Red Velvet Cheesecake Thumbprint Cookies
Red Velvet cookies that are made with a cake mix. They are rich and chewy with a delicious cheesecake middle!
Servings: 24
Calories: 136kcal
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
- 2-3 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