Cream Cheese-Stuffed Red Velvet Cookies
Is there a more perfect pairing than tender red velvet cake and tangy cream cheese frosting? This iconic combination never fails, and this compact ode to the classic is made super easy with Betty Crocker™ Soft Baked Red Velvet Cookie Mix.
These Cream Cheese-Stuffed Red Velvet Cookies strike a perfect balance between red velvet cake, a soft frosted cookie, and cheesecake, creating an irresistible treat for any red velvet fan. They bake up soft and tender, feature a rich cream cheese center, and are topped off with a swirl of whipped cream cheese frosting. A sprinkle of cookie crumbs to finish makes for a classic look.
Frequently Asked Questions
Cream Cheese-Stuffed Red Velvet Cookies
- Prep Time 30 min
- Total 1 hr 50 min
- Servings 12
- Ingredients 11
Ingredients
Cookie
- 1 pouch Betty Crocker™ Soft Baked Red Velvet Cookie Mix
- 1/2 cup butter, softened
- 2 large eggs
- 1 tablespoon water
Filling
- 1 package (8 oz) cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Frosting
- 1 package (8 oz) cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup cold heavy whipping cream
Instructions
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Step1
Line two rimmed baking sheets with cooking parchment paper, and set aside.
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Step2
Mix the cookie mix, butter, eggs, and water according to the package instructions. Scoop the dough into 25 portions, and place on the prepared baking sheet. (You are making 12 cookies; the extra scoop of cookie dough is for crumbling and garnishing.) Refrigerate while you prepare the filling.
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Step3
Meanwhile, beat 1 package cream cheese and 1 cup powdered sugar together until smooth. Add 1 teaspoon vanilla; beat about 1 minute longer to combine everything.
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Step4
Scoop 12 tablespoonfuls of the filling onto a prepared baking sheet. Freeze for 1 hour or until firm.
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Step5
When you are ready to bake, heat the oven to 350°F, and line two rimmed baking sheets with parchment.
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Step6
To shape the cookies, flatten two scoops of the chilled dough. Place a frozen scoop of cream cheese filling in the center of one of the flattened cookie dough circles.
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Step7
Gently cup the filling with the dough; then, place the second dough circle on top, and seal the edges while gently rolling into a ball shape. Repeat with the remaining filling and dough.
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Step8
Divide the cookie dough balls between the two baking sheets, making sure to leave room between cookies for spreading.
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Step9
Bake the cookies for 16 to 18 minutes. Cool for 10 minutes on the baking sheet before transferring to a cooling rack. Bake the remaining unfilled cookie dough scoop for about 12 minutes. Cool completely and crumble.
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Step10
Meanwhile, beat 1 package cream cheese and 1 cup powdered sugar together until smooth. Add 1 teaspoon vanilla, and while mixing, slowly add the cream; mix until incorporated. Beat about 1 to 2 minutes longer or until fluffy.
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Step11
Spread the frosting onto the cooled cookies, and sprinkle with the cookie crumbles.
