Description
Delicious Red Velvet cookies filled with a creamy cheesecake center and topped with white chocolate.
Ingredients
Scale
- 1 box red velvet cake mix (15.25 oz / 432 g)
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips (reserve some for topping)
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
- Scoop small teaspoons of filling onto a parchment-lined baking sheet and freeze for at least 30 minutes, until firm.
- In a large bowl, mix cake mix, softened butter, eggs, and vanilla until well combined.
- Fold in white chocolate chips, saving a handful to press on top later.
- Chill dough in the fridge for 30 minutes (this helps with handling).
- Scoop about 2 tablespoons of dough, flatten slightly in your palm.
- Place a frozen cheesecake ball in the center, then wrap dough around it to seal.
- Roll into a ball and place on a parchment-lined baking sheet.
- Press a few extra white chocolate chips on top for decoration.
- Preheat oven to 350°F (175°C).
- Bake cookies for 10–12 minutes, until edges are set but centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm with a gooey cheesecake center, or refrigerate for a chilled version.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the dough helps prevent spreading during baking.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg