Recipe of Super Quick Homemade Red velvet cheesecake cookies
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Prepare Award-winning Red velvet cheesecake cookies. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Red velvet cheesecake cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red velvet cheesecake cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you can achieve it.
I made these for my kiddos around Christmas years ago , cookies are the size of a dvd .
Ingredients and spices that need to be Get to make Red velvet cheesecake 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
Steps 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.
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