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Cream Cheese Filled Red Velvet Cookies

These Cream Cheese Filled Red Velvet Cookies are the ultimate indulgence! With their soft, chewy red velvet exterior and creamy, tangy cream cheese filling, they’re a decadent treat that’s perfect for Valentine’s Day, Christmas, or any occasion where you want to impress.
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Equipment

  • Mixing bowls
  • - Electric mixer
  • Parchment paper
  • - Baking sheets
  • - Spoon or cookie scoop

Ingredients
  

  • #### Red Velvet Cookie Dough
  • - 2 1/4 cups all-purpose flour
  • - 2 tablespoons cocoa powder
  • - 1 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1/2 cup unsalted butter softened
  • - 3/4 cup granulated sugar
  • - 1/2 cup packed brown sugar
  • - 1 large egg
  • - 1 teaspoon vanilla extract
  • - 1 tablespoon red food coloring
  • - 1/3 cup buttermilk
  • #### Cream Cheese Filling
  • - 8 oz cream cheese softened
  • - 1/4 cup granulated sugar
  • - 1 teaspoon vanilla extract

Instructions
 

  • **Prepare the cream cheese filling**
  • In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm.
  • **Make the red velvet cookie dough**
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • **Cream the butter and sugars**
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  • **Add wet ingredients**
  • Mix in the egg, vanilla extract, and red food coloring until fully incorporated. Gradually mix in the buttermilk.
  • **Combine wet and dry ingredients**
  • Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Cover and refrigerate for at least 1 hour.
  • **Assemble the cookies**
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough and flatten it slightly. Place a frozen cream cheese ball in the center, then wrap the dough around it, sealing the edges completely. Roll into a smooth ball.
  • **Bake**
  • Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 12–14 minutes, or until the edges are set and the tops are slightly cracked.
  • **Cool and serve**
  • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.