Red Velvet Cheesecake Cookies

Thanksgiving is coming up shortly and I usually make some kind of cheesecake. This year though I thought better of it. My family is known for overproduction of desserts and I wanted something simple, easy to transport, and if any leftover you can pawn them off on others. I was looking for a cheesecake recipe and came upon red velvet cheesecake cookies. I found the perfect thing to make that doesn't end up sitting in my fridge till we all binge out on it one day.

Cookies

• 1 box of red velvet cake mi
• 2 large eggs
• 1/3 cup canola oil

Cheesecake Filling

• 4 oz cream cheese (room temperature)
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract

White Chocolate Drizzle

• 1 1/2 cups white chocolate chips melted

1. Using a mixer, combine cream cheese, powdered sugar, and vanilla extract until fully mixed.

2. Scoop cheesecake mixture into a bowl and put in freezer and freeze for at least 1 hour.

3. Preheat oven to 350 degrees F and line baking sheet with parchment paper or spray with nonstick cooking spray.

1. Before you start making the cookies coat your hands with oil so that your hands do not stick to the dough. (Trust me I found this out after the first cookie)

2. Take about 1 Tbsp scoop red velvet cookie dough and flatten in your hands. Place a frozen teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet.

1. Bake for 11-13 minutes or until the cookies begin to crackle. Let them
   

   cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

2. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the chocolate set until it hardens. Serve and enjoy!