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I'm so excited to share my absolute favorite stuffed cookie recipe with you! These red velvet cookies are pure magic with their soft chewy texture and surprise cream cheese frosting center. Every time I make them people go crazy asking for the recipe. They're like having the best part of red velvet cake wrapped up in a perfect little cookie package. I've been perfecting this recipe for years and trust me they're worth every step.
Why These Cookies Are Pure Magic
Let me tell you what makes these cookies so special. First there's that perfectly soft chewy cookie wrapped around a creamy dreamy cream cheese center. The contrast between the two textures is just incredible. Plus they're gorgeous with that deep red color perfect for holidays or when you want to wow everyone at a party. I love that I can make them ahead and bake them fresh whenever I need them.
Everything You Need
- For That Amazing Cream Cheese Center:
- Unsalted butter ¼ cup nice and soft
- Powdered sugar 1 cup makes it perfectly sweet
- Just a tiny pinch of salt
- Vanilla extract ⅛ teaspoon for flavor
- Cream cheese 3 ounces keep it cold and cut it small
- For Our Cookie Magic:
- All purpose flour 2⅓ cups this is our base
- Cocoa powder 2 tablespoons unsweetened please
- Cornstarch 2 teaspoons for extra softness
- Baking soda ½ teaspoon
- Baking powder ¼ teaspoon
- Salt ½ teaspoon
- Melted butter ¾ cup unsalted
- Light brown sugar 1 cup packed
- Granulated sugar ½ cup
- One large egg plus one yolk
- Vanilla extract 1 teaspoon
- Red food coloring 1-2 teaspoons
- White vinegar 2 teaspoons don't skip this!
- For Extra Pretty: Some melted white chocolate if you're feeling fancy
Let's Make Some Cookie Magic
- Start with the Filling
- First let's make that amazing center! Beat your soft butter until it's creamy then mix in the powdered sugar salt and vanilla until it's super fluffy. Now here's the trick add your cold cream cheese in tiny pieces mixing until smooth. Scoop out tablespoon sized bits and pop them in the freezer for at least 2 hours.
- Cookie Time
- While that's freezing mix your flour cocoa cornstarch baking soda and powder and salt in one bowl. In another bowl stir together your melted butter and both sugars until they're smooth. Add your egg egg yolk vanilla red coloring and vinegar. Now fold in those dry ingredients until you've got a beautiful red dough.
- Put Them Together
- Here's the fun part! Grab about 3 tablespoons of dough make an indent pop in one of those frozen frosting scoops and wrap the dough all around it. Roll them into nice smooth balls.
- Time to Chill
- These need to hang out in the fridge for at least 2 hours. When you're ready heat up your oven to 350°F and line your baking sheets. Space these beauties 2 inches apart they need room to spread!
- The Final Touch
- Bake for 10-11 minutes they should look set around the edges but still soft in the middle. Let them cool on the pan for 15 minutes then if you're feeling fancy drizzle with some melted white chocolate.
My Best Tips
Always use cold cream cheese for the filling it makes all the difference in texture. Don't rush the chilling steps I know it's hard to wait but it's so worth it! Watch them closely in the oven we want that perfect gooey center. And that white chocolate drizzle? It's optional but it makes them look absolutely gorgeous.
Keeping Them Fresh
These beauties will stay perfect in an airtight container for about 3 days. Want to plan ahead? Roll them into balls and freeze them for up to a month. I love baking them straight from frozen just add a couple extra minutes to the baking time and you've got fresh warm cookies whenever you want them.
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Make Them Your Own
Feel free to play around with different shades of red food coloring for special occasions. Sometimes I'll switch up the filling or use gel food coloring for super vibrant cookies. Just make sure you're using brick style cream cheese not the spreadable kind trust me on this one!
Frequently Asked Questions
- → Why do I need to freeze the filling?
Freezing helps the cream cheese filling stay intact while assembling and baking the cookies.
- → Can I make these ahead?
Yes, prepare the dough and filling separately and store in the fridge until ready to assemble.
- → Why add vinegar to the dough?
Vinegar helps activate the red color and creates a tender texture.
- → How do I store these cookies?
Store in an airtight container in the fridge for up to 5 days due to the cream cheese filling.
- → Can I skip the food coloring?
Yes, they'll taste the same but won't have the classic red velvet look.