RED VELVET COOKIE DOUGH:

1 box red velvet cake mix (your choice)
2 tbsp. all-purpose flour
2 large eggs
1/2 cup vegetable oil
1 tsp. vanilla extract

In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in Saran or plastic wrap. Refrigerate dough for at least two hours.

CHEESECAKE FILLING:

1/2 (8 oz.) pkg. cream cheese, at room temperature
4 tbsp. confectioners' sugar
1 tsp. vanilla extract

Using a mixer, combine cream cheese, confectioners' 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.

ASSEMBLY AND BAKING:

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Divide the dough into ten equal portions.

On a piece of Saran or plastic wrap, roll a portion of the dough into a ball, flatten it (I found it easier manipulating the dough using the cling film as it sticks to the hand and fingers and not on the cling film).

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 and flatten it slightly till it becomes a thick even disc.

Tip: Only bake 3 or 4 cookies at a time. The cookies are large and will spread.

Bake at 350°F for 11 to 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.

WHITE CHOCOLATE DRIZZLE:

1 1/2 cups white chocolate chips, melted

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.

Makes 10 large cookies.

Submitted by: Barbara Ellison