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Chewy Cream Cheese Stuffed Red Velvet Cookies

Mouthwatering Chewy Cream Cheese Stuffed Red Velvet Cookies

These Chewy Cream Cheese Stuffed Red Velvet Cookies combine rich red velvet with a creamy filling for a delightful treat.
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Prep Time 1 hour 30 minutes
Cook Time 13 minutes
Chill Time 1 hour 30 minutes
Total Time 3 hours 13 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour King Arthur flour is a reliable choice for consistency.
  • 1 cup Cocoa Powder Make sure to sift to avoid lumps.
  • 1 teaspoon Baking Soda Essential for achieving the perfect rise.
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1/2 cup Unsalted Butter Ensure it's softened for easy mixing.
  • 1/2 cup Granulated Sugar Contributes sweetness and helps achieve a crisp outer texture.
  • 1/2 cup Light Brown Sugar Promises moistness and adds depth.
  • 1 large Egg Acts as a binder that adds moisture.
  • 3 tablespoons Whole Milk Can be swapped for non-dairy milk.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor.
  • 2 tablespoons Red Food Coloring Gel food coloring is recommended for intensity.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Brick-style for a smooth texture.
  • 1 cup Powdered Sugar Sweetens the filling.
  • 1 tablespoon All-Purpose Flour Stabilizes the filling.
  • 1 teaspoon Vanilla Extract Enriches the cream cheese.
  • 1/2 teaspoon Almond Extract Adds unique flavor.
For the Coating
  • 1/2 cup Granulated Sugar Creates a sugary exterior.

Equipment

  • mixing bowl
  • baking sheets
  • Parchment paper
  • Wire rack
  • refrigerator

Method
 

Step-by-Step Instructions
  1. Prepare the Cream Cheese Filling by beating together the cream cheese, powdered sugar, all-purpose flour, vanilla extract, and almond extract until smooth, about 2-3 minutes. Scoop into small balls, freeze for 1.5 hours.
  2. Make the Cookie Dough by whisking together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the butter with sugars until fluffy. Add the egg, milk, vanilla, and food coloring, mixing smoothly before folding in the dry ingredients. Refrigerate for 1.5 hours.
  3. Preheat oven to 350°F (175°C). Roll cookie dough into balls, create an indent, insert a cream cheese ball, and seal. Roll in granulated sugar.
  4. Bake arranged cookie balls for 12-13 minutes until edges are set but centers are soft.
  5. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 110mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure cream cheese and butter are at room temperature. Refrigerate fillings and dough to prevent leaks.

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