These easy and delicious red velvet cookies have a cream cheese filling that is oh-so-creamy! These make the perfect holiday cookie to gift, or eat up on your own.
½ cup butter (softened)
¾ cup sugar
½ cup brown sugar
1 egg (room temperature)
2 tbsp milk or plant-based milk
1 tbsp vanilla
2 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
¼ tsp salt
2 ½ tbsp freeze-dried strawberry powder
1 tsp red food colouring
½ cup white chocolate chips
For the Cream Cheese Filling
¼ + 2 tbsp cream cheese
1 cup + 2 tbsp icing sugar
2 tsp all-purpose flour
1 tsp vanilla
In a medium-sized bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, combine butter, sugar, and brown sugar, and using a stand or hand mixer, beat for 2 -3 minutes until light and fluffy. Slowly mix in the egg, vanilla, and milk, and beat until combined.
Add the flour mixture and beat until no streaks or flour clumps remain, creating a smooth and uniform dough. Fold in the white chocolate chips. Cover the bowl in plastic wrap and refrigerate for 1 hour.
Prepare the cream cheese filling. In a small bowl, using a stand or hand mixer, beat the cream cheese until light and airy.
Add the icing sugar, flour, and vanilla, and whip until fully incorporated and fluffy
Line a baking tray or small pan with parchment paper and scoop 1 tsp-sized dollop. Use all of the prepared cream cheese fillings. Place in the freezer until cookie assembling.
Preheat the oven to 350F, and line 2 baking trays with parchment paper.
Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
Separate each cookie dough scooped into two and using your hands, press to make round disks. Set aside.
Remove the cream cheese filling ‘dollops’ out of the freezer and place them on half of the prepared cookie dough disks.
Place the cookie dough discs (without filling) on top of the cream cheese halves. Seal the edges and gently roll to make a “ping-pong” sized cookie dough ball. Add extra white chocolate chips to the top of the cookie dough balls. Evenly space the cookie dough 3 inches apart onto the baking trays.
Bake for 14 – 15 minutes, until slightly set on the edges.
Allow to cool on the baking trays for 2 minutes, then transfer to a wire rack.
Swap the all-purpose flour 1 ½ cups of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!
Use any type of chocolate chips OR chunks that you desire! Have fun!!
Omit all of the red food colourings and use just freeze-dried strawberry powder. OR vice versa! Use any of your favourite colours for your cookies- make a blue velvet!
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
- Serving Size: 18
- Calories: 224
- Sugar: 23.2g
- Sodium: 141.7mg
- Fat: 0g
- Saturated Fat: 4.4g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 37.5g
- Fiber: 1g
- Protein: 2.9g
- Cholesterol: 25.1mg
Keywords: recipe, cream, cheese, chocolate, chip