Stuffed Red Velvet Cookies Recipe – Creamy & Chewy Cookies
Stuffed Red Velvet Cookies
Stuffed red velvet cookies are the kind of treat that instantly feels special. They combine the soft, cocoa-kissed flavor of classic red velvet with a rich, creamy center that surprises you in the best way. The outside is tender with lightly crisp edges, and the inside reveals a smooth, slightly tangy filling that melts gently into the cookie. When made correctly, stuffed red velvet cookies have a deep red color, a subtle chocolate taste, and a balanced sweetness that keeps you reaching for another.
What makes stuffed red velvet cookies stand out from other Cookie Recipes Red Velvet options is the contrast in textures. You get a soft and chewy shell wrapped around a creamy core. That contrast is what transforms them from ordinary red velvet cookie dough into something memorable. These are not flat, one-note cookies. They are layered, rich, and satisfying. Many people first fall in love with red velvet cake because of its color and cream cheese frosting. Stuffed red velvet cookies take that same flavor idea and package it into a handheld dessert. If you enjoy Red Velvet Cream Cheese Cookies or any Cheesecake Cookie Recipes, this recipe brings those flavors together in a simple, home-friendly format.
Stuffed red velvet cookies are also incredibly versatile. They fit holiday dessert tables, birthday celebrations, bake sales, or quiet weekends at home. The bold red color makes them visually striking, while the creamy center makes them indulgent without being overly heavy. Once you master this Red Velvet Cream Cheese Cookies Recipe style of baking, you will find yourself returning to it again and again.
Why You’ll Love This Recipe
You will love these stuffed red velvet cookies because they are designed for real kitchens and real schedules. The dough comes together quickly, and the filling can be prepared ahead of time. The method is straightforward, but the result looks and tastes like something from a high-end bakery.
Another reason this recipe works so well is balance. Red velvet cookie dough should never taste like plain chocolate dough with food coloring. It should have a mild cocoa flavor, a hint of vanilla, and just enough acidity to give depth. In this recipe, every ingredient has a purpose. The cocoa adds warmth, the buttermilk enhances tenderness, and the cream cheese filling brings a gentle tang that keeps the sweetness in check.
These stuffed red velvet cookies also hold their shape beautifully. Many Red Velvet Stuffed Cookies recipes spread too much or leak filling. Here, the dough is sturdy enough to wrap around the center without cracking, yet soft enough to bake into a tender cookie. The result is a cookie that looks impressive but is simple enough for home bakers.
If you are searching for Cookies With Filling that do not require complicated techniques, this recipe is a reliable choice. It gives you professional results without specialty tools. The flavors are familiar and comforting, but the presentation feels elevated.
Preparation and Cooking Time, Also Serving
Each cookie is generously sized, making them ideal for sharing. If you prefer smaller portions, you can divide the dough into 20 pieces and reduce the baking time slightly.
Ingredients
For the Red Velvet Cookie Dough
For the Cream Cheese Filling
Optional for Garnish
Substitution Notes
Step-by-Step Instructions
Step 1: Prepare the Cream Cheese Filling
In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until completely smooth. The filling should be thick but spreadable. Using a small cookie scoop or spoon, portion the filling into 16 small mounds onto a parchment-lined tray. Place the tray in the freezer for at least 30 minutes. Freezing the centers makes assembling the stuffed red velvet cookies much easier and prevents leaking during baking.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking evenly distributes the cocoa and leavening so the cookies bake consistently. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 3 to 4 minutes with a hand mixer. Proper creaming creates air pockets, which help the stuffed red velvet cookies bake up tender. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time. Mix well after each addition. Add the vanilla extract, vinegar, buttermilk, and red food coloring. Blend until the mixture is evenly colored and smooth. The vinegar works with the baking soda to create lift and enhances the subtle tang that makes red velvet unique.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Mix on low speed just until no streaks of flour remain. Do not overmix. Overmixing develops gluten, which can make stuffed red velvet cookies dense instead of soft. The dough should be soft but not sticky. If it feels too soft, chill it for 20 minutes before shaping.
Step 6: Assemble the Stuffed Red Velvet Cookies
Preheat your oven to 350°F or 175°C. Line baking sheets with parchment paper. Scoop about 2 tablespoons of red velvet cookie dough and flatten it gently in your palm. Place one frozen cream cheese mound in the center. Cover with another small piece of dough and seal the edges carefully. Roll into a smooth ball, making sure no filling is visible. Repeat with remaining dough and filling. Place the cookie balls at least 2 inches apart on the baking sheet.
Step 7: Bake to Perfection
Bake for 12 to 14 minutes. The edges should look set, and the centers should appear slightly soft. Do not overbake. The cookies will continue to cook as they cool. Let the stuffed red velvet cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. If desired, drizzle melted white chocolate over the cooled cookies for a decorative finish.
How to Serve
Stuffed red velvet cookies are best served slightly warm or at room temperature. When warm, the cream cheese center is soft and creamy. At room temperature, it becomes slightly firmer but still smooth. For presentation, arrange the cookies on a white platter to highlight their rich red color. A light dusting of powdered sugar adds contrast without overpowering the flavor.
They pair beautifully with a glass of cold milk or a cup of freshly brewed coffee. For special occasions, serve them alongside vanilla ice cream. The contrast of cold ice cream and soft cookie makes the experience even more indulgent. If you are building a dessert table, combine these with other Cheesecake Cookie Recipes and classic Red Velvet Cream Cheese Cookies for variety.
Additional Tips
Recipe Variations
These Stuffed Cookie Ideas allow you to personalize the base recipe while keeping the core technique the same.
Freezing and Storage
Nutritional Information
Approximate values per cookie
Values are estimates and may vary depending on ingredient brands and portion size.
Final Words
Stuffed red velvet cookies are more than just a colorful dessert. They bring together texture, flavor, and visual appeal in a way that feels both comforting and impressive. When you bake them at home, you control every detail, from the richness of the filling to the intensity of the red hue.
This Red Velvet Cream Cheese Cookies Recipe approach gives you bakery-quality results without complicated techniques. Once you understand how to balance the dough and properly seal the filling, you will see how dependable and adaptable this recipe truly is. Take your time, follow the steps carefully, and enjoy the process. Baking stuffed red velvet cookies is not just about the final product. It is about learning technique, building confidence, and creating something worth sharing.
FAQ’s
Stuffed Red Velvet Cookies Recipe – Creamy & Chewy Cookies
Course: Desserts16
servings25
minutes15
minutes320
kcalIngredients
- For the Red Velvet Cookie Dough
2 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 teaspoon white vinegar
2 tablespoons buttermilk
1 to 1 ½ tablespoons red food coloring
- For the Cream Cheese Filling
8 ounces full-fat cream cheese, softened
⅓ cup powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
- Optional for Garnish
½ cup white chocolate chips for drizzling
Directions
- In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until completely smooth. The filling should be thick but spreadable. Using a small cookie scoop or spoon, portion the filling into 16 small mounds onto a parchment-lined tray. Place the tray in the freezer for at least 30 minutes. Freezing the centers makes assembling the stuffed red velvet cookies much easier and prevents leaking during baking.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking evenly distributes the cocoa and leavening so the cookies bake consistently. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 3 to 4 minutes with a hand mixer. Proper creaming creates air pockets, which help the stuffed red velvet cookies bake up tender. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Beat in the eggs one at a time. Mix well after each addition. Add the vanilla extract, vinegar, buttermilk, and red food coloring. Blend until the mixture is evenly colored and smooth. The vinegar works with the baking soda to create lift and enhances the subtle tang that makes red velvet unique.
- Gradually add the dry ingredients into the wet mixture. Mix on low speed just until no streaks of flour remain. Do not overmix. Overmixing develops gluten, which can make stuffed red velvet cookies dense instead of soft. The dough should be soft but not sticky. If it feels too soft, chill it for 20 minutes before shaping.
- Preheat your oven to 350°F or 175°C. Line baking sheets with parchment paper. Scoop about 2 tablespoons of red velvet cookie dough and flatten it gently in your palm. Place one frozen cream cheese mound in the center. Cover with another small piece of dough and seal the edges carefully. Roll into a smooth ball, making sure no filling is visible. Repeat with remaining dough and filling. Place the cookie balls at least 2 inches apart on the baking sheet.
- Bake for 12 to 14 minutes. The edges should look set, and the centers should appear slightly soft. Do not overbake. The cookies will continue to cook as they cool. Let the stuffed red velvet cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. If desired, drizzle melted white chocolate over the cooled cookies for a decorative finish.
