Small Batch Cream Cheese Stuffed Red Velvet Cookies (8 Giant Cookies!)

5 from 2 votes

Small Batch Cream Cheese Stuffed Red Velvet Cookies (8 Giant Cookies!)

These small batch cream cheese stuffed red velvet cookies combine everything you love about red velvet cake with the convenience of a cookie! Crisp edges, soft centers, and that surprise cream cheese filling make these cookies truly special - and since this recipe makes just 8 cookies, you won't be tempted by leftovers for days!

Prep Time45

Cook Time15

Chill Time1 30

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Cookies, Cream Cheese Frosting, Red Velvet

Servings: cookies

Calories: 356kcal

Author: Mike Johnson

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

Metric - US Customary

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.

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