Red Velvet Cheesecake Cookies

I've admired these cookies for over a month and today I finally made them. There were several steps involved in making this cookie, it's definitely not something you whip together at the last minute. But trust me...they are worth every single step. They are delicious!! They are supposed to have melted white chocolate drizzled over them, but I'll be honest my chocolate turned into a ball of something that did not resemble chocolate once I pulled it from the microwave. White chocolate is tricky that way... so i skipped that part, I don't miss a thing, they are amazing just the way they are.

Recipe from Two Peas and their Pod

For the cookies
1 box red velvet cake mix
2 Tbsp all purpose flour
2 eggs
1/2 cup canola oil
1 tsp vanilla

For the filling
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 tsp vanilla

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

To make the cookies combine the cake mix and the flour in a bowl and whisk to get out any lumps. In the bowl of a stand mixer mix together the cake, flour mix with the eggs, oil and vanilla. Mix until smooth. Wrap dough in plastic wrap and chill for at least 2 hours. (The dough will be oily)

To make the cheesecake filling, using a mixer combine the cream cheese, powdered sugar and vanilla until smooth. Using a spoon scoop out the cheesecake filling and scoop onto a plate, continue doing until you have 10 tsp sized scoops. Place in freezer to harden for 2 hours.

Preheat oven to 350 degrees, Line a large baking sheet with parchment paper or silicone pad. To assemble the cookies take about 1/4 cup of red velvet dough and flatten in your had, take 1 tsp of your frozen cheesecake filling and place in the center. Gently wrap the cookie around the filling (make sure you completely cover the filling so it doesn't leak out) and roll into a ball. Place onto prepared cookie sheet. Only cook 3 to 4 cookies at a time they are rather large and spread while baking. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on a baking sheet for 5 minutes before moving them to a cooling rack.

Melt the white chocolate chips in the microwave or over a double boiler, drizzle over the cooled cookies, and let cool completely, the chocolate will harden. If you are storing the cookies for longer then a day, store in the frig.

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