Red Velvet Cake Cookies

Made these for a cookie exchange at work and they were a HUGE hit. Warning, don't commit to making 7 dozen of them...it's just too much. A couple dozen is doable, but you WILL dye your hands red...and you will consume a good deal of red velvet cake batter...

Hope y'all enjoy!

Ingredients:

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 tsp vanilla extract

For the cheesecake filling

• 4 oz cream cheese, at room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions:

For the cookies

1. In your mixer, combine the cake mix and flour. 
2. Add the eggs, oil, and vanilla and mix until smooth (I found it worked better if I added all of the wet ingredients at once rather than individually). The dough WILL be oily. 
3. Turn the dough out onto plastic wrap, wrap well, and refrigerate for at least two hours (I left mine overnight).

For the cream cheese frosting filling

1. In your mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. 
2. Using a spoon, scoop out teaspoon sized balls of cheesecake filling and place on a plate. (I found it worked best to just put dollops onto a plate, don’t try to make them into balls just yet). 
3. Place plate in the freezer and freeze for at least two hours (again, I left mine overnight).

Preheat oven to 350 degrees F.  Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat.

To assemble the cookies:

1. Take a chunk of red velvet cookie dough and flatten in your hands. 
2. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you're wrapping it around the filling, don't freak out. If you just sort of cup the dough between both your palms, it will pull it back together). 
3. Gently roll into a ball and place on prepared baking sheet. Leave at least two inches between the cookies as the will flatten and spread.

Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely.

Melt white chocolate chips in a microwave safe bowl or over a double-boiler (…or in a baggie…). Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.

Serve and enjoy!

Adapted from HERE