Categories: Desserts

Ingredients

• 1 red velvet cake mix
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• Cream Cheese Filling (see recipe)
• Garnish: melted white chocolate, crushed peppermint candy

Directions

1. Preheat oven to 350. Line baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, eggs, melted butter, and vanilla at low speed until combined, about 30 seconds. Increase mixer speed to medium and beat until smooth, about 1 minute.

3. Using a 3-tbsp spring-loaded scoop, scoop dough, and place at least 2 inches apart on prepared pans. Using the bottom of a glass, press dough into 2 3/4-inch rounds; let stand at room temp for 15 minutes.

4. Bake for 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Spread or pipe Cream Cheese Filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Refrigerate for 30 minutes.

5. Line a baking sheet with parchment paper. Dip cookies halfway in melted white chocolate, letting excess drip off. Sprinkle with crushed peppermint candy. Place on prepared pans. Refrigerate until chocolate is set, about 15 minutes. Refrigerate until ready to serve.

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