Festive Sweet Treats

I made these last week and they were amazing so I decided I would make some more to take to my parent’s house for Christmas. Well, I was going to do it today but I am in bed with some sort of pre-Christmas bug that makes my joints hurt when I move so I’ll give you the recipe and you can bake them for your friends and family while I lay in bed watching Gilmore Girls and listen to the hum of my Vicks Vaposteamer (aka The Steamerizer).

Red Velvet Cheesecake Cookies

Yield: 10 giant cookies {I got about 16 cookies- 3 of which I burned so see cook time}

Cook Time: 10-13 minutes {I checked them at 10 mins and took them out as soon as they crinkled}

Ingredients:

For the cookies:
1 box red velvet cake mix {I used Duncan Hines because that’s what they had at Target}
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

Directions:

1. 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.

2. 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.

3. 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 {Note: I used a TBS full and it was perfect} 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.

4. 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. Serve and enjoy!

{Side Note: I used Tablespoon sized balls of dough and because of it I have about 15 leftover cream cheese balls in the freezer that I’ve been trying not to eat. Also Tablespoon sized dough portions were perfect because the cookies spread that much.  Using the smaller portion size makes the cookies come out to normal cookie size and not behemoth sugary beast treats. I could only bake three at a time. Because melted white chocolate gave me a headache, I whipped up a quick powdered sugar/half and half/vanilla glaze that I drizzled over the cookies. Brilliantly delicious. }

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