Red Velvet and Cream Cheese Cookies
I’ve make red velvet cookies every year for Valentine’s Day. While making my other red velvet creations last week, I came up with the idea to stuff the red velvet cookies with a cream cheese icing, as my previous versions never had any cream cheese frosting (though I did previously make one stuffed with Nutella).
The cream cheese icing keeps the cookies very moist and chewy.
I did cheat a little, using cake mix for these cookies. I’m still working on a made-from-scratch recipe, hopefully to be posted later this week. The red velvet cake mix version is pretty good and easy, especially if you are pressed for time.
Other red velvet recipes I’ve made:
Red Velvet Cookies stuffed with Cream Cheese Frosting
1 box red velvet cake mix (I used Duncan Hines)
halfway between 1/3 and 1/2 cup vegetable oil
1 cup chocolate chips
4 oz (1/2 block) cream cheese
1/2 cup powdered sugar
1. Preheat oven to 350F and line two cookie sheets with silpat mat or parchment paper. In mixing bowl of a stand mixer, combined cake mix, eggs and oil. Mix until batter is smooth and no cake mix chunks remain.
2. In a separate bowl or food processor, cream together cream cheese and powdered sugar until light and fluffy. Take ping pong sized amount of dough and flatten in palm of hand until it becomes a flat, round pancake. Place approximately 1 tsp cream cheese frosting into the middle of the dough. Seal up dough so that no icing is coming through. Roll and smooth back into a ball form. Place on cookie sheet and gently press 5 chocolate chips on top. Repeat with remaining dough.
3. Bake about 12 minutes until cookies are set. Let cookies cool on baking sheets. They will initially be puffy and then will sink down and become flatter and chewier. Once cookies are completely cooled, remove from cookie sheet.
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