Yield: 10 giant cookies
Cook time-11-13 minutes
Ingredients
For the cookies
-1 box red velvet mix (prefer Duncan Hines)
-2 tablespoons all-purpose flour
-2 large eggs
- 1/2 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
-11/2 cups white chocolate chips, melted.
Directions
1. To make cookies, in 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 2 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 plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in freezer and freeze for at least 2 hours.
3. Preheat oven for 350 F. Line a large baking sheet with parchment paper or silicone baking mat. To assemble cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place teaspoon of cheesecake filling in center and wrap the cookie dough around the filling. Gently roll into s ball and place on prepared baking sheet. Scoop onto lightly greased or parchment linked baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes. Remove from baking sheet to a wire cooling rack to completely cool.
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 sit until the chocolate hardens. Serve and Enjoy!
Note-if you are going to store the cookies for more than 1 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. Enjoy!
Original recipe by twopeasandtheirpod.com.
