How to Make Red Velvet Cookies Stuffed with Cream Cheese

These cream cheese stuffed red velvet cookies are my version of a “no mess”, handheld piece of red velvet cake cake! I’ve made red velvet cookies from scratch in the past, but this recipe is so much easier, using store bought cake mix for the chewiest, gooiest treat – filled with sweet & creamy cheesecake-like cream cheese frosting!

Red Velvet Cookies Stuffed with Cream Cheese Recipe

If you’re looking for an easy cookie recipe that tastes amazing, you’re in the right place! Using cake mix is one of my favorite hacks to start a batch ok cookies or gooey cake!

I’m not sure who perfected the magic cake mix cookie recipe ratio – but it’s been around for decades. For this recipe, we’re using red velvet cake mix. But you can use the same measurements with any other flavor of cake mix for perfect cookies!

• 1 box red velvet cake mix
• 1/2 cup vegetable oil
• 2 eggs

I like to add a teaspoon of vanilla to boost the red velvet flavor profile, but it’s completely optional.

Additionally, I like using room temperature eggs when I bake anything – it helps you get a better batter, meaning the ingredients mix together better.

For the cheesecake like cream cheese filling, you’ll need two ingredients:

• 1 block of cream cheese
• 1 3/4 cups powdered sugar
• 1 tbs flour
• 1/2 tsp vanilla

I modified the cream cheese filling from another one of my grandma’s recipes – the combination is magical & bakes really well without melting through the sides of the cookies!

A few tips for baking the cookies

Start by making your cream cheese filling because it needs to be frozen before assembling. I recommend using a stand mixer or hand mixer for this to make sure it’s completely blended.

Use a small cookie or melon ball scoop to make your cream cheese filling balls – it’s way easier and keeps the size consistent. Place them on a small parchment paper lined baking sheet and freeze (I recommend freezing for an hour).

Then, make your red velvet cookies. Combine all of the ingredients. I use a stand mixer, but you can mix by hand as well – it’s just a fairly dense consistency. Refrigerate while you preheat the oven to 350F.

Line a large baking sheet with parchment paper. I like to spray my cookie scoop with a little bit of nonstick spray / vegetable oil spray. I also spray my hands with it – this keeps the dough from sticking!

You’ll want to make 2 scoops of cookie dough. Flatten them a little with the palms of your hand. And place one ball of frozen cream cheese in the center, sandwiched between two pieces of dough. Roll it a little, sealing the edges.

You don’t need to roll the cookie dough into actual balls, the cookies stay fairly stable (meaning they stay pretty symmetrical while baking).

Bake for 12-14 minutes. You can tell they’re done because the top of the cookies start to look like satin.

Let the cookies cool and transfer to a wire rack. I also like to drizzle them with a little bit of melted white chocolate! Totally optional – you can also add sprinkles here if you want to get festive!

I prefer to store these in the refrigerator & bring to room temperature when serving. They’re also the perfect cookie for Valentine’s Day because of their pretty red color!

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