1 teaspoon vegetable oil (optional, to help loosen)
Instructions
To make cookie base
In a large bowl, combine cake mix and flour. Whisk until clumps disappear. Add eggs, oil, and vanilla; mix until smooth.
Wrap the dough in plastic wrap. Note: The dough will be oily.
Refrigerate at least 2 hours.
To make Cheesecake Filling
Mix together cream cheese, powdered sugar, and vanilla until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping into teaspoon balls until you have at least 20.
Place plate in the freezer and freeze for at least 2 hours.
Pre-heat oven to 350 degrees. Line a large baking sheet with parchment paper.
To assemble the cookies, take about ⅛ cup of red velvet cookie dough and flatten in your hands.
Place a 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.
Bake only 5 cookies at a time. The cookies are large and will spread.
Bake 11-13 minutes or until the cookies begin to crackle.
Let the cookies cool on the baking sheet for 5 minutes.
Remove from baking sheet to a wire cooling rack and cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double boiler. Add a few drops of vegetable oil if you are having trouble getting a smooth consistency. Drizzle the white chocolate with a fork over the cooled cookies. Let the cookies set until the chocolate hardens.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/12/red-velvet-cheesecake-cookies/