Whoever came up with the idea of using cake mix to make cookies deserves mad props. Not only is cake mix much cheaper than buying pre-made cookie dough, but cookies made from cake mix stay soft and chewy for days, something that many of you probably already know, never happens with cookies from a tube. What's also great about making cookies from cake mix is that the possibilities are endless; you can experiment with different flavored mixes and add-ins, to cater to your taste. Ingredients: For the cookies * 1 box red velvet cake mix (I used Duncan Hines) * 2 tablespoons all-purpose flour * 2 large eggs * 1/2 cup canola oil * pinch of vanilla powder (or 1 tsp vanilla extract) For the cheesecake filling * 4 oz cream cheese, at room temperature (I used 1/3 less fat cream cheese and only took it out 10 minutes beforehand) * 2 cups powdered sugar * pinch of vanilla powder (or 1 tsp vanilla extract) For the white chocolate drizzle * 1 1/2 cups white chocolate chips, melted (If you don't have white chocolate chips, or if you have an issue with melting them, you can simply drizzle some melted vanilla frosting, it's just as delicious) Directions: For the cookies In a large bowl, combine the cake mix and flour. Whisk together until clumps disappear. In the bowl of a stand mixer, add the cake mix with the flour, eggs, oil and vanilla and mix until smooth. The dough will be oily. Wrap it in plastic wrap and refrigerate for at least two hours. For the cheesecake filling Using a hand mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. Using a teaspoon, scoop out balls of cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. (I started off making teaspoon balls and realized halfway that I was going to have a lot of filling left over, so I made my balls bigger. If you do this, make sure to use enough dough to completely cover the balls of filling so it doesn't leak out. You can also just make more than 10 teaspoon balls, and consequently, make smaller cookies to use up all of the balls.) Preheat oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you're wrapping it around the filling, don't freak out. If you just sort of cup the dough between both your palms, it will pull it back together). Gently roll into a ball and place on prepared baking sheet. Only bake 3 cookies at a time because the cookies are very large and will spread. Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!