Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 cup cream cheese, softened
- ½ cup powdered sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the red food coloring until the dough is a deep red color.
- Step 3: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Step 4: Roll the red velvet dough into 1-inch balls. Make a small indentation in the center of each ball using your thumb. Fill each indentation with about ½ teaspoon of the cream cheese mixture.
- Step 5: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey center, reheat individual cookies in the microwave for 10-15 seconds.
- Serve these cookies slightly warm with a scoop of vanilla ice cream for an extra decadent treat.
- To prevent the cream cheese filling from oozing out during baking, ensure the cookie dough is chilled for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American