More About Red Velvet Cheesecake Cookies
Prep Time: 10 minutes minutes Cook Time: 10minutes minutes Total Time: 20minutes minutes Servings: 24 Calories: 136kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢15.25 ounces box Betty Crocker® SuperMoist® red velvet cake mix
▢1/2 cup butter softened
▢2 eggs beaten
▢1/2 cup cream cheese
▢2-3 tablespoons sugar
Instructions
Preheat oven to 350 degrees.
Combine the first three ingredients together in a medium mixing bowl.
In a small bowl, combine the cream cheese and sugar thoroughly. You can sweeten to taste. Fill a Ziploc bag with the cream cheese mix.
Take one heaping tablespoon of cookie dough and roll it into a ball.
Place on a parchment-lined cookie sheet approximately 2 inches apart.
Push a well in the top with your thumb.
Cut a corner off the ziploc bag filled with cream cheese. Pipe the cream cheese into the well in the cookie.
Cool in the refrigerator for 10 -15 minutes.
Cook for 12-15 minutes, until the edges are cooked and the middle is set.
Remove from the oven and cool on baking sheets completely.
Notes
Nutritional values may vary.
Nutrition
Serving: 24g | Calories: 136kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 202mg | Potassium: 71mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 35mg | Iron: 0.9mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢15.25 ounces box Betty Crocker® SuperMoist® red velvet cake mix
▢1/2 cup butter softened
▢2 eggs beaten
▢1/2 cup cream cheese
▢2-3 tablespoons sugar
Instructions
Preheat oven to 350 degrees.
Combine the first three ingredients together in a medium mixing bowl.
In a small bowl, combine the cream cheese and sugar thoroughly. You can sweeten to taste. Fill a Ziploc bag with the cream cheese mix.
Take one heaping tablespoon of cookie dough and roll it into a ball.
Place on a parchment-lined cookie sheet approximately 2 inches apart.
Push a well in the top with your thumb.
Cut a corner off the ziploc bag filled with cream cheese. Pipe the cream cheese into the well in the cookie.
Cool in the refrigerator for 10 -15 minutes.
Cook for 12-15 minutes, until the edges are cooked and the middle is set.
Remove from the oven and cool on baking sheets completely.
Notes
Nutritional values may vary.
Nutrition
Serving: 24g | Calories: 136kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 202mg | Potassium: 71mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 35mg | Iron: 0.9mg
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