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.
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.
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! 🙂Yum