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Red Velvet Cheesecake Cookies Recipe

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This recipe for Red Velvet Cheesecake Cookies, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
For the cookies:
1 box Duncan Hines red velvet cake mix
2 Tablespoons all-purpose flour
2 large eggs
1/2 cup oil
1 teaspoon vanilla

For cheesecake filling:
4 ounces cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla

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

Directions:
Directions:
For Cookies:
In large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of stand mixer, mix together cake mix, flour, eggs, oil and vanilla. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least 2 hours.

For Cheesecake Filling:
Using a mixer, combine cream cheese, powdered sugar, and vanilla. 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 2 hours.

Preheat oven to 350. 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. Serve and 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.

Great for Christmas or Valentines!

 

 

 

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