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Red Velvet Cream Cheese Stuffed Cookies: A Luxuriously Sweet Treat
There’s something magical about red velvet desserts—the vibrant, rich color paired with a delicate, slightly tangy flavor makes them a hit every time. But what if you could take that classic red velvet flavor and make it even more decadent? Enter Red Velvet Cream Cheese Stuffed Cookies, the ultimate indulgence for anyone who loves a delicious twist on a classic treat.
These cookies feature a soft, pillowy red velvet cookie dough on the outside, with a creamy, tangy cream cheese filling inside. It’s the perfect balance of sweet, tangy, and just a little bit luxurious, making these cookies perfect for any occasion. Whether you’re celebrating a holiday, hosting a party, or simply indulging in something special, these cookies are sure to impress.
Why You’ll Love Red Velvet Cream Cheese Stuffed Cookies
- Decadent and Creamy: The surprise cream cheese filling is what takes these cookies to the next level, offering a rich, smooth center that contrasts beautifully with the soft red velvet dough.
- Visually Stunning: The deep red hue of the red velvet cookie dough makes these cookies look as gorgeous as they taste, making them perfect for special occasions like Valentine’s Day, birthdays, or any time you want to impress.
- Soft and Chewy: These cookies have a melt-in-your-mouth texture. The outer cookie is soft and chewy, while the center remains gooey and creamy, creating the perfect combination of textures.
- Easy to Make: While these cookies have a show-stopping look and flavor, they’re surprisingly simple to make with just a few basic ingredients.
Ingredients:
For the Red Velvet Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder (unsweetened)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring (or more for a deeper color)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Make the Cream Cheese Filling:
Start by preparing the cream cheese filling. In a medium-sized bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Use a hand mixer or stand mixer to blend the ingredients together until smooth and creamy. Once combined, refrigerate the filling while you prepare the cookie dough to ensure it firms up a bit, making it easier to handle when stuffing the cookies.
2. Prepare the Red Velvet Cookie Dough:
In a large mixing bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
In another bowl, cream together the butter and granulated sugar until light and fluffy (this should take about 2-3 minutes using a hand or stand mixer). Add in the egg, buttermilk, vanilla extract, and red food coloring. Mix until the dough is evenly colored and smooth.
Gradually add the dry ingredients into the wet mixture, mixing until fully incorporated. The dough should be thick and soft, with a beautiful red hue. If the dough feels a little sticky, you can chill it in the refrigerator for 20-30 minutes to make it easier to work with.
3. Stuff and Shape the Cookies:
Once the dough is ready and your cream cheese filling has firmed up, it’s time to assemble the cookies.
Take a small scoop of the red velvet dough and flatten it into a disc with your hands. Add a teaspoon of the cream cheese filling into the center of the disc. Then, carefully fold the dough around the filling and pinch the edges together, sealing it completely so that the filling is enclosed in the middle.
Roll the dough ball between your palms to smooth it out, making sure the cream cheese filling is fully covered. Repeat with the remaining dough and cream cheese filling.
4. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie dough balls on the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges of the cookies are set and slightly golden. Be careful not to overbake them—the cookies should remain soft with a gooey center.
