Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Red velvet cheesecake cookies. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Red velvet cheesecake cookies Recipe. How to Make Red Velvet Cheesecake Cookie Cups. They are also easy to make - right in a cupcake pan.
You can cook Red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Red velvet cheesecake cookies
Make ready 1 box of red velvet cake mix I used Duncan Hines.
Take 2 tablespoons of all-purpose flour.
Make ready 2 of large eggs.
It’s 1/2 cup of canola oil.
Take 1 teaspoon of vanilla extract.
Prepare of For the cheesecake filling:.
Make ready 4 oz of cream cheese at room temperature.
Prepare 2 cups of powdered sugar.
You need 1 teaspoon of vanilla extract.
Prepare of For the white chocolate drizzle:
1 1/2 cups white chocolate chips melted.
The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.I served these Red Velvet Cookies at the church baazar last week and they were such a pleasant surprise for everyone.I was given the "Best Cook" award for these tasty bits.Red velvet cake in cookie form—that's what you've got here with these Red Velvet Cookies!
Red velvet cheesecake cookies step by step
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..
These red velvet thumbprint cookies are so rich and fluffy with the perfect amount of creamy cheesecake filling.They are perfectly festive and delicious!Today in Utah we had nearly two feet of snow dumped on us, and we could hardly get out of our neighborhood without sliding off the road.
Cream cheese and white chocolate chips lend tanginess and sweetness to every bite.How to Make Red Velvet Cookies.These cookies are pretty much foolproof in both the making and baking.These red velvet cookie bars are something special, and I knew I had to share them here.The combination of the soft, chewy cookie base with big red velvet flavor and creamy cheesecake filling is divine.
