Thursday, February 2, 2012

Red Velvet Cheesecake Cookies

Yes, you read correctly.  There is a cookie that combines red velvet AND cheesecake!  I found this recipe somewhere on the internet - my apologies, I don't remember where.  They were a huge hit at Christmas, so I thought it was time to share them with all of you in time for Valentine's Day!  Here's a look at the finished product:

You must keep in mind that these are GIANT cookies!  Here's a picture of one in my hand:
Aside from the fact that I am not the best at drizzling - LOOK AT THE SIZE OF THAT COOKIE!  You know you want to make some, so here's the recipe:

Red Velvet Cheesecake Cookies

Yield: 10 giant cookies
Cook Time: 11-13 minutes
Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. These bright red cookies are perfect for Christmas or Valentine's Day.
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
For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

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. ( I put it in the fridge for a bit so it is firm enough for the next step) 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.
4. 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!

Happy baking - and eating!  Be sure to stop back and let me know how you like them!


Brenda Frerichs said...

Thanks for the recipe. These look yummy! :-)

Becky B. said...

WOWZERS!!! Now THAT'S a COOKIE - LOL!! Thanks for sharing the recipe...I'll have to try these for sure! :)