Red Velvet Cookies filled with Cream Cheese

Red Velvet Cookies stuffed with Cream Cheese

Decadent Red Velvet Cookies filled with Cream Cheese.  That’s right, the sweet cream cheese frosting is baked right in the middle of the cookie!  It’s like a little “surprise!” when you bite into each one! You can drizzle the finished cookies with white chocolate, icing or dust them with a little powdered sugar, which is what I did 🙂

Red Velvet Cookies filled with Cream Cheese

You don’t have to have a cookie scoop to make this recipe work, but I can’t seem to make cookies without my handy dandy scoops any more 🙂 I guess I’m a tad spoiled in the kitchen…

Just fill the scoop a little bit, add some sweet cream cheese and top off the scoop with more dough and then put the dough ball on the cookie sheet! Ta-dah!

How to fill cookies with cream cheese

Valentine’s Day is almost here– I can’t even believe it! Where did the time go?  I feel like the last year just flew by! I hope you all have fun dates planned! Or maybe just a night with the gal pals watching old movies and eating Chinese food 🙂  If all else fails, you can always watch the NBA Dunk Contest, because nothing says romance like millionaire men showing off in tank tops…

Red Velvet Cookies filled with Cream Cheese

Red Velvet Cookies filled with Cream Cheese

Ingredients

Red Velvet Cookies:
3 C. flour
1/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 C. butter, softened
1 1/3 C. sugar
3 large eggs, at room temperature
1 Tbsp. milk
1 1/2 tsp vanilla extract
2 tsp. lemon juice
4-5 tsp. liquid red food coloring
Cream Cheese Filling:
8 oz. cream cheese
3/4 C. powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with parchment paper.
2. Sift flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
3. In a stand mixer, beat butter and sugar until blended and creamy (about 2-3 minutes).
4. Mix in eggs one at a time and scrape down the sides of the bowl as needed.
5. Add milk, vanilla extract, lemon juice and red dye.
6. Slowly add in dry ingredients and stir just until combined.
7. (If you want a taller cookie, cover dough and chill for 30 minutes. Cold dough is also a little easier to handle.)
8. Cream Cheese Filling: beat cream cheese and powered sugar together until smooth.
9. Fill your cookie scoop half way full and then put a dollop of cream cheese mixture in the scoop. (See photos.) NOTE: I put my cream cheese mixture in a small plastic bag and snipped off the corner to make a mini piping bag and just piped a dollop into the cookie scoop. It was easier and less messy for me this way. Then continue to fill the rest of the cookie scoop with more dough.
10. Place dough balls on cookie sheets and bake for 8-11 minutes depending on how chewy or crunchy you want your cookies to be!
11. I dusted some of mine with a little powdered sugar when they were cool! It's an easy way to dress them up a little 😉

Funny thing about these photos… I was seriously struggling with them for the first half hour.  I kept trying different plates ad napkins and colors but I just couldn’t seem to get it right.  The cookies were so cute and adorable and none of the photos were turning out right!  I was just about to give up when I tried this cake stand and red picnic napkin.  Magic.

Red Velvet Cookies filled with sweet cream cheese

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Cookie Secrets

10 thoughts on “Red Velvet Cookies filled with Cream Cheese

  1. 1
    Austin says:

    If I ever claim to have found treasure, I would lead them to this because this is totally amazing! To others, it may seem like a simple cream-filled cookie, but to me, cream-filled cookies are absolutely treasures! I am definitely adding this to my to-do recipes!

    P.S. We have the same tea towel! I used the same tea towel when I took a very amateur picture of my red velvet crinkle cookies.

  2. 2
    Jenna says:

    Great recipe, can’t wait to give it a whirl for my Christmas baking. One question: have you tried freezing these cookies after making them? I find that I do a lot of my baking before the rush of the holidays (baking=stress reliever) and am curious to know how these might hold out in the freezer.
    Thanks!

  3. 3
    Sam says:

    Have you ever tried freezing drops of the cheesecake filling and then wrapping the dough around those?

  4. 4
    jeff says:

    have you guys ever put chocolate and vanilla filling and put bubblegum sauce and a merange on top

  5. 5
    Zosia says:

    Can you write recipe in grams? Couse every cup changing in internet is different 🙂

  6. 6
    Melba Suarez says:

    I’ve tried making these twice and both times you can’t see the cream cheese filling. Not sure what happens, maybe it melts into the dough but it’s most definitely not visible. The cookies taste great but they look like plain red velvet cookies. Has anyone else had this problem or does anyone know why this is happening?

  7. 7
    Stephanie says:

    How long can these cookies last after they bake..?

  8. 8
    Anna says:

    Hi! This looks awesome and I’m gonna try some for Christmas! Some questions: is it better to work with the cream cheese when it is chilled straight outta fridge, or soften to room temp.? And also how many cookies does this recipe make? Thank you 🙂

  9. 9
    Alici Wilson says:

    I made these but the cream cheese frosting disappeared in some, but not all. I made tsp size rounds of the frosting & froze them for an hour, made it easier to fill the cookies.

    Will have to tweak my times / assembly techniques but awesome recipe & delicious cookies!

  10. 10
    Maria says:

    How many dozen cookies does this make?

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