These red velvet cheesecake cookies that I whipped up with a box of red velvet cake mix were a hit with everyone at the kids school. I was afraid for a moment that fights were going to break out over these cookies. No word of a lie, everyone was talking about these Red Velvet Cheesecake Cookies.
With that said, I can wholeheartedly tell you that this recipe kicks some serious cookie butt. It also kicks time’s butt, because I use a cake mix. Red Velvet Cheesecake Cookies…with cake mix.
Take that time. I win.
The addition of a lovely cheesecake thumbprint makes all the taste difference, they go from a nice cookie made of cake mix to a WOW! Yes please! (and maybe a few punches thrown in the volunteer room at school. I’m not saying nuttin’.)
Again, enjoy cheating. As I rushed last night (our first night home after Paris) to get Valentines written up by the kids – my parents were nice enough to go and buy them for me- I realized something.
I totally phoned this Valentine’s Day in. Take away my cape, there goes my trophy, Super Mom has left the building my darlings.
No bags of little goodies, erasers and more went to school with my kids to hand out to classmates.
Not even a single chocolate was attached to the Valentines.
Nothing was handmade.
Worst of all…..I didn’t even send any food to the class party.
Hello Fail Mom, thy name is Karlynn. Actually, Valentine’s Day can kiss my busy butt this year. I honestly didn’t feel a shred of guilt about any of the above.
I consider it a huge win that I made pancakes this morning and that I bought heart-shaped cucumbers last night. They are literally grown like this and when you cut them they are hearts! They were bloody expensive but I didn’t care. That whole kiss my butt thing, right? Right.
We are going to be eating TAKE OUT tonight. Yup. That’s right. I have a presentation for a parents group out in Nisku this afternoon and I am not coming home and cooking. Yes, on the worst day of the year for eating out, we are, well, eating out.
I’m not cooking a thing. I’m on Valentine’s Day strike. I made you all a few recipes so that YOU can cook your sweeties something. Or not. Heck, eat cereal for supper this Valentine’s Day. I give you full permission 😉
I don’t even think I will bake cake batter cookies, but I fully encourage you to try them out. Man, they are so easy.
Happy baking everyone and a very Happy Valentine’s Day, whether you phone it in or not!
PIN THIS RECIPE to your DESSERT RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Red Velvet Cheesecake Thumbprint Cookies
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 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 tablespoons sugar
- 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. This can be sweetened to taste.
- Take one tablespoon of cookie dough and roll it into a ball.
- Push a well in the top with your thumb.
- Roll approximately 1 teaspoon of cream cheese into a ball and place in the thumbprint well.
- Place on a parchment lined cookie sheet approximately 2 inches apart.
- Cool in the refrigerator (or outside if you live in Alberta) for 10 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.