Fun red velvet cookies made easy with boxed cake mix, stuffed with cream cheese, and drizzled with white chocolate.
Look at these red velvet cheesecake cookies! I mean seriously… I think I may have outdone myself this year.
I've made these cookies before but just never shared them on the blog – because back then I wasn't a food blogger. However, they are now gracing the pages because I participated in the Great Food Blogger Cookie Swap this year and these are the cookies I made to ship out.
I've always wanted to participate in the cookie swap but it said that you had to be a food blogger to participate; so I would never signup. This year, however, was a different story. As soon as I thought about it a went to the site and signed up for the waiting list to be notified as soon as registration opened. Then signed up the day it opened.
I don't think I have been more excited to participate in something before! Haha! And of course I wanted to make a great first impression with the cookies I chose to make. They turned out amazing, if I do say so myself.
I decided to do some experimenting with the recipe for the cookies and filling so that the cookies won't spread as much and the filling wouldn't be so sweet. Before when I would make these the cookies ended up being huge and the filling would always, always leak out the sides because the cookies would spread during baking because of too much oil.
After about 2 batches of near failed batter before this, I finally found a combination that I loved and made the perfect little red velvet cookie. The cream cheese filling stayed perfectly in the center and the cookies stayed nice and chewy. I hope you enjoy these cookies as much as I did!
Red Velvet Cheesecake Cookies
Fun red velvet cookies made easy with boxed cake mix, stuffed with cream cheese, and drizzled with white chocolate.
Ingredients
Cookies
- 1 (16.5 oz) box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Cheesecake Filling
- 4 oz cream cheese room temperature
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
White chocolate drizzle
- 1 1/2 cups white chocolate chips melted
Instructions
In a medium bowl, cream together cream cheese, powdered sugar, and vanilla extract until fully mixed.
- Scoop cheesecake mixture by teaspoonful and place on a plate. Put in freezer and freeze for at least 1 hour.
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° degrees 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.
Bake 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.
- 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!
If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!
I’m a freak for the red velvet! I read a fun fact the other day that it’s actually a reaction between the vinegar and the baking soda that makes the cake turn red. Or it was until our baking soda started becoming too processed to have that chemical reaction. Now we have to use food coloring which is why mine probably turns out pink all the time. I never use enough! Anyway…dropping some fun science knowledge on ya 😉
Really? I never knew that… but it makes sense with the over processing and not working anymore.
I love how perfectly puffed these cookies are! And I’ve never been good at stuffing cookies, but freezing the filling sounds like it would help it from not running out all over the place. These would be perfect for Valentine’s Day too!
Yes, freezing the filling is critical to help them not run out all over the place. And actually, the first time I made these it was valentine’s day.
Hi is there a way to not use the one of the box? Can’t seem to find one here for some reason. Do you have a recipe for the red velvet mix from scratch that would work with this one?
I have not personally made a homemade red velvet cookie (yet) but here is a recipe for a great one: http://www.thatsquareplate.com/red-velvet-cookies-with-rumchata-frosting/
I tried making these as the directions say and my mix came out way to dry first so I tried again and it was way to creamy/gummy. What gives?
I’m not sure… I’ve made these cookies many times and they turn out the same for me everytime. The dough will be slightly sticky, is that what you are referring to when saying
“creamy/gummy”?
Do I need to make the cake mix like it is advised on the box or should I leave that out and simply do what you wrote in the recipe? It’s urgent I want to make these cookies tomorrow!
That is correct.. make it as indicated in the recipe, not as on the box.
Hello,
What red velvet cake box mix did you use? Please and Thank You!
Hi Riddhi,
The brand of cake mix does not matter as long as you have the same volume of cake mix as stated in the recipe.
Do I have to refrigerate these?
After baking? No, I did not.
Hi Jennifer,
I would like to try your recipe but I have to ask if it is okay to use Icing sugar instead of powdered sugar? I’ve read in some sites that you need to add cornstarch when substituting powdered sugar with icing sugar, is it true?
Thanks
Hi Stella,
It is recommended to use the specified ingredients listed within the recipe whenever possible as that is what has been tested and proven to work. If there are dietary restrictions or you just do not have an ingredient on hand, substitutions can be made but please remember that I cannot speak for how much this will change to overall dish. Substitutions may also result in undesirable outcomes.
I’m thinking of making these for Christmas, but with some twists added. I’ll make the original recipe, but then I’m going to put some of the filling aside & add green food coloring to it. I’m also going to add some green food coloring to the some of the drizzle as well. We’ll see how it turns out. Happy Holidays! 🙂
That sounds great, Kathy! Happy Holidays to you too! Let me know how they turn out!
Is Canola oil necessary? I’m hesitant to use canola oil because of being not so healthy, though arguably cookies aren’t the healthiest thing. Would butter work?
I have not made these with butter but you could substitute the canola oil with vegetable oil if you prefer.
Please see my FAQ for ingredient substitutions: http://www.jennifermeyering.com/faq/