Red Velvet Cheesecake Cookies
Can you say, Red Velvet Cheesecake Cookies? How was everyone’s 4th of July? Full of food, family, friends and fun? Good. There comes a time in everyone’s life when you realize that some things just go well together, and some things don’t. While eating a cheeseburger yesterday, I realized that although ketchup and mustard are two very different tastes, they go well together, and you can still taste the meat. That is what makes burgers so great. Complimentary tastes. Why are peanut butter and jelly good together? Two completely different tastes and textures combine to make a great sandwich. To find perfect balance is a meal can be hard, but if there is already a great combo out there, I like to re-create it in a different way.
Cut to> Red Velvet Cheesecake Cookies. Now who thought that cream cheese frosting should be the standard topping to Red Velvet cake? I don’t know either, but I would like to hug them. It really does something to the flavor of the cake and is the reason I started to like cream cheese frosting at all. I found this recipe on Two Peas & thier Pod and thought it would be perfect for the 4th. And would you believe me if I said it’s easy to make?
Although not pictured, I also added 1 tsp. of vanilla extract. Then I made a simple cheesecake filling, which was really just like a cream cheese frosting, and dropped tablespoons on a silpat and froze for 2 hours. The cookie dough went in the fridge, and my mom, sister and I went to CPK!
A good tip with this recipe is that when the dough comes out of the fridge it will be a bit crumbly, so work each piece in your hand just a little to combine before assembly. This assembly is a lot like the Rolo Cookies I made, so I new it would be a success.
Bake them for about 13 minutes… Soon to have Red Velvet Cheesecake Cookies
Melt some white chocolate….
Oh and I was on dessert duty for the party so naturally I got carried away…
Dipping anything in chocolate, white or dark, is always a good idea! Happy Independence!
Nutrition for Red Velvet Cheesecake Cookies
This is a divine treat and not one that should be consumed in large quantities especially if you are trying to watch your calorie intake for the day! Bottom line, just enjoy and don’t worry about the amount of sugar or fat in these cookies because it probably isn’t going to stop you from eating them!
- 1 box Duncan Hines Red Velvet Cake Mix
- 2 Tablespoons All- Purpose Flour
- 2 large eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 4 oz cream cheese, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- White Chocolate Chips (For Drizzling)
- Mix together cookie ingredients in a bowl. Cover and chill in the refrigerator for 2 hours.
- Mix Cheesecake Filling ingredients. Scoop heaping Tablespoons onto a sil pat, or wax paper, and freeze for 2 hours.
- Once chilled, scoop a tablespoon (less for smaller cookies, more for large cookies) of dough into your hand, followed by a ball of filling, and another tablespoon of dough. Pinch dough until filling is covered.
- Bake at 350 degress for 12-15 minutes or until 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 White Chocolate chips and drizzle over cooled cookies.