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Red Velvet Cheesecake Thumbprint Cookies
Red Velvet cookies made with a cake mix with a little cheesecake thumbprint in the middle!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
cookies
Servings:
24
Calories:
136
kcal
Author:
Karlynn Johnston
Ingredients
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
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. 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.
Notes
Nutritional values may vary.
Nutrition
Serving:
24
g
|
Calories:
136
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
29
mg
|
Sodium:
202
mg
|
Potassium:
71
mg
|
Sugar:
8
g
|
Vitamin A:
200
IU
|
Calcium:
35
mg
|
Iron:
0.9
mg