Red Velvet Cheesecake Cookies

By btaylor

Fun red velvet cookies made easy with boxed cake mix, stuffed with cream cheese, and drizzled with white chocolate.

Ingredients

• Cookie batter
• 1 (16.5 oz) box red velvet cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• Filling
• 4 oz cream cheese room temperature
• 1 1/4 cups powdered sugar
• 1 tsp vanilla extract
• Optional icing:1 1/2 cups white chocolate chips melted

Details

Servings 24
Preparation time 75mins
Cooking time 90mins
Adapted from jennifermeyering.com

Preparation

Step 1

In a medium bowl, cream together cream cheese, powdered sugar, and vanilla extract until fully mixed.
Scoop cheesecake mixture by (level) teaspoonful and place on a plate. Put in freezer and freeze for at least 1 hour. (Longer - overnight)

When cheesecake filling is just about frozen, mix together in a large bowl the cake mix, eggs, oil, and vanilla extract until smooth.

Preheat oven to 350° F and line baking sheet with parchment paper or spray with nonstick cooking spray.
Take about 1 Tbsp scoop red velvet cookie dough and flatten in your hands. Place a frozen 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. If not planning to ice, roll ball in white decorative sugar. Can make smaller cookies and more of Themis balls are walnut sized.

Bake at 350° for 11-13 minutes or until the cookies begin to crackle. Let them cool on the baking sheet for 5 minutes before transferring to wire cooling rack and cool completely.

Optional: 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 chocolate set until it hardens. Serve and enjoy!