Ingredients
– 1 ½ cups all-purpose flour
– ¼ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– ½ cup light brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 tablespoon red food coloring
– 4 oz cream cheese, softened
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 tablespoon of the red velvet cookie dough and flatten it slightly in your hand. Place a small amount of the cream cheese mixture in the center and fold the dough over, rolling it into a ball to seal the filling inside. Place the filled dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy!
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Kcal: 170 kcal | Servings: 18 cookies
