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Red Velvet Cookies With Cream Cheese Filling

These moist and chewy red velvet cookies are stuffed with a light and fluffy cream cheese filling and are very similar to my chewy double chocolate chip cookies but with the flavor and texture of my authentic red velvet cake! Super easy to make and even easier to eat or gift during the Holidays.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
chilling 1 hour
Total Time 1 hour 17 minutes
Servings 18 cookies
Calories 311kcal


Red Velvet Cookies

  • 1 ounce cocoa powder
  • 12 ounces all-purpose flour
  • 1 teaspoon soda
  • ½ teaspoon salt
  • 7 ounces unsalted butter room temperature
  • 5 ounces brown sugar
  • 5 ounces granulated sugar
  • 2 large eggs room temperature
  • ½ teaspoon vanilla
  • 1 Tablespoon red food color gel
  • 1 Tablespoon buttermilk
  • 4-6 ounces white chocolate for decoration

Cream Cheese Filling

  • 6 ounces cream cheese room temp
  • 5 ounces powdered sugar
  • ½ teaspoon salt
  • 1 Tablespoon flour


Cream Cheese Filling

  • Using a hand mixer or stand mixer, combine the cream cheese, sugar, flour and salt until smooth. Take care not to over mix as cream cheese liquifies the more it is mixed.
  • Put cream cheese mix into a piping back and pipe or scoop about 2 teaspoon-sized mounded disk-shaped onto parchemnt and place in the freezer. Let them freeze for at least 30 minutes.

Red Velvet Cookies

  • In a separate bowl combine the flour, cocoa powder, soda, and salt. Whisk together and set aside.
  • In the bowl of your stand mixer cream together the butter and sugars until it is pale and fluffy.
  • Add the eggs one at a time until each egg is fully incorporated.
  • Add the vanilla, red food coloring and buttermilk. Mix until just combined.
  • Add in the flour mixture gradually while the mixer is running on low, until dough is fully mixed. Make sure to scrape the bottom of the bowl so all of the butter and sugar are evenly mixed into the dough.
  • Chill the cookie dough for at least 60 minutes or overnight.
  • Using a #20 size scoop, scoop a 2oz size ball of dough. Working quickly with the cold dough, pull it in 2 pieces and sandwich a dollop of cold cream cheese filing in the center and gently form the dough around it into a ball. Place back onto the cookie sheet and chill for 10 minutes.
    The cream cheese filling dollops do not freeze hard, so working quickly so it all doesn't get too sticky is ideal. This dough is also very sticky, if it becomes too sticky dip your fingers in some flour to help, or put the dough back in fridge.
  • Placing up to 6 cookies on a sheet pan, bake in a 350* oven for approximately 12-14 minutes. The center will look underbaked, if it appears wet, bake for another 1-2 minutes until it doesn't appear wet anymore.
  • Once cookie has cooled, melt white chocolate and place in a piping bag or parchment paper cone and drizzle across the cooled cookie. Give the cookie at least 30 minutes for the chocolate to set up before trying to handle it.



Red Velvet cake is traditionally a very moist cake, and so this is a very moist cookie. This is why the dough is on the stickier side. If you keep your dough cool and coat your hands in a little flour it should help.
I also used a spatula to move the cream cheese dollops from the tray to the cookie.
The cream cheese filling doesn't freeze hard and wants to soften very quickly, which is why I recommend moving fast. 
Keep your cookies in the fridge in an airtight container for up to 5 days. They can be at room temperature for up to 4 hours. 


Serving: 1cookie | Calories: 311kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg