three things: red velvet + cake + cookie. equals: cakey, soft, delicious cookies. oh yes.
sophia made these for the first time a few weeks ago to celebrate me getting my first-choice clinical practicum placement for next year so, naturally, i ate 5 in one sitting because i “earned them” (or something). we brought them when we met up for happy hour with some friends from my program, and they were gone by the end of the evening (duh). we made them again a few days ago, and they were just as delicious as the first time around! thanks to taste and tell for the inspiration.
what you need:
- 8 oz cream cheese, at room temperature (we used the reduced fat kind)
- 1/2 cup butter, at room temperature
- 1 egg
- 1 tablespoon vanilla extract
- 1 box red velvet cake mix
- confectioner’s sugar, for rolling
what you do:
- preheat oven to 350F
- mix together the cream cheese and the butter (use a fancy stand mixer or a non-fancy hand mixer, we used the latter). beat in the egg, then the vanilla.
- beat in the cake mix until completely combined. cover and refrigerate for at least 2 hours — OR, we put the dough in the freezer for 30 minutes and it worked just fine.
- roll the chilled dough into tablespoon sized balls. roll in confectioner’s sugar, and place on an ungreased baking sheet.
- bake in the preheated oven for 12 minutes.
- the original recipe says to let the cookies cool on a wire rack before serving, but due to my lack of both a wire rack and patience, i basically started eating them while they were coming out of the oven.
note: if you like crispy cookies, these are NOT the cookies for you. they’re soft, cakey, and definitely not crispy by any definition. but i think that these can convert even the most die-hard crispy cookie lover to a lover of these cookies 🙂 hope you enjoy!