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Introduction
If you're a fan of red velvet cake and creamy cheesecake, you're in for a real treat. These Red Velvet Cream Cheese Stuffed Cookies blend the rich, velvety flavor of cocoa-kissed dough with a tangy cream cheese filling. Perfect for holidays, parties, or when you simply want to indulge, these cookies offer a delightful surprise in every bite. With their eye-catching color and luscious texture, they’re as fun to look at as they are to eat.
Ingredients
For the Cookie Dough:
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
½ tsp vanilla extract
Directions
Make the Filling: In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop into small teaspoon-sized dollops and place on a parchment-lined tray. Freeze for 30–45 minutes until firm.
Prepare the Dough: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter with both sugars until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and food coloring.
Gradually mix in the dry ingredients until a soft dough forms. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
Assemble the Cookies: Scoop out a tablespoon of dough and flatten it in your palm. Place a frozen cream cheese center in the middle and wrap the dough around it, sealing the edges. Roll into a ball and place on a baking sheet lined with parchment.
Bake at 350°F (175°C) for 11–13 minutes or until the edges are set and the tops appear slightly cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Serving and Storage Tips
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