Kirbie's Cravings

Red Velvet and Cream Cheese Cookies

close-up photo of a plate of 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).

photo of a stack of Red Velvet and Cream Cheese Cookies

The cream cheese icing keeps the cookies very moist and chewy.
photo of a plate of Red Velvet and Cream Cheese Cookies
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. I’ve used cake mix to make chocolate cake mix cookies, too.

photo of a pile of Red Velvet and Cream Cheese Cookies on a white plate

Other red velvet recipes I’ve made:

Red Velvet Mug Cake

Red Velvet Brownies (from scratch)

Red Velvet Brownies (with cake mix)

Red Velvet Cookies stuffed with Nutella

Red Velvet Hot Chocolate

Red Velvet Shortbread Cookies

Red Velvet Cookies stuffed with Cream Cheese Frosting

Servings: 18 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: American
These festive cookies are stuffed with cream cheese, which keeps the cookies very moist and chewy.


  • 1 box red velvet cake mix I used Duncan Hines
  • 2 eggs
  • 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


  • Preheat oven to 350°F 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.
  • 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.
  • 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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7 comments on “Red Velvet and Cream Cheese Cookies”

  1. That’s a fun idea to put cream cheese in the middle! Nice play on the cupcake version. I also like the chocolate chip cookies dotted on top.

    • hehe, the cookies looked a little too plain without chocolate chips. I wish there were Valentine’s day themed chocolate chips from Nestle. Oh well

  2. Yay, a new recipe to try! I like that the cream cheese is inside the cookie. I’ve never tried making a stuffed cookie before. I’ll see if TC can do this instead of me, ha ha.

  3. where da HEQ is the recipe????!???!?!?!?!?!?!?!?!?!?!?? i want these NOW!!!!!!!!!!!!

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