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If you've been following my blog, you know about my obsession with all things red velvet (Red Velvet Brownies, Red Velvet Cupcakes, Red Velvet Cake Balls - I can't get enough!). But sometimes, you want that classic red velvet and cream cheese combo without committing to an entire cake. That's where these small batch cream cheese stuffed red velvet cookies come in!
I've taken my favorite red velvet cookie recipe, scaled it down to make just 8 cookies (because self-control is hard, people), and stuffed each one with a sweet cream cheese filling. The result? A cookie that tastes like red velvet cake in handheld form, complete with that tangy cream cheese flavor in every bite.
What makes these cookies extra special is their texture. The outside gets slightly crisp while baking, but the inside stays wonderfully soft and chewy - and then there's that surprise cream cheese center! I freeze the cream cheese filling before stuffing it into the cookie dough, which helps it maintain its distinct pocket rather than just melting into the cookie. They're impressive enough for special occasions but easy enough for a random Tuesday when you just need something delicious. And since this recipe makes just 8 cookies, you won't be tempted by leftovers for days (though they do freeze beautifully if you want to save some for later!).
Ingredients and Substitutions
For the Red Velvet Cookie Dough:
- Butter: Room temp, please! I use unsalted, but if salted is all you've got, just cut back on the added salt.
- Sugar: Regular granulated sugar - nothing fancy here.
- Brown sugar: This adds that perfect chewiness and depth of flavor. Either light or dark works!
- Egg: Just one large egg - this is a small batch recipe, after all!
- Buttermilk: This gives the cookies that subtle tang that makes red velvet, well, red velvet. No buttermilk? No problem! Mix a little milk with vinegar and let it sit for a few minutes.
- Vanilla: Because vanilla makes everything better.
- Vinegar: I know it sounds weird, but it's classic in red velvet! It reacts with the cocoa and baking soda for flavor and texture magic.
- Flour: Just your regular all-purpose flour.
- Cocoa powder: Make sure it's natural cocoa powder (not Dutch process) for that authentic red velvet flavor.
- Baking soda: For the perfect rise and chew.
- Salt: Don't skip it! Salt makes sweet things taste more like themselves.
- Red gel food coloring: I highly recommend gel over liquid - you need less and it won't mess with your dough consistency.
For the Cream Cheese Filling:
- Cream cheese: Take it out of the fridge early so it's properly softened. Cold cream cheese = lumpy filling.
- Powdered sugar: Makes the filling sweet and smooth.
- Flour: Just a bit - it helps the filling keep its shape and not melt away when baked.
- Vanilla: Because more vanilla is always a good call.
Why I Always Bake By Weight
I develop and test all my recipes using weight measurements (grams) because it's simply the most accurate way to bake. Have you ever wondered why your cookies sometimes turn out perfect and other times fall flat? Measuring cups could be the culprit!
While you'll find volume measurements in the recipe card (just click "US Customary" below), grabbing an inexpensive kitchen scale will seriously transform your baking game. We're talking consistently perfect cookies every single time! Trust me on this one - it's the best $15 you'll spend on your baking journey.
Remember to tag @mikebakesnyc on Instagram and leave a rating + review below if you make these Small Batch Cream Cheese Stuffed Red Velvet Cookies!
Small Batch Cream Cheese Stuffed Red Velvet Cookies (8 Giant Cookies!)
Ingredients
For the Red Velvet Cookie Dough:
- 85 g unsalted butter softened
- 75 g granulated sugar (plus more for rolling, optional)
- 83 g light brown sugar
- 1 large egg room temperature
- 15 g buttermilk room temperature
- ¼ teaspoon white vinegar
- 1 teaspoon vanilla extract
- 156 g all-purpose flour
- 15 g unsweetened natural cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Red gel food coloring
For the Cream Cheese Filling:
- 85 g cream cheese softened
- 150 g powdered sugar
- 15 g all-purpose flour
- ¼ teaspoon vanilla bean paste
Instructions
To Make the Red Velvet Cookie Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer, cream together the butter and sugars until fluffy and combined, about 2-3 minutes.
- Add the egg, buttermilk, vinegar, and vanilla and mix until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the flour, cocoa powder, baking soda, and salt and mix on low speed until *mostly* combined. Add 2-3 teaspoons of red gel food coloring and beat until incorporated. The cookie dough will be very sticky. Cover the bowl with plastic wrap and chill for 30 minutes to 1 hour while you make the cream cheese filling.
To Make the Cream Cheese Filling:
- In a medium mixing bowl using an electric hand mixer, beat together the cream cheese, powdered sugar, flour, and vanilla until smooth, creamy, and completely combined, about 2-3 minutes.
- Drop tablespoon-sized blobs of the cream cheese filling onto a parchment paper-lined baking sheet and freeze for at least 30 minutes.
- Remove the cream cheese from the freezer and roll each blob into a ball; it will be slightly sticky. Place back into the freezer until ready to assemble.
To Assemble and Bake the Cookies:
- Remove the cookie dough from the fridge. Using a large (3-tablespoon) spring-loaded cookie scoop, scoop the dough into 8 balls and place dough balls on a parchment paper-lined baking sheet.
- Flatten each dough ball into a disc, place a frozen cream cheese filling ball in the center, and then form the dough into a ball around the cream cheese. Make sure there are no cracks and the filling isn't visible.
- Roll each dough ball in a small bowl of granulated sugar, if desired, then place it back on the baking sheet and refrigerate for 15-30 minutes while the oven preheats to 350°F (180°C).
- Once the oven is preheated, bake 4 cookies on a sheet at a time for 12-13 minutes or until the edges appear set. The centers will still look soft. Allow the cookies to cool completely on the baking sheet. Store cookies in an airtight container in the fridge for up to 1 week.
sam
i was lowk scared to try this recipe because it had no ratings, but it tastes soooo good. this is now my go-to red velvet cookie recipe. thanks mike 🙏🙏
sam
honestly i was kinda scared to try this recipe because it had no rating. i was in fact pleasantly surprised by how good it was!! everyone should eat this once in their life lol