Fun red velvet cookies made easy with boxed cake mix, stuffed with cream cheese, and drizzled with white chocolate.
Prep Time1 hourhour15 minutesminutes
Cook Time15 minutesminutes
Total Time1 hourhour30 minutesminutes
Yield 24cookies
4.52 from 43 votes
Ingredients
Cookies
1(16.5 oz) boxred velvet cake mix
2largeeggs
1/3cupvegetable oil
1tspvanilla extract
Cheesecake Filling
4ozcream cheeseroom temperature
1 1/4cupspowdered sugar
1tspvanilla extract
White chocolate drizzle
1 1/2cupswhite chocolate chipsmelted
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° 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!