Red Velvet Stuffed Cookie
Cocoa-red dough with a cream cheese middle.
Use full-fat block cream cheese, not the spreadable tub kind — it holds up in the oven and gives the white centre. Gel colouring is better than liquid because it colours strongly without thinning the dough: start at ½ tsp and go up to 1 tsp for a deeper red. The filling amounts are for a batch of 10 to 12 large cookies. Bobbie has confirmed the ingredient amounts, the yield (10 to 12 large bakery-style cookies), a conventional oven at 180°C (350°F), an ice-cream-scoop dough ball with about a teaspoon of filling sealed inside, parchment paper on the tray (or a light spray), a visual check on the tops, and cooling on a rack on the counter for 20 to 30 minutes. Storage: airtight container at room temperature, good for about a week. Freezing: freeze in an airtight container, thaw to room temperature, then warm in the oven at 300°F for 5 to 10 minutes. Substitution: a gluten-free 1:1 flour blend works in place of the regular flour. Allergens: depending on the filling these can contain nuts and dairy — please check the ingredients if you are cooking for someone with an allergy. The photo is taken from Bobbie's original stuffed-cookie recipe sheet.
Ingredients
- ½ cup butter
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1¼ cups flour
- 1 tbsp cocoa powder
- ½ to 1 tsp red gel food colouring (or 1 to 1½ tsp liquid colouring)
- 8 oz (225g) full-fat block cream cheese, softened, for the filling
- ¼ cup powdered sugar, for the filling
- ½ tsp vanilla, for the filling
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Line the baking tray with parchment paper. If you don't have parchment paper, lightly spray the pan instead.
- 2
Cream the butter and sugar.
- 3
Add the egg and colour.
- 4
Mix in the flour and cocoa.
- 5
Beat the cream cheese with the powdered sugar and vanilla, spoon it into 1 tablespoon portions on parchment paper and freeze them for 45 to 60 minutes. Scoop the dough with an ice-cream scoop, flatten it, put a frozen portion in the middle and seal the dough around it.
- 6
Bake at 180°C (350°F) for 10 to 12 minutes.
- 7
Go by eye as well as the timer — they are ready when the tops look cooked.
- 8
Move them to a cooling rack on the kitchen counter and leave them 20 to 30 minutes.
- 9
Once cool, keep them in an airtight container at room temperature — they are good for about a week, though they never last that long.
- 10
To freeze, place cooled cookies in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.
Get this in a pack
Red Velvet Stuffed Cookie is printed in The Family Baking Pack
14 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Cookie Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026