Red Velvet Cheesecake Cookies

*adapted from two peas & their pod*

Most of the recipes that I post on this blog are heathy, simple, everyday meals that I cook in my small 1-bedroom apartment kitchen. The following recipe is none of the above. It is indulgent, fattening, and totally worth it. Every once in a while we need to be able to cheat and enjoy something we know is bad for us, especially if it is in moderation. This recipe isn’t as hard as it looks, but it is somewhat time consuming. Do it anyway!

For the cookies:

  • 1 box red velvet cake mix (I used Duncan Hines)
  • 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

To make cookies:

In a large bowl, combine cake mix and flour. Whisk until clumps disappear. Add 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:

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. 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°. Line a large baking sheet with parchment paper. 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.

Serve and enjoy!

Note: 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!


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