Red Velvet with cream cheese inside delizzzzz

So a dear friend from FB Benny Rivera makes amazing amazing cookies, seriously he lives in NY and his bakery's name is City Cakes https://www.facebook.com/CityCakes?pnref=lhc check his cookies, well me being preggors, I couldn't get the cookies to Mexico but I had a huge craving for those red velvet cookies with yes with cream cheese filling, in my head I had no idea how could you make cookies with a filling and cream cheese with out melting, so the trusty Pinterest came to mind, and I found this amazing recipe.

I had to try it, omg omg omg ohhhh so good!!!!

You can see the YouTube video 

https://www.youtube.com/watch?v=vX7wf3tfd60

I would love it if you can subscribe :) 

The Cookies

• 1 box of red velvet cake mix
• 2 TBSP flour
• 2 eggs
• 1/2 C vegetable oil 
• 1 tsp pure vanilla extract

  The Filling

• 4 oz cream cheese
• 1 tsp vanilla extract
• 2 C powdered sugar

  The Drizzle

• 2 C white chocolate chips, drizzled

Time to get baking :

• Mix eggs, oil, and vanilla together. Add cake mix and flour. Mix until smooth. 
• Cover and refrigerate dough for at least one hour. 
• Using a stand mixer (or beaters), whisk powdered sugar, cream cheese, and vanilla together until smooth. 
• Using a spoon and your finger, scoop out 1" balls of filling onto a plate (no need for them to be perfect, just separated)
• Place plate in fridge for at least two hours (or freezer for one). 
• Remove dough and filling from fridge or freezer. Take a small ball of dough (1/8 - 1/4 a cup) and roll it into a ball. Flatten the ball using your palms, and place a small ball of filling in the middle. Use your hands to fold the edges of the dough around the filling, completely surrounding it (you now have a ball of doughs around a ball of filling). Place on baking sheet and repeat till all the dough is gone. Bake at 350 for 10 - 13 minutes or until the tops of the cookies crack. ***Once you see them begin to crack, remove them. Even if they don't look done, they are. 
• Let cookies cool and then drizzle with melted white chocolate. (before I had frosting bags for piping, I just used a knife to drizzle. Its a little messy but works just fine - if the white chocolate isn't working for you, you can drizzle the extra cream cheese frosting on top of the cookies instead)

****If you are going to store the cookies for more than a day, you may want to keep them in the refrigerator (given that they're filled with cream cheese - but to be honest, I never have and they're still good a few days later). 

Have a BERRY sweet day :)