Red Velvet Cheesecake Cookies

Feast of Christmas Even, this year, was going to be a smaller affair than past years.  Knowing we were having only about 10 people, we weren't going overboard with the food.  I made the traditional Beast, mashed potatoes, corn casserole, and green beans for the main meal.  Knowing that no one would really be looking for a big dessert, we went in search of something that would be a nice closure to our feast, but wouldn't send everyone over the edge.  A few days ago, Catherine found this recipe, for Red Velvet Cheesecake Cookies, on another blog. She knows that red velvet is a hit with us all, so she thought it would be an interesting recipe to try as a cookie.  I had seen a similar recipe a couple months back, but was afraid it was "cheating" to use a cake mix as one of the ingredients, but since Catherine seemed excited to make them, we went and bought the ingredients.  Last night, on Christmas Eve's Eve, she made the dough and put it in the fridge to chill, as the directions stated... and then promptly fell asleep for the night.  I made the cream cheese balls before I went to bed, and put them in the freezer so they would be ready for us to prepare during the day today.  These were definitely a hit, and something I think I will call dibbs on for next year's cookie swap.  Catherine even plans to take a couple to her dad's tonight so that Santa has a sweet treat when he comes down the chimney.  Merry Christmas 2011 everyone!

Cookies

• 1 box red velvet cake mix
• 2 Tbsp. flour
• 2 eggs
• ½ cup vegetable oil
• 1 tsp. vanilla

Cheesecake Filling

• 4 oz. cream cheese, at room temperature 
• 2 cups powdered sugar
• 1 tsp. vanilla

White Chocolate Drizzle

• 1 ½ cups white chocolate chips, melted

DIRECTIONS

1. To make cookies, in a large bowl combine cake mix and flour, whisking until clumps disappear.
2. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth.
3. Wrap the dough in plastic wrap. The dough will be oily.
4. Refrigerate for at least two hours.
5. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
6. Using a teaspoon, scoop out cheesecake filling into teaspoon balls.
   (I used a Pampered Chef small scoop)
7. Place plate in the freezer and freeze for at least two hours.  
8. Preheat oven to 350°. Line a large baking sheet with parchment paper.
9. To assemble the cookies, take about a 1-2 Tbsp. handful of red velvet cookie dough and flatten in your hands.
10. Cut each cheesecake filling ball in half.  Place one-half of cheesecake filling in the center of each flattened cookie dough and wrap the cookie dough around the filling.  Completely wrap the cookie dough around the filling before baking so it doesn't leak.
11. Gently roll into a ball and place on prepared baking sheet. Only bake 6 cookies at a time. The cookies are will spread.
12. Bake for 11-13 minutes or until the cookies begin to crackle.
13. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.  
14. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler.
    (We microwaved for approximately 2 minutes at 80% power, stirring after every 30 seconds)
15. Drizzle the white chocolate over the cooled cookies.
16. Let the cookies set until the chocolate hardens. Serve and enjoy!

Note:  If you are going to store the cookies for more than a day, you may want to keep them in the refrigerator.

Adapted from: http://www.twopeasandtheirpod.com/red-velvet-cheesecake-cookies/