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Marilyns Treats

August 1, 2014 · 14 Comments

Red Velvet Cheesecake Cookies

Cookies· Recipe Archive

If you think your holiday baking list is set, think again. Red Velvet Sugar Cookie Cream Cheese Center. Soft and warm is the way to devour the cookie. It will catch your eye on the dessert table.

Red Velvet Cheesecake Cookies

Red velvet cake is so pretty and perfect for the holiday season.

We all know my heart belongs to cookies, not cake.

So I decided it was time for me to find  a red velvet cookie recipe.

This cookie is the cookie of all cookies.

The Red Velvet makes it perfect for not only Christmas. It is perfect for Valentines Day, Sweetest Day and Birthdays.

These are the INGREDIENTS you will need:

For the cookies:

  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • ½ 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

For the white chocolate drizzle:

  • 1½ cups white chocolate chips, melted

These are the INSTRUCTIONS for preparation:

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 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. 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. 
  • Serve and enjoy!

NOTES:

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. Enjoy!

The  cheesecake filling gives this cookie an advantage over the more common sugar cookie.

Better than a Whoopie Pie this Red Velvet Cheesecake cookie is lighter and easier to eat while you are entertaining.

If you think your holiday baking list is set, think again.

You have to make these cookies!

They will wow everyone who takes a bite!

Look  for the cookie platters to have a Red Velvet Cheesecake Cookie front and center.

Those cookies will be yours!

If you think your holiday baking list is set, think again. Red Velvet Sugar Cookie Cream Cheese Center. Soft and warm is the way to devour the cookie. It will catch your eye on the dessert table.

Red Velvet Cheesecake Cookies

If you think your holiday baking list is set, think again. Red Velvet Sugar Cookie Cream Cheese Center. Soft and warm is the way to devour the cookie. It will catch your eye on the dessert table.
4.86 from 7 votes
Print Pin Rate
Course: Bakery
Cuisine: American
Keyword: Christmas, valentines day
Method: Bake
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Adjust Servings: 15
Calories: 370kcal
Author: Marilyn Lesniak
Prevent your screen from going dark

Ingredients

For the cookies:

  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • ½ 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

For the white chocolate drizzle:

  • 1½ cups white chocolate chips, melted

Instructions

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 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. 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.
  • Serve and enjoy!

Notes

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. Enjoy!
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 2cookies | Calories: 370kcal (19%) | Carbohydrates: 41g (14%) | Protein: 2g (4%) | Fat: 0g | Saturated Fat: 8g (40%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg (7%) | Sodium: 60mg (3%) | Potassium: 0mg | Fiber: 0g | Sugar: 39g (43%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

  1. blankCalypso in the Country says

    February 7, 2020 at 12:26 PM

    So perfect for Valentine’s Day! Thanks for linking up to Best of the Month. You were one of my features! I will also be pinning and sharing on Instagram stories this weekend. Thanks again for joining us, Marilyn! Have a wonderful weekend!
    Shelley

    Reply
    • blankMarilyn says

      February 7, 2020 at 2:24 PM

      Thank you for the feature Shelley! I have never seen Instagram stories. I am looking forward to see how they work! Thanks for the pin and instagram. Enjoy your weekend!

      Reply
  2. blankAnn says

    February 1, 2020 at 7:49 PM

    I have this recipe and it is AMAZING!!! Thank you for sharing at Party In Your PJ’s.

    Reply
    • blankMarilyn says

      February 1, 2020 at 8:37 PM

      Glad you like it Ann. It is one of my favorite non standard cookies. Of course the usual cookies come first. This one wows the eyes and peaks the taste buds. Thanks for stopping over. Enjoy your week!

      Reply
  3. blankangie says

    January 29, 2020 at 2:24 PM

    oh my how pretty and I can only imagine how smoothly tasty thanks for sharing come see us.

    Reply
    • blankMarilyn says

      January 29, 2020 at 7:55 PM

      Thank you so much Angie. These cookies make a huge statement on a plate. Thanks for visiting!

      Reply
  4. blankDonna @ Modern on Monticello says

    January 29, 2020 at 1:53 PM

    The next time my son is in town I am making these for him. Great recipe as always!

    Reply
    • blankMarilyn says

      January 29, 2020 at 7:49 PM

      Thank you Donna. I hope he enjoys these red velvet cheesecake cookies! Let me know.enjoy your week!

      Reply
  5. blankHelen at the Lazy Gastronome says

    January 28, 2020 at 7:48 PM

    Ohhh – cheese cake cookies? Sounds good! Thanks for sharing at the What’s for Dinner party. Have a great week!

    Reply
    • blankMarilyn says

      January 28, 2020 at 9:02 PM

      Yes. Just infuse cheesecake anywhere! Enjoy Helen. Have a great week.

      Reply
  6. blankT'onna | Sew Crafty Crochet says

    January 27, 2020 at 6:39 PM

    These cookies look awesomely yummy! I love red velvet and cheesecake, so this combination sounds delicious. Pinning! Thanks so much for sharing at the Snickerdoodle Create Bake Make Link Party! Have a great week!

    Reply
    • blankMarilyn says

      January 27, 2020 at 6:44 PM

      Thank you T’onna. This combination is so yummy. Thank you for the pin! Enjoy your week.

      Reply
  7. blankAllyson says

    January 26, 2020 at 11:09 AM

    Red Velvet theme ~ yummy yummy ~ pinned these cookies!

    Reply
    • blankMarilyn says

      January 26, 2020 at 12:01 PM

      Thank you Alyson for the pin and kind words. I am glad you like the red velvet cookies!!

      Reply

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