Red Velvet Cookies stuffed with Cream Cheese Frosting
These festive cookies are stuffed with cream cheese, which keeps the cookies very moist and chewy.
Ingredients
- 1 box red velvet cake mix, I used Duncan Hines
- 2 eggs
- halfway between 1/3 and 1/2 cup vegetable oil
- 1 cup chocolate chips
- 4 oz 1/2 block cream cheese
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F and line two cookie sheets with silpat mat or parchment paper. In mixing bowl of a stand mixer, combined cake mix, eggs and oil. Mix until batter is smooth and no cake mix chunks remain.
- In a separate bowl or food processor, cream together cream cheese and powdered sugar until light and fluffy. Take ping pong sized amount of dough and flatten in palm of hand until it becomes a flat, round pancake. Place approximately 1 tsp cream cheese frosting into the middle of the dough. Seal up dough so that no icing is coming through. Roll and smooth back into a ball form. Place on cookie sheet and gently press 5 chocolate chips on top. Repeat with remaining dough.
- Bake about 12 minutes until cookies are set. Let cookies cool on baking sheets. They will initially be puffy and then will sink down and become flatter and chewier. Once cookies are completely cooled, remove from cookie sheet.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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