You have never had cookies like these before! These stuffed red velvet cookies are so delicious and perfect for the holiday season. Stuffed with a cream cheese filling, I can assure you, one is not enough!
4ozof white melting chocolate or ¼ cup white chips
Instructions
Preheat oven to 350 degrees
In a medium bowl, combine cream cheese, powdered sugar, and vanilla. Beat until mixture is well combined and smooth. Scoop onto wax paper and freeze for at least 30 minutes.
While frosting is in the freezer, combine cake mix, eggs, oil, and vanilla, beating until smooth.
Scoop about a tablespoon of the red velvet dough onto a cookie sheet, and flatten. Place a teaspoon of the frozen cream cheese filling in the center of the flattened cookie dough and enclose the dough around the filling, making a ball shape.
Bake for about 10-13 minutes, leaving enough space in between the cookies so they have room to bake. They will rise and crackle as they bake.
Drizzle with melted chocolate, or sprinkle with powdered sugar.
Notes
If cookie dough is too sticky, using a sprinkle of powdered sugar as you roll them, will help them not stick to hands. (I live in Arizona and because of the warmth in the kitchen and humidity, I just sprinkled a little powdered sugar on each spoonful of dough and they didn’t stick at all.
This recipe makes about 12-16 cookies, if using 1 ounce of dough per cookie.
Cream cheese filling is easier to work with if it’s frozen for at least 30 minutes. If you choose to not wait, you can use two spoons to scoop it out, but it will be very sticky, so sprinkling a little powdered sugar on the batter helps.