Go Back
chewy cream cheese stuffed red velvet cookies 2026 03 27 133024 819x1024 1

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
Cook Time 12 minutes
Total Time 32 minutes
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.