They’re thumbprint style cookies, which are always my favorite because I love filling of any kind in my cookies! Let the chocolate set until it hardens. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Take about 1 Tbsp scoop red velvet cookie dough and flatten in your hands. While the cookies are baking, using an electric mixer beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth. Learn how your comment data is processed. All rights reserved. These Red Velvet Cheesecake Cookies are soft, chewy & stuffed with sweet cream cheese! The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Put in freezer and freeze for at least 1 hour.

Using a standing mixer, beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. I hope you enjoy these cookies as much as I did!

Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. These cookies are great for the Holidays or even Valentines day! In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed. After the first 10 minutes of baking, use the back of a round teaspoon to create an indentation in the cookies. Freeze until solid, about 2 hours. Your email address will not be published. I’ve made these cookies before but just never shared them on the blog – because back then I wasn’t a food blogger. With a sweet cream cheese (cheesecake-like) filling in the centers. Your email address will not be published. Freeze until solid, about 2 hours. Before when I would make these the cookies ended up being huge and the filling would always, always leak out the sides because the cookies would spread during baking because of too much oil. Bake for an additional 12 minutes, until filling is set. Makes 18 larger cookies. I mean seriously… I think I may have outdone myself this year. In a medium bowl, cream together cream cheese, powdered sugar, and vanilla extract until fully mixed. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth., 1 C Unsalted Sweet cream butter, softened, Preheat oven to 300 and line a cookie sheet with parchment paper. Drizzle the white chocolate over the cooled cookies. These cookies are moist and soft, if making ahead a few days before its better to keep them in refrigerator, you can also freeze them. They are my family’s favorite cookie recipe ever. They turned out amazing, if I do say so myself. Then place in Ziploc bag, cut small hole in corner of bag and drizzle icing over cookies. The cream cheese filling stayed perfectly in the center and the cookies stayed nice and chewy. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. These tasty little cheesecake cookies are perfect for Valentine’s Day! Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. One 8-ounce package cream cheese, at room temperature, 1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note), 1/4 cup unsweetened cocoa powder, scooped and leveled, 1/2 stick (4 tablespoons) unsalted butter, melted, When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.). blogging Whisk until clumps disappear. Scoop cheesecake mixture by teaspoonful and place on a plate. We take your privacy very seriously and promise never to spam you. After about 2 batches of near failed batter before this, I finally found a combination that I loved and made the perfect little red velvet cookie. If you love everything red velvet & cheesecake, you have to try this full sized Red Velvet Cheesecake Recipe and this Red Velvet Blondie Cheesecake! © 2020 Discovery or its subsidiaries and affiliates. Let them cool on the baking sheet for 5 minutes before transferring to wire cooling rack and cool completely. And of course I wanted to make a great first impression with the cookies I chose to make. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft). Make the filling: Line a baking sheet with parchment paper. This year, however, was a different story. I’ve always wanted to participate in the cookie swap but it said that you had to be a food blogger to participate; so I would never signup. I decided to do some experimenting with the recipe for the cookies and filling so that the cookies won’t spread as much and the filling wouldn’t be so sweet. Bake at 350° for 11-13 minutes or until the cookies begin to crackle. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Serve and enjoy! Spoon a teaspoon of the cheesecake filling into each indentation. When cheesecake filling is just about frozen, mix together in a large bowl the cake mix, eggs, oil, and vanilla extract until smooth. In a medium bowl, cream together cream cheese, powdered sugar, and vanilla extract until fully mixed. Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Check your email for details. As soon as I thought about it a went to the site and signed up for the waiting list to be notified as soon as registration opened. These easy Red Velvet Cheesecake Cookie Cups are soft, chewy, and full of classic red velvet cake flavor with a creamy cheesecake filling! life & family. Fun red velvet cookies made easy with boxed cake mix, stuffed with cream cheese, and drizzled with white chocolate. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely. Place a frozen teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. home & decor Gently roll into a ball and place on prepared baking sheet. Then signed up the day it opened. Copyright 2017 Television Food Network, G.P. Gradually mix in the flour, food coloring, and cocoa powder until soft dough forms. Place the cookies on the prepared baking sheets about 2 inches apart. diy & crafts I don’t think I have been more excited to participate in something before! All rights reserved. Look at these red velvet cheesecake cookies! To make cookies, in a large bowl combine cake mix and flour. Required fields are marked *. Make the filling: Line a baking sheet with parchment paper. Sign up for the Recipe of the Day Newsletter Privacy Policy.

In large bowl mix cream cheese, butter, powdered sugar, and vanilla until smooth. Preheat oven to 350° F and line baking sheet with parchment paper or spray with nonstick cooking spray. Using a small ice cream scoop, scoop some dough into your hands and roll into a ball, Roll the dough ball into the sanding sugar and set aside onto the cookie sheet. You’ve successfully signed up! Haha! However, they are now gracing the pages because I participated in the Great Food Blogger Cookie Swap this year and these are the cookies I made to ship out. See our terms and privacy here. They hold up beautifully & the filling won’t fall out! Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. This site uses Akismet to reduce spam.