I’ll be honest, when I got invited to that party, I thought, “Cool, I’ll just bring something simple.” Fast forward to two hours before it started, and I had zero plan. Chips? Boring. Store-bought cake? Felt lazy. That’s when it hit me: cookies. But not just any cookies. If I was going to pull this off, they had to look and taste like I actually tried.
That’s how these Red Velvet Cookies with Cream Cheese Filling were born. They are rich, soft, and a little fancy without being fussy. The creamy filling gives them a wow factor, but honestly, they are easier than they look. I brought them to the party, and they were a total hit. People could not stop talking about them. I got so many compliments, and one person even called them “evil” because they tasted way too good. Pretty sure that is the best review you can get.
Here is the recipe that saved me, and will probably save you too one day.
Red Velvet Cookie Dough
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- Pinch of salt
- 10 tablespoons unsalted butter (softened)
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 tablespoons water
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
How to Make Them
Step 1: Make the filling first.
Mix the cream cheese, sugar, and vanilla together until smooth. Scoop out small teaspoon-sized portions onto a parchment-lined plate and freeze them while you make the cookie dough. This keeps the centers creamy but not runny when you bake.
Step 2: Start the dough.
In a bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together.
In another large bowl, cream the butter, light brown sugar, and granulated sugar until light and fluffy. Add the egg, water, and red food coloring, and beat until smooth.
Slowly add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix or you will end up with tough cookies.
Step 3: Chill the dough.
Cover the dough and refrigerate it for 30 minutes. This makes it much easier to shape later and helps the cookies stay thick and soft.
Step 4: Assemble the cookies.
Scoop about 65 grams of dough for each cookie. Flatten each dough ball slightly, place a frozen ball of cream cheese filling in the center, and carefully seal it up, rolling it into a neat ball. Make sure the filling is completely hidden inside.
Step 5: Bake.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Bake the cookies for 13 to 15 minutes until they are just set around the edges but still soft in the center.
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Good luck not eating them straight off the tray.
Tips and Notes
- Do not skip chilling the dough. It keeps the cookies from spreading too much and makes them easier to work with.
- Weigh your dough. 65 grams per cookie gives you that perfect bakery-style size with the right dough-to-filling ratio.
- Handle gently when sealing. Press just enough to cover the filling without overworking the dough.
- Freeze the filling properly. About 30 minutes in the freezer is ideal. You want it firm but still scoopable.
- Storage tip: Keep leftover cookies in an airtight container in the fridge. They taste even better the next day as the flavors settle.
Estimated Nutrition (Per Cookie)
Nutrient Amount
Calories ~215 kcal
Carbs ~26g
Fat ~11g
Saturated Fat ~7g
Protein ~3g
Sugar ~16g
Nutrition estimates are based on 16 cookies and may vary depending on ingredient brands.
The “Evil” Red Velvet Cookies
16
servings215
kcalIngredients
2 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 tablespoon red food coloring
½ teaspoon baking soda
1 ½ teaspoons baking powder
Pinch of salt
10 tablespoons unsalted butter (softened)
½ cup light brown sugar
⅓ cup granulated sugar
1 large egg
2 tablespoons water
Cream Cheese Filling:
8 ounces cream cheese (softened)
⅓ cup granulated sugar
½ teaspoon vanilla extract
Directions
- Make the filling: Mix the cream cheese, sugar, and vanilla until smooth. Scoop small teaspoon-sized balls onto parchment paper and freeze for about 30 minutes.
- Prepare the dough: Whisk the flour, cocoa powder, baking soda, baking powder, and salt together. In another bowl, cream the butter and sugars until fluffy. Add the egg, water, and red food coloring, and beat until smooth. Add the dry ingredients and mix until just combined.
- Chill the dough: Cover the dough and refrigerate for 30 minutes.
- Assemble the cookies: Scoop 65 grams of dough for each cookie. Flatten slightly, place a frozen cream cheese ball in the center, and seal the dough around it.
- Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Bake cookies for 13 to 15 minutes until just set around the edges but still soft in the center.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough prevents overspreading and keeps the cookies thick.
- Weighing each dough ball to 65 grams ensures even baking and the perfect ratio of dough to filling.
- Freeze the cream cheese balls properly to avoid leaking during baking.
- Store leftover cookies in an airtight container in the fridge. They taste even better the next day.
Final Say
Next time you need a show-stopping dessert but you are short on time, or you just want something dangerously delicious, these red velvet cookies are the answer. They look impressive, taste even better than they look, and somehow feel special without a lot of stress.
And if someone at your party calls them “evil,” just smile and take it as the compliment it is.
Happy baking!
