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
- 1 (16.5 oz) box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese room temperature
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups white chocolate chips melted
- 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° 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 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.
- 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!