Give me a red velvet cupcake for dessert and I’d be happy. And a red velvet cake? I’d be ecstatic. But one day, I wasn’t in the mood for either types of desserts; I had a craving for cookies – the delectable dessert that you can eat in one shameless big bite (when you’re alone).
Traditionally, red velvet cake is made from cake flour, vegetable shortening, cocoa powder and red food coloring – among other things. This recipe is simple because you don’t have to make the red velvet part … you can buy it in a box!
I found a wonderful recipe for red velvet cheesecake cookies on Two Peas & Their Pod, a food blog run by a married couple who shares a passion for cooking. The first batch I made was too sweet because I had put too much powdered sugar into the icing, so I adapted the original recipe to suit my taste buds.
This recipe also requires a refrigeration period of two hours, so make sure you have the free time.
Let’s begin!
Cookie Ingredients
1 box Duncan Hines’ red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs, room temp.
1 teaspoon vanilla extract
2/3 cup vegetable oil
Cheesecake Filling
Ingredients
4 oz Philadelphia cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
White Chocolate Drizzle
Ingredients
3/2 cups white chocolate chips, melted
Directions
Combine cake mix and sifted flour. Whisk until clumps disappear. In a stand mixer, combine cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap and roll into cylinder shape. When you cut it, you want each piece to be a cookie’s usual size, a bit smaller than your palm. After refrigerating for about an hour, you’ll start to assemble the cookies.
To make the cheesecake filling, combine cream cheese, powdered sugar and vanilla extract using a sturdy spoon or mixer. Put the filling in the freezer for about an hour and a half so that the filling doesn’t melt right away as the cookies bake.
Oven time! Preheat to 350 degrees. Place your cookies on a parchment paper-covered baking sheet. Take out your cookie dough and cut them. They should be circular. Put the cheesecake filling in the middle and envelop with cookie dough. The cookies should be ball-shaped going into the oven.
Bake for 13-15 minutes and then place cookies on a cooling rack.
Once your cookies are cooled down, melt the chocolate in the microwave. Melt every 10 seconds until the chocolate is able to be drizzled over the cookies.
Then take a bite into a delicious red velvet cookie and bask in the food orgasm you’re bound to have.
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