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I can't wait for you to try my favorite treat ever! These stuffed red velvet cookies are a total crowd-pleaser with gooey cream cheese tucked inside. Everyone goes wild for them whenever I bake a batch. You'll get the best of red velvet cake, tucked into a soft, chewy round. I've tweaked this for years and I promise, every step is worth it.
Irresistible Red Velvet Cookies
Here's why I think these cookies are next-level. You bite through the soft red velvet outside and hit a creamy middle—what a combo! They're basically showstoppers thanks to that deep red color, awesome for parties or holidays when you wanna impress. You can prep these ahead too and bake kinda on demand, which is super handy.
What You'll Need
- For That Creamy Middle:
- Cream cheese 3 ounces, cold and diced up
- Soft unsalted butter ¼ cup
- Powdered sugar 1 cup to sweeten it up
- Pinch of salt
- Vanilla ⅛ teaspoon
- For That Cookie Goodness:
- Red food dye 1-2 teaspoons
- All-purpose flour 2⅓ cups for structure
- Cocoa powder 2 tablespoons (unsweetened only)
- Cornstarch 2 teaspoons to keep them soft
- Baking soda ½ teaspoon and baking powder ¼ teaspoon
- Salt ½ teaspoon
- Melted unsalted butter ¾ cup
- Light brown sugar 1 cup (packed)
- Granulated sugar ½ cup
- 1 large egg plus a yolk
- Vanilla extract 1 teaspoon
- White vinegar 2 teaspoons—definitely add this
- For a Fancy Finish: Melted white chocolate for drizzling (if you wanna make them pop)
Let's Bake These Gems
- Get The Middle Ready
- Start by whipping your soft butter til smooth, then mix in the powdered sugar, salt, and vanilla so it gets really fluffy. Next, blend in the cold cream cheese chunks until it’s velvety. Scoop into heaping tablespoons and freeze them for at least 2 hours.
- Cookie Dough Time
- While waiting on the filling, stir together all your dry stuff (flour, cocoa, cornstarch, baking soda, baking powder, salt). In a separate bowl, combine your melted butter with both sugars. Toss in the egg, yolk, vanilla, red dye, and vinegar. Now stir in the dry mix until you get a bright red dough.
- Assembly Fun
- Here’s my favorite part! Grab about three tablespoons of dough, make a well in the center, sneak in a frozen scoop of filling, and cover it all up. Shape into smooth balls.
- Chill Out
- Let these dough balls sit in the fridge a good 2 hours. When you’re set to go, preheat your oven to 350°F and line your trays. Spread the cookie balls two inches apart—they flatten out some.
- Bake and Finish
- Bake for 10 to 11 minutes. The edges should look set but you’ll want the centers soft. Rest them on the tray 15 minutes before moving. Go all out and drizzle melted white chocolate on top if you’re feelin’ extra.
Game-Changing Tips
Cold cream cheese is non-negotiable for that creamy middle. Chill the dough as long as you can—it's worth the wait! Keep an eye on them baking to nail that gooey inside. And that white chocolate topper? Not a must, but looks super pretty.
Stashing and Freezing
Keep these cookies sealed up and they'll stay soft for up to three days. Want to prep ahead? Freeze the shaped balls for a month. Bake them straight from the freezer and just tack on a couple extra minutes—boom, fresh cookies anytime.
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Switch It Up
Go wild with different reds for holidays or birthdays! Sometimes I go for gel food dye for bolder color, or even swap out the center for a twist. Just don’t use spreadable cream cheese—brick style is the only way or they’ll go runny!
Common Questions
- → What’s the point of freezing the filling?
Popping the cream cheese mix in the freezer keeps it from melting or leaking out when you put your cookies together and toss 'em in the oven.
- → Is it possible to prep these in advance?
Absolutely, you can make the dough and cream cheese mix ahead, stash them in your fridge, and then just assemble when you want to bake.
- → What does vinegar actually do in the dough?
It gives a boost to the red color and makes the cookies super soft and tender, so don’t skip it!
- → Where should I keep these cookies after baking?
Slide your cookies into an airtight container, stick them in the fridge, and they’ll stay tasty for up to five days because of the creamy filling.
- → Will they work without the food coloring?
Yep, they’ll taste just as awesome, but you won’t get that classic deep red vibe.