These cream cheese-filled red velvet cookies are the perfect treat for anyone who loves a sweet, indulgent dessert. With their soft, chewy texture and a surprise center of tangy cream cheese, these cookies are the ultimate comfort food. The red velvet flavor adds a rich, slightly cocoa-like taste, while the cream cheese filling gives each bite a burst of creamy goodness. They’re the perfect balance of sweet and tangy, making them a showstopper for any occasion!
Why You’ll Love This Recipe?
If you’ve ever tried red velvet cake, then you know how irresistible it is. Now, imagine that same rich, velvety flavor tucked inside a soft, chewy cookie with a luscious cream cheese center. These cookies are a treat for both the eyes and the taste buds. The contrast of the red cookie exterior with the creamy filling makes for an eye-catching and mouthwatering dessert. They’re easy to make, and the cream cheese filling is the perfect surprise that will keep everyone coming back for more.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp red food coloring (gel or liquid)
- 1 tsp vanilla extract
- 1 tsp vinegar
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Full list of ingredients with measurements will be provided below.
Directions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until creamy and smooth, about 3-4 minutes. This step will give the cookies a soft texture, so be sure to beat it well!
Add the Wet Ingredients
To the butter and sugar mixture, add the egg, red food coloring, vanilla extract, and vinegar. Mix until everything is fully incorporated.
Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as that can make the cookies dense.
Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. This will be the filling for the cookies.
Form the Cookies
Scoop about a tablespoon of cookie dough and flatten it slightly with your hands. Place a teaspoon of cream cheese filling in the center, then top with another tablespoon of cookie dough, sealing the edges around the filling. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to set and the tops are slightly cracked. Be careful not to overbake them, as you want them to stay soft and chewy.
Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
- Don’t Overfill: When adding the cream cheese filling, be sure to use just enough to get a nice creamy center without overstuffing, or the filling may spill out while baking.
- Chill the Dough: If your dough is too soft to handle, chill it in the fridge for 30 minutes before rolling it into balls. This will make it easier to work with.
- Food Coloring: The amount of food coloring can be adjusted to get the desired level of red color. If you want a more vibrant red, you can add a little more.
- Make Ahead: You can make the dough ahead of time and refrigerate it for up to 2 days, or freeze it for longer storage. Just let it come to room temperature before baking.
Recipe Variations and Possible Substitutions
- Cream Cheese Filling Alternatives: You can mix in a bit of chocolate chips or mini marshmallows to the cream cheese filling for a fun twist.
- Gluten-Free: If you need to make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Version: For a vegan version, you can use dairy-free butter and a vegan cream cheese substitute. Just make sure to replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Serving and Pairing Suggestions
These cookies are perfect for any occasion, whether you’re hosting a party, celebrating a holiday, or just indulging in a sweet treat. Serve them with:
- A Glass of Milk: Nothing goes better with cookies than a cold glass of milk, especially these creamy-filled ones!
- Coffee or Hot Chocolate: Pair these cookies with a hot cup of coffee or hot chocolate for a cozy dessert experience.
- Fresh Fruit: If you want a light, refreshing side to balance out the richness of the cookies, serve them with a bowl of fresh berries or sliced fruit.
Storage and Reheating Tips
Store these cookies in an airtight container at room temperature for up to 5 days. They will stay soft and chewy thanks to the cream cheese filling. If you want to keep them fresh for longer, you can store them in the fridge for up to 7 days. To warm them up, microwave them for a few seconds or place them in a 300°F (150°C) oven for 5 minutes to get the filling nice and melty again.
FAQs
Q: Can I make these cookies without food coloring?
A: Yes, you can omit the food coloring if you prefer. The cookies will still taste delicious, but they won’t have the signature red velvet look.
Q: Can I freeze these cookies?
A: Absolutely! Once baked, let the cookies cool completely, then store them in a freezer-safe container for up to 3 months. To thaw, simply let them sit at room temperature for about 30 minutes.
Q: Can I add chocolate chips to these cookies?
A: Yes! If you want to add a bit of chocolate flavor, you can mix in 1/2 cup of mini chocolate chips to the dough before rolling it into balls.
Q: Can I use low-fat cream cheese?
A: You can use low-fat cream cheese, but keep in mind that the texture and flavor might be slightly different. Full-fat cream cheese gives the filling a richer taste and creamier texture.
Conclusion
These cream cheese-filled red velvet cookies are the perfect balance of soft, chewy, and creamy. The red velvet cookie exterior with the tangy cream cheese center makes for a decadent treat that will surely impress anyone. Whether you’re baking for a special occasion or just treating yourself, these cookies are a must-try. Enjoy every bite of this sweet, velvety goodness!
Print
Cream Cheese Filled Red Velvet Cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 18–24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cream Cheese Filled Red Velvet Cookies are a decadent treat that combines the rich, velvety flavor of red velvet cake with a creamy cheese filling. The soft, chewy cookies are filled with a smooth and tangy cream cheese center, making them a perfect dessert for any occasion. These cookies are a must-try for fans of red velvet and cream cheese!
Ingredients
- For the cookies:
- 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 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg, red food coloring, vanilla extract, and vinegar to the butter mixture and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a separate bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Scoop tablespoon-sized portions of the red velvet dough and flatten each one into a disc shape.
- Place about 1 teaspoon of the cream cheese filling in the center of each disc and then fold the edges of the dough around the filling, sealing it completely.
- Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 10-12 minutes, or until the edges of the cookies are set and slightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are soft and delicate, so be sure to handle them carefully after baking. If you prefer a stronger red velvet flavor, you can increase the amount of food coloring.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35 mg