chips melted.

They are very impressive looking & deceptively easy! They are always one of the first cookies to fly off the cookie platter Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Bring the edges of the dough around the filling and pinch the edges together to seal, adding more dough if necessary to cover completely, then roll the. This creamy red velvet cheesecake recipe is a show-stopping dessert suitable for many occasions.

Red velvet cheesecake cookies step by step

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..
4. 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..
5. 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!.
6. 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..

The silky red velvet batter sits on an Oreo cookie crust A lot of people get confused about what red velvet cake is. The cake got the name because it was so velvety smooth. Red velvet cake is so pretty and perfect for the holiday season. We all know my heart belongs to cookies, not cake. So I decided it was time for To assemble the cookies, take about ¼ cup of red velvet cookie dough and flatten in your hands.