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Red Velvet Cream Cheese FILLED Cookies

by verycherrycakes
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This recipe is perfect for Valentines Day! But I also have to say it’s really perfect for any day of the year. It is definitely a must try, and for me that’s a lot to say because I am not a fan of Red Velvet but these are amazing! So a little bit about this cookie, it is thick, decadent, chewy, and definitely a mouthful. Plus it has a surprise inside, a gooey cream cheese surprise.

Notes about the cream cheese filling, so don’t worry too much about “sealing” the cookie completely because since the cream cheese has flour in it, it will not ooze out if it is left uncovered. So it will bake right with the cookie. I also want to let you know that I used Hershey’s Dark Cocoa so my red velvet cookie is a tad darker than most, and that cocoa is what gives it the extra fudge-y-ness, its delicious.

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Recipe by Cinthia MichelCourse: DessertDifficulty: Intermediate
Servings

14

cookies
Prep time

50

minutes
Cooking time

15

minutes

Decadent, chocolate cookie with a gooey cream cheese center

Ingredients

  • 2 cups all purpose flour

  • 1/4 cup unsweetened cocoa powder (I use Hershey’s Special Dark)

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 stick unsalted butter (softened at room temperature)

  • 1 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 egg

  • 1 tablespoon milk

  • 1 tablespoon vanilla extract

  • 1/4 tsp The Sugar Art Master Elite Red Powder Color

  • Cream Cheese Filling

  • 6 ounces cream cheese

  • 1 3/4 cups powdered sugar

  • 4 tablespoons all purpose flour

  • 1/2 teaspoon vanilla

Directions

  • Add granulated sugar, brown sugar, and butter to your mixing bowl, whisk at medium speed until combined
  • While mixer is still running add in the egg and continue to mix.
  • After the egg is combined in the mixture add in the milk and allow the mixture to combine for at least 3 minutes.
  • While your mixer is on and mixing the sugar and butter, combine all purpose flour, baking soda, baking powder, salt, and cocoa powder to a bowl and whisk all ingredients together to incorporate.
  • Return to your butter and sugar mix and add in the Master Elite Red food coloring into the mixture. It is important to add in the color during this step because Master Elite Colors dissolve with ingredients that have fat content in them, in this case our milk and butter will help to develop and mix the color.
  • After 2 minutes of mixing on medium speed, stop the mixer, scrape the sides of the bowl and add in your dry ingredient mixture. Resume mixing on medium speed and be patient, this will take a bit of time to come together.
  • After 3 minutes your dough will be ready to work with.
  • Making the Cream Cheese Filling
  • Add in cream cheese, flour, powdered sugar, and vanilla to your mixing bowl.
  • Mix on medium speed for 3 minutes, the mixture will come together and become somewhat fluffy.
  • When the cream cheese filling is done, place in into a piping bag, this will help to distribute the filling more easily than using other methods.
  • Place the filling in a glass jar and leave it in the refrigerator for 30 minutes, this will help to make the filling more manageable so that you are able to pipe it onto the cookie dough.
  • Putting Together the Cookies
  • Line a baking sheet with parchment paper.
  • Use a 1/4 cup ice cream scoop to scoop out the dough onto the baking sheet, if you don’t have an ice cream scoop, use 3 tablespoons of dough, and flatten the balls with your hands or with the back of the ice cream scoop.
  • Once you have flattened your dough, pipe approximately a 1.5 inch ball in the middle of the flattened dough. Do this with all the dough circles.
  • Once you have piped cream cheese filling on all the circles, begin to close them. Pick uo ice circle and carefully hold it with one hand and close it like a hotdog, with your other hand begin to slowly and carefully pinch the dough together to try and close the “hotdog”. Once you have closed it, take it and slowly roll it into a ball on the palms of your hands, proceed to do this with all the dough circles.
  • Place the filled dough balls, on the lined baking sheet, in the freezer for 30 minutes. And use this time to clean up.
  • Baking the cookies
  • Remove the cookie balls from the freezer and preheat your oven to 350 F. Once the oven is ready, bake your cookies for 14-15 minutes.
  • Once baked, remove from the oven, allow to cool on the baking pan for 15 minutes, then enjoy!

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