I love anything Red Velvet. Especially because it’s most often paired with Cream Cheese Frosting. These cookies are so thick, cakey, fluffy, perfectly sweet and rich from the cocoa powder, and hit with the perfect amount of sweetness from the cream cheese chips. Arguably the best part about this recipe though, is the decadent cream cheese filling in the center.

These are those classic large, thick bakery style cookies and let me tell you – they’re worth every. damn. calorie. Between the rich cocoa flavor and sweet filling, they will top any Red Velvet dessert you’ve ever had.

Red Velvet Cookies With Cream Cheese Frosting Filling | The Squeaky Mixer

Tips For Cream Cheese Frosting

Cream Cheese Frosting pairs so perfectly with Pumpkin and is super easy to make. The most important thing to remember when making cream cheese frosting is to ensure that the cream cheese and butter are room temperature when you begin to mix them together. Before the confectioner’s sugar and other ingredients are added to the cream cheese and butter mixture, there should be no lumps. Make sure to scrape down the sides of the bowl as you mix to ensure that everything is being mixed evenly and incorporated perfectly.

Coloring Red Velvet Cookies

I will ALWAYS recommend Americolor Food Gel. This brand of food dye results in the most vivid, beautiful colors and a little bit goes a long way. You can find them on Amazon, here! If you decide to use antoher brand of red food coloring, be sure to use gel food coloring, not liquid. Liquid food dye can alter the texture of the dough too much and usually doesn’t result in colors as vivid.

How To Store Red Velvet Cookies

Because we filled these delicious cookies with Cream Cheese Frosting, it is very important that they are stored in the fridge. They can be stored in the fridge for 5-7 days in a sealed bag or an air tight container. They can also be stored in the freezer for 2-3 months in a sealed container or baggie.

How To Fill Red Velvet Cookies

I find it best to place the frosting into a piping bag then gently poke a hole in the bottom of each cookie to allow the piping bag to easily insert into the bottom of each cookie. Next, insert the piping bag into the bottom of the cookie where you made the small hole and gently squeeze to release the frosting. Slowly pull the piping bag out of the cookie. Be careful not to overfill the cookie or the tops might burst out with frosting.

Red Velvet Cookies With Cream Cheese Frosting Dough | The Squeaky Mixer

Mixing the batter to these cookies is fun and easy. As directed in the recipe, use cold cubed butter. The reason why we want the butter cold and cubed is to prevent the butter from melting fast in the oven like it would if we used melted or room temperature butter. The slower the butter melts, the less our cookies spread. This is also why we chill the dough for at least 2 hours. Lastly, when our cookies are baked and have just come out of the oven, pop on a few more cream cheese or white chocolate chips.

What Kind Of Chocolate Chips Should I Use?

I used Cream Cheese Chips that I found at Walmart, see the link here. If you can’t fine these anywhere or would prefer to use White Chocolate, go for it! 🙂

Red Velvet Cookies With Cream Cheese Filling

5 from 2 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

servings

Cooking time

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

3 1/3 cups 3 1/3 all-purpose flour
4 Tbsp. 4 unsweetened cocoa powder
1/2 tsp. 1/2 salt
1/4 tsp. 1/4 baking soda
3/4 tsp. 3/4 baking powder
1 cup 1 unsalted butter, cold and cubed
1 1/2 cups 1 1/2 granulated sugar
2 2 eggs
2 tsp. 2 vanilla extract
2-3 2-3 drops red gel food dye
2 cups 2 cream cheese chips, or white chocolate (plus more for topping)
Cream Cheese Frosting Filling
8 ounce 8 block cream cheese, room temperature
1/2 cup 1/2 unsalted butter, room temperature
3 1/4 cups 3 1/4 confectioner’s sugar
1/4 tsp. 1/4 salt
2 tsp. 2 vanilla extract

Directions

In a medium sized bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fit with the paddle attachment, beat the cubed, cold butter and sugar on low speed. Mix this for about 2 minutes or until the butter has combined with the sugar enough that it has broked down into smaller pieces, some chunks of butter are okay.
Add in the eggs one at a time mixing between each addition. Add in the vanilla and red food dye.
Add in the dry ingredients to the bowl of wet ingredients. Mix just until a dough begins to form then scrape down the sides of the bowl.
Add in the cream cheese chips (or white chocolate chips) and continue to mix until everything is nice and evenly combined.
Scoop each cookie dough ball to be about 6 Tbsp. amount in size. They should be on the larger side. Roll them into a ball then place onto a cookie sheet fit with parchment paper. Allow these to chill in the fridge for at least 2 hours or overnight.
Once the dough has chilled, preheat the oven to 375 degrees F and line another cookie sheet with parchment paper.
Place the balls of dough onto the newly prepared cookie sheet about 2″ apart.
Bake for 12-15 minutes or until the sides of the cookie are slightly golden brown on the bottom and the top of the cookie feels slightly more firm on the top and doesn’t cave in right when you touch it. As soon as the cookies come out of the oven, place 3-5 additional cream cheese or white chocolate chips on top.
Allow the cookies to cool completely on the tray that they baked on. They will continue to bake through the middle slightly while sitting on the tray.
Repeat this step for each cookie.
To make the cream cheese frosting, begin by beating the cream cheese and butter together. You can do this step with an electric mixer or a stand mixer fit with the whisk attachment.
Once the butter and cream cheese is nice and smooth and there are no lumps, scrape down the sides of the bowl then add in the confectioner’s sugar, salt, and vanilla. Continue to mix until nice and smooth.
Once the cookies are fully cooled, use a sharp knife to poke a small hole in the bottom of each cookie.
Place the cream cheese frosting into a piping bag and fill each cookie with frosting. To do this, gently squeeze your piping bag slowly pulling it out of the cookie. Be careful not to over fill the cookies or they can burst out the top.
Enjoy!