Ingredients
Method
- Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and salt, and beat until fully combined. Spoon teaspoon-sized mounds of the filling onto a baking sheet lined with parchment paper and freeze for at least 30 minutes until firm.
Prepare the Red Velvet Cookie Dough
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg, vanilla extract, red food coloring, and buttermilk, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Assemble the Cookies
- Scoop a tablespoon of cookie dough and flatten it slightly in your hand.
- Place a frozen cream cheese filling mound in the center of the dough and wrap the dough around it, sealing the edges.
- Place the filled cookie dough balls onto the prepared baking sheet.
Bake
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.