Name: Red Velvet Cream Cheese Stuffed Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon red food coloring; 8 oz cream cheese, softened; ¼ cup powdered sugar; ½ teaspoon vanilla extract

Introduction

These Red Velvet Cream Cheese Stuffed Cookies are a delightful twist on the classic red velvet cake, combining rich cocoa flavors with a soft, creamy filling. Perfect for festive occasions or any time you crave a decadent treat, these cookies are sure to impress with their vibrant color and luscious center.

A stack of five soft red velvet cookies with white cream cheese filling and white icing drizzled over the top and sides. The top cookie is broken in half, showing a smooth, creamy white center inside the dense, deep red cookie dough. The cookies have a slightly cracked texture and sit directly on a white marbled surface with some red crumbs scattered around. The stack is close-up and centered in the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour

1 tablespoon cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 tablespoon vanilla extract

1 tablespoon red food coloring

8 oz cream cheese, softened (for the filling)

¼ cup powdered sugar (for the filling)

½ teaspoon vanilla extract (for the filling)

Instructions

Step 1: Prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth. Refrigerate to firm up.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 3: Beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 4: Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract and red food coloring until evenly combined.

Step 5: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Step 6: Cover the dough and chill it in the refrigerator for 15 minutes to make it easier to handle.

Step 7: Preheat the oven to 350°F (175°C). Take portions of dough, flatten slightly, place a spoonful of cream cheese filling in the center, and carefully seal the dough around it, forming a ball.

Step 8: Place the stuffed cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are set but the center remains soft.

Step 9: Let the cookies cool on a wire rack before serving to allow the filling to set slightly.

Tips & Variations

For a more intense red color, add a little extra red food coloring or use gel-based coloring for better vibrancy.

Chilling the dough is key to preventing the cookies from spreading too much and helps contain the cream cheese filling.

Try adding mini chocolate chips to the dough for a bit of texture and added chocolate flavor.

If you prefer, swap the cream cheese filling with a salted caramel or Nutella filling for a different twist.

FAQs

Can I use regular food coloring instead of gel?

Yes, regular liquid food coloring works fine, but gel food coloring tends to give a deeper, more vibrant red without altering the dough’s consistency.