Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red velvet cheesecake cookies. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Red velvet cheesecake cookies is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Red velvet cheesecake cookies is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Red velvet cheesecake cookies:
- Prepare 1 box red velvet cake mix I used Duncan Hines
- Take 2 tablespoons all-purpose flour
- Get 2 large eggs
- Take 1/2 cup canola oil
- Take 1 teaspoon vanilla extract
- Get For the cheesecake filling:
- Get 4 oz cream cheese at room temperature
- Get 2 cups powdered sugar
- Prepare 1 teaspoon vanilla extract
- Get For the white chocolate drizzle: 1 1/2 cups white chocolate chips melted
Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Super easy red velvet cheesecake cookies. This is the easiest recipe to make from scratch and is a hit for cookie lovers.
Instructions to make Red velvet cheesecake cookies:
- 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.
- 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 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.
- 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!
- 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.
It is slightly crunchy on the edges but the goey soft cream cheese filling is sensational. 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 me to find a red velvet cookie recipe. This cookie is the cookie of all cookies.
So that is going to wrap it up for this exceptional food red velvet cheesecake cookies recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
