Chewy Cream Cheese Stuffed Red Velvet Cookies

Why make this recipe

Chewy Cream Cheese Stuffed Red Velvet Cookies are a delightful treat that combines the classic flavors of red velvet cake with the added creaminess of a soft cheese filling. These cookies are perfect for any occasion, whether you’re celebrating a holiday, hosting a gathering, or simply treating yourself. They are soft, chewy, and bursting with flavor. Plus, the bright red color adds a festive touch that makes them visually appealing.

How to make Chewy Cream Cheese Stuffed Red Velvet Cookies

Making these cookies is simple and straightforward. You’ll mix the dry and wet ingredients separately before bringing them together to create a delicious cookie dough. The cream cheese filling adds a special touch that takes these cookies to the next level. Follow the steps below, and you’ll have a batch of yummy cookies ready to enjoy!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the red food coloring and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. In another bowl, mix cream cheese and powdered sugar until smooth to create the filling.
7. Scoop out dough and flatten it in your hand, adding a small spoonful of the cream cheese filling before folding and rolling into a ball.
8. Place the dough balls on the prepared baking sheet, leaving space between them.
9. Bake for 10-12 minutes until edges are set (cookies will look soft).
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
11. Enjoy your Chewy Cream Cheese Stuffed Red Velvet Cookies!

How to serve Chewy Cream Cheese Stuffed Red Velvet Cookies

Serve these cookies warm or at room temperature. They pair wonderfully with a glass of cold milk or a hot cup of coffee or tea. You can also add some festive decorations on top, like a drizzle of white chocolate or sprinkle some powdered sugar for an extra special touch.

How to store Chewy Cream Cheese Stuffed Red Velvet Cookies

Store the cookies in an airtight container. They will stay fresh at room temperature for up to a week. If you want them to last longer, you can refrigerate them. Just remember to let them come to room temperature before enjoying them!

Tips to make Chewy Cream Cheese Stuffed Red Velvet Cookies

• Make sure your butter and cream cheese are softened to room temperature for the best mixing results.
• Don’t overmix the cookie dough once you combine the dry and wet ingredients; this keeps the cookies soft.
• Use a cookie scoop to ensure all your cookies are evenly sized, which helps them bake uniformly.

Variation

You can change up the filling by adding chocolate chips or nuts to the cream cheese mixture for added texture and flavor. Another fun variation is to use different food coloring to create cookies in various colors for different occasions.

FAQs

1. Can I freeze these cookies?
Yes, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze them individually. Then transfer to an airtight container for up to three months.

2. What if I can’t find red food coloring?
If you can’t find red food coloring, you can use beet juice or make your cookies with any other color you prefer. They’ll still taste delicious!

3. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the sugar and other ingredients are gluten-free, too.

Chewy Cream Cheese Stuffed Red Velvet Cookies

These delightful cookies combine the classic flavors of red velvet cake with a creamy cheese filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened Make sure it is at room temperature.
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract

Filling

• 1 cup cream cheese, softened Should be at room temperature.
• 1/2 cup powdered sugar

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the red food coloring and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. In another bowl, mix cream cheese and powdered sugar until smooth to create the filling.

Baking

1. Scoop out dough and flatten it in your hand, adding a small spoonful of the cream cheese filling before folding and rolling into a ball.
2. Place the dough balls on the prepared baking sheet, leaving space between them.
3. Bake for 10-12 minutes until edges are set (cookies will look soft).
4. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store the cookies in an airtight container. They will stay fresh at room temperature for up to a week. For longer storage, refrigerate them and let them come to room temperature before serving.

Naya Lucas