Ingredients
The following ingredients have 6 Servings
- 1 (16.5 oz) box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese (room temperature)
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups white chocolate chips (melted)
Instruction
- 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° 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 at 350° 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!