Adventures in Ink (Reviews): 'The 12 Days of Christmas' Blog Hop Giveaway w/ My Fave Christmas Cookie Recipe!

12 Days of Christmas

December 1^st - 12^th 2013

Hosted by: As You Wish Reviews & Confessions of the Paranormal
Sponsors: As You Wish Tours & Book Dragon Designs

Welcome to the 12 Days of Christmas Blog Hop!!!

Everyone has a YUMMY cookie recipe to share and there are some extra little treats scattered around the Hop too, so be sure to visit each of the Authors and Bloggers blogs to make sure you don’t miss out on something SWEET!

Also for an extra special something in your stocking check out the Rafflecopter GRAND PRIZE Giveaway below.

I hope you are on Santa’s Nice List!

So I just happen to be a little fatty when it comes to the Holidays lol.
I love Red Velvet Cake, Cookies and Cheesecake so I just about died when I found this recepie. It was scrumdiddliumptious :)

Red Velvet Cheesecake Cookies

Source: twopeasandtheirpod.com

Yield: 10 giant cookies

Cook Time: 11-13 minutes

Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. These bright red cookies are perfect for Christmas or Valentine's Day.

Ingredients:

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:
1 1/2 cups white chocolate chips, melted

Directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 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. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 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.

4. 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 cookies set until the chocolate hardens. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak. Enjoy!