Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, red velvet cheesecake cookies. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Red velvet cheesecake cookies is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Red velvet cheesecake cookies is something which I have loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have red velvet cheesecake cookies using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Red velvet cheesecake cookies:
- Take red velvet cake mix I used Duncan Hines
- Get all-purpose flour
- Get large eggs
- Take canola oil
- Prepare vanilla extract
- Get For the cheesecake filling:
- Prepare cream cheese at room temperature
- Make ready powdered sugar
- Make ready vanilla extract
- Prepare For the white chocolate drizzle: 1 1/2 cups white chocolate chips melted
To assemble the cookies, take about ¼ 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.
Instructions to make Red velvet cheesecake cookies:
- 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.
Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Place a frozen 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.
So that’s going to wrap it up for this exceptional food red velvet cheesecake cookies recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
