We all know that my heart belongs to The Cheesecake Factory’s red velvet cheesecake, but when I found this recipe, I couldn’t stop drooling. They are almost too pretty to eat. I said almost. When you get to the cheesecake filling, you will forget about pretty, and want another cookie. Or at least that’s how it went for me…
I wouldn’t normally make such huge cookies, but I had a conversation with a girlfriend this morning about how our work outs have subsided for the remainder of our holiday break and we are going to do this together. The over-indulge ourselves with holiday treats, that is. So, that means it is okie dokie artichokie to make and eat enormous cookies.
If you think your holiday baking is complete, think again. You have to make these. Promise me that you will.
Red Velvet Cheesecake Cookies
adapted from Two Peas in a Pod
For the cookies:
- 1 box red velvet cake mix (I used Duncan Hines)
- 2 Tbsp all-purpose flour
- 2 large eggs
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 4 oz cream cheese, at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 sections (or 1-1/2 cups melted) vanilla white candy coating, melted
Enjoy!
Mary Ellen says
These looks divine! I'm going to have to try them as Red Velvet anything is my favorite sweet 😉