Red Velvet Cream-Cheese Stuffed Cookies

There’s something utterly irresistible about the combination of rich red velvet and creamy, dreamy cheese filling, and when these flavors come together in one delightful cookie, magic happens. These Red Velvet Cream-Cheese Stuffed Cookies are a show-stopping treat that’s soft, moist, and bursting with flavor. They’re perfect for sharing at parties, gifting to friends, or simply enjoying as a special indulgence any time you need a little pick-me-up. The luscious cream cheese center pairs perfectly with the tender, cocoa-infused red velvet dough, making every bite a harmonious blend of sweet and tangy.

Why It’s My Go-To

I love this recipe because it combines two classic favorites into one extraordinary cookie. The dough is soft and chewy with just the right amount of cocoa and that iconic red velvet color, while the cream cheese filling adds a luxurious texture and flavor contrast that keeps you coming back for more. Plus, these cookies are incredibly versatile—feel free to swap in your favorite mix-ins or tweak the filling to suit your tastes. And did I mention they’re surprisingly simple to make? With just a handful of ingredients and straightforward steps, you can have a batch of these stunning cookies fresh out of the oven in no time.

What We’re Using

• 1 cup unsalted butter, softened – The base of our cookie dough, ensuring richness and moisture.
• 1 cup granulated sugar – Adds sweetness and helps with cookie texture.
• 1 cup brown sugar, packed – Brings a deeper, caramel-like flavor and extra chewiness.
• 2 large eggs – Bind the dough and add structure.
• 1 teaspoon vanilla extract – Enhances all the flavors beautifully.
• 2 tablespoons red food coloring – Gives our cookies that signature vibrant red velvet hue.
• 3 cups all-purpose flour – Forms the structure of the cookies.
• 1 cup cocoa powder – Infuses the dough with rich chocolate flavor.
• 1 teaspoon baking soda – Helps the cookies rise slightly and become tender.
• 1/2 teaspoon salt – Balances sweetness and enhances flavor.
• 8 ounces cream cheese, softened – The star of the filling, creamy and tangy.
• 1/2 cup powdered sugar – Sweetens and smooths the cream cheese filling.
• 1 teaspoon vanilla extract – Adds depth to the filling flavor.
• 1/2 cup chocolate chips – Optional mix-in for extra chocolatey goodness.

Tools of the Trade

• Mixing bowls – For combining both the dough and cream cheese filling.
• Electric mixer or stand mixer – Makes creaming butter and sugars effortless and smooth.
• Measuring cups and spoons – Accuracy is key for perfect texture.
• Rubber spatula – Ideal for folding ingredients without deflating the batter.
• Baking sheets – To bake your cookies evenly.
• Parchment paper or silicone baking mats – Prevents sticking and makes clean-up a breeze.
• Scoop or tablespoon – For portioning out dough and filling consistently.
• Cooling rack – Allows cookies to cool without getting soggy.

Directions: Red Velvet Cream-Cheese Stuffed Cookies

Step 1: Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract together until smooth and creamy. Set aside in the refrigerator while you prepare the cookie dough to let it firm up slightly.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well combined—about 3 to 4 minutes on medium speed.

Step 3: Add Eggs, Vanilla, and Food Coloring

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and red food coloring until the dough has a vibrant and even red color.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep your cookies tender.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips for pockets of melted chocolate in every bite.

Step 6: Assemble Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a tablespoon or small cookie scoop, portion out a ball of cookie dough. Flatten it slightly in your hand, then place about 1 tablespoon of the cream cheese filling in the center. Carefully wrap the dough around the filling, sealing the edges completely so the cream cheese doesn’t leak during baking. Place the stuffed dough balls on the baking sheet, spaced about 2 inches apart.

Step 7: Bake

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps the filling set and prevents breakage.

Quick Replacement Ideas

• Use vegetable shortening instead of unsalted butter for a dairy-free option.
• Swap granulated sugar with coconut sugar for a more natural sweetness.
• Replace the cocoa powder with carob powder for a caffeine-free alternative.
• Substitute vanilla extract with almond extract for a unique flavor twist.
• Try mini white chocolate chips instead of regular chocolate chips for contrast.

Little Things that Matter

• Softened ingredients: Make sure your butter and cream cheese are softened at room temperature to blend smoothly and avoid lumps.
• Don’t overmix: Overworking the dough can lead to tough cookies. Mix until just combined for that tender bite.
• Seal those edges: Wrapping the cream cheese filling tightly prevents leaks and keeps the gooey center intact.
• Chill the filling: Keeping the cream cheese mixture chilled makes stuffing easier and less messy.
• Watch the bake time: These cookies are best when slightly soft in the center. Overbaking will dry them out.

Keep It Fresh: Storage Guide

Store your Red Velvet Cream-Cheese Stuffed Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator where they’ll stay fresh for about a week. For extended storage, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed freezer bag or container for up to 3 months. To enjoy, thaw at room temperature or warm gently in the microwave for a few seconds to bring back that soft, melty texture.

Red Velvet Cream-Cheese Stuffed Cookies Q&A

Can I make the dough ahead of time?

Absolutely! You can prepare the cookie dough and the cream cheese filling separately, then refrigerate them overnight. When ready to bake, assemble the stuffed cookies and proceed with baking as directed. This is a great way to save time on baking day.

What if I don’t have red food coloring?

You can use natural alternatives like beet juice or powder to achieve a similar red hue. Keep in mind that natural colorings may slightly alter the flavor and intensity of the color.

Can I freeze these cookies after baking?

Yes, once completely cooled, store the cookies in an airtight container in the freezer. Thaw them at room temperature or warm briefly in the microwave before serving for that fresh-baked experience.

Is there a way to make these cookies dairy-free?

To make these cookies dairy-free, substitute the unsalted butter with a plant-based alternative like coconut oil or dairy-free margarine. Use dairy-free cream cheese for the filling. This swap works well without compromising the flavor and texture.

Hungry for More?

If you loved these Red Velvet Cream-Cheese Stuffed Cookies, be sure to check back for more decadent desserts, easy-to-follow recipes, and baking tips that will make your kitchen the coziest place in the house. Whether you’re craving something rich and chocolatey or light and fruity, there’s always something sweet waiting for you here.

These Red Velvet Cream-Cheese Stuffed Cookies are truly a crowd-pleaser. With their vivid color, soft texture, and luscious filling, they’ll quickly become a favorite in your baking repertoire. So grab your mixing bowls and get ready to bake up some cookie magic!

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