Go Back
Homemade Red Velvet Cream-Cheese Stuffed Cookies recipe photo
Print Recipe Save it for later

Red Velvet Cream-Cheese Stuffed Cookies

These Red Velvet Cream-Cheese Stuffed Cookies are irresistibly soft and bursting with creamy, tangy filling. Perfectly festive and deliciously indulgent!
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cream Cheese, Easy, Indulgent, Party, Red Velvet, Stuffed Cookies
Servings: 24 servings

Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
  • 3 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup chocolate chips optional

For the Cream Cheese Filling:

  • 8 ounces cream cheese softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

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 to firm up slightly.

Cookie Dough Preparation

  • In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes on medium speed.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the dough is evenly colored.
  • In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
  • Gently fold in the chocolate chips for extra chocolatey bites.

Assembling & Baking

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  • Portion cookie dough using a tablespoon or small scoop. Flatten slightly, place about 1 tablespoon of cream cheese filling in center, and carefully wrap dough around filling, sealing edges completely. Place on baking sheet about 2 inches apart.
  • Bake for 12-14 minutes until edges are set but centers remain soft. Cookies will firm as they cool.
  • Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely to set the filling.

Equipment

  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Scoop or tablespoon
  • Cooling Rack

Notes

  • Make sure butter and cream cheese are softened to avoid lumps for a smooth dough and filling.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Seal the cream cheese filling tightly inside the dough to prevent leaking during baking.
  • Chill the cream cheese filling before stuffing for easier handling and less mess.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.