I have not always been a big fan of red velvet. I usually tend to favor chocolate, but recently red velvet has grown on me and now it holds a very special place in my heart. If I’m being honest, the extent of my red velvet consumption recently has mostly been limited to red velvet Pop Tarts. So it was time for something a bit more…sophisticated? Can cookies made from a boxed cake mix be sophisticated? They sure can! Especially when they are stuffed with a sweet cream cheese filling. Swoon.
Yes- I was skeptical about making cookies from a boxed cake mix. And truthfully, these cookies are a bit more cake-y than your usual chocolate chip cookies. Nevertheless, they came out awesome and I’m glad I gave this one a try. I opted to make the cookies smaller/normal sized so I could share them with co-workers.
Red Velvet Cookies stuffed with Sweet Cream Cheese Filling (Adapted from Two Peas & their Pod)
Yield: About 30 cookies
Prep Time: About 15 minutes + 2 hours for chilling
Cook Time: 11-13 minutes
- 1 box red velvet cake mix
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- Combine cake mix and flour in large bowl.
- Add in eggs, oil and vanilla extract. Mix until smooth. (You can do this in a stand mixer, but I actually did it by hand so I could keep my stand mixer clean for the filling)
- Cover the dough in plastic wrap and refrigerate for at least two (2) hours.
Sweet Cream Cheese Filling
- 4 oz cream cheese, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Combine cream cheese, powdered sugar, and vanilla extract in a stand mixer. Mix until smooth.
- Using a 1/2 teaspoon, scoop out filling and place on a plate.
- Continue scooping out filling into teaspoon-sized balls until you have used up all of the mixture.
- Place plate in the freezer and freeze cream cheese balls for at least two hours.
Cookie Assembly & Baking
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Using a regular cookie scoop, measure out chilled red velvet cookie dough and flatten in your hands.
- Place 1 ball (1/2 teaspoon of cream cheese filling) in the center and wrap the cookie dough around the filling. Make sure there are no seams or openings.
- Place cookies on parchment-lined baking sheet. Bake for 11-13 minutes or until the cookies begin to take on a cracked look.
- Take them out of the oven and let the cookies cool on the baking sheet for 5 minutes.
- Remove from baking sheet to a wire cooling rack and cool completely.
White Chocolate Drizzle
- 1 1/2 cups white chocolate chips, melted
- While cookies are cooling, melt the white chocolate chips in a microwave safe bowl (in 15 second intervals, stirring well after each interval to encourage even melting) or over a double-boiler.
- Use a spoon or other utensil to slowly drizzle white chocolate over the top (Easier said than done…)
- Allow chocolate to harden, then enjoy!
p.s. I am totally bummed that I forgot to take a photo of the gorgeous filling. I was too eager to eat these (and then get them out of my house so I didn’t eat anymore!) But trust me, the filling is in there….and it’s delicious.