Imagine a soft, chewy cookie with a surprise burst of creamy goodness in the center. Sounds too good to be true? Think again! Our Red Velvet Cookies Stuffed with Cream Cheese Filling recipe is a showstopper that will impress your friends and family. With a prep time of just 20 minutes and a total time of 30 minutes, you can indulge in these decadent treats in no time. So, what are you waiting for? Dive into our recipe and discover the perfect combination of flavors and textures that will leave you wanting more!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the egg to the butter mixture and beat until well incorporated. Mix in the red food coloring and vanilla extract until the color is evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- For the cream cheese filling, beat the softened cream cheese with powdered sugar in a separate bowl until smooth and creamy.
- Scoop about 1 tablespoon of cookie dough and flatten it into a small disc. Place a teaspoon of cream cheese filling in the center.
- Carefully fold the edges of the dough around the filling, sealing it completely and rolling into a smooth ball. Ensure no filling is exposed.
- Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with white chocolate for extra decoration.
Tips
- * To ensure the cream cheese filling stays intact, make sure to seal the dough edges completely and roll the balls smoothly. * Don't overmix the dough, as this can lead to tough cookies. * For an extra-special touch, dust the cookies with powdered sugar or drizzle with white chocolate after baking. * If you want a more vibrant red color, use a high-quality red food coloring. * To freeze the cookies, place them on a baking sheet lined with parchment paper and put them in the freezer until frozen solid. Then, transfer them to an airtight container or freezer bag for up to 2 months.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
