When all through the house, all the spatulas were stirring – even the whisk.
The baking sheets were out by the oven with care
In hopes that delicious red velvet cookies – would soon be there.
While visions of chocolate topping cookies danced in their heads
And my fiance in his jumpsuit (don’t ask) and I in my apron
Had settled my brains for a pre-exam bake.
Red Velvet Cookies
Adapted a lot from: two peas and their pod
*note: if you use the original recipe: expect proportions to come out very differently*
For the cookies
1 box red velvet cake mix
2 tablespoons all purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
For the white chocolate drizzle:
8 ounces white chocolate bar, tempered (see previous post)
Preheat the oven to 350F
Whisk together the flour and cake mix until there are no more lumps. Then add in the eggs, oil, and vanilla extract. Cover the dough with saran wrap and refrigerate for at least one hour.
Onto the filling! Mix all three ingredients together until well combined then partition out into ~1/2 teaspoon measurements OR do my technique. I scooped out millions of little balls with a melon baller (soooo adorable) and then split them into two later. Either way – be it by teaspoon or melon baller, freeze for at least one hour.
For these next steps, working on parchment paper was convenient and suggested! After both have chilled, take out 1/4 cup of the cookie dough and split this dough into two. Each now 1/8 ball will be one cookie. Take your 1/8 and flatten out the dough. Then, take your melon balled cream cheese filling and split it also into two. The reason I am dividing all of these into two is because the original recipe makes 10 ENORMOUS cookies, and I’d rather have 20 logical sized ones. Either way, place your now 1/2 teaspoon sized cream cheese filling onto the middle of your flattened cookie and roll up the sides of the dough around the cream cheese filling into a ball. It should just look like a giant red velvet cookie dough ball (but oh how the eye deceives!!)
Place these little guys with plenty of room to spare. It would be smart to do a tester batch to see how much yours will spread in your oven, humidity, and general working conditions. Bake them on parchment paper lined sheets for 10 minutes exactly for perfectly soft cookies or a bit more for crispy.I found that 10 minutes resulted in the most ideal, ideal, ideal cookie.
Once out, take them off the baking pan and let cool before drizzling. For the white chocolate drizzle, temper the bar as per previous post and drizzle away! You can use a fork or make a pastry bag out of the corner of a ziploc bag.
The perfect holiday cookie!!! Enjoy! It’s absolutely fantastic!