Red Velvet Cheesecake Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 cups Powdered sugar
  • 2 tsp Vanilla
  • 1 box Velvet cake mix, red
  • 1 1/2 cups White chocolate chips

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 4 oz Cream cheese

Found on jennifermeyering.com

Description

Directions

• In a medium bowl, cream together cream cheese, powdered sugar, and vanilla extract until fully mixed.
• Scoop cheesecake mixture by teaspoonful and place on a plate. Put in freezer and freeze for at least 1 hour.
• When cheesecake filling is just about frozen, mix together in a large bowl the cake mix, eggs, oil, and vanilla extract until smooth.
• Preheat oven to 350° degrees F and line baking sheet with parchment paper or spray with nonstick cooking spray.
• Take about 1 Tbsp scoop red velvet cookie dough and flatten in your hands. 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.
• Bake for 11-13 minutes or until the cookies begin to crackle. Let them cool on the baking sheet for 5 minutes before transferring to 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 chocolate set until it hardens. Serve and enjoy!