reheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper.

In a large bowl, mix together the red velvet cake mix, eggs and oil using an electric mixer on medium speed. Set aside.

In a small bowl, use an electric mixer to blend the cream cheese and powdered sugar until fully incorporated.

Use a spoon to form teaspoon sized balls and place them evenly apart on a freezer safe plate. Place the cream cheese balls in the freezer for about 10 minutes.

Using a large cookie scoop, form a dough ball and flatten into a circle.

Place a cream cheese ball in the center and fold the dough around the cream cheese.

Place the cream cheese filled dough balls evenly apart on a baking sheet.

Sprinkle lightly with extra powdered sugar, if desired.

Bake for 15 minutes or until the outer edges of the cookies begin to turn golden brown.

While the cookies are baking, melt the white chocolate chips in a double broiler or in the microwave in 15 second intervals.

When the cookies are finished, drizzle the white chocolate over the top.

Allow to cool completely before serving.