Description
Bakery-style red velvet cookies with a luscious cream cheese center. Soft, chewy, and perfect for holidays or indulgent treats.
Ingredients
2 large eggs
8 oz cream cheese, softened
1 tbsp all-purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1 tsp vanilla extract
1 box red velvet cake mix
1/4 cup vegetable oil
1/4 cup unsalted butter, softened
Instructions
1. Beat cream cheese, powdered sugar, and vanilla until smooth. Freeze teaspoon-sized dollops for 30 minutes.
2. Mix red velvet cake mix, eggs, vegetable oil, butter, flour, and salt to form a dough. Chill for 20 minutes.
3. Scoop a tablespoon of dough, flatten, and place frozen cheesecake filling inside. Wrap and seal.
4. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
5. Place stuffed dough balls on the sheet and bake for 11–13 minutes.
6. Cool on the sheet for 5 minutes, then transfer to wire rack.
7. Serve warm for a gooey center or chill for a firmer texture.
Notes
Freeze the cheesecake filling to avoid leaking during baking.
Store cookies in an airtight container for up to 5 days.
Add white chocolate chips for extra sweetness or use Nutella as filling.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg