How to make soft and chew Red Velvet Cookies stuffed with an irresistible cream cheese filling! The perfect treat for valentine’s day, Mother’s day, Christmas…or everyday 😀
-CREAM CHEESE FILLING:
-Cream cheese 45 g
-Butter (unsalted) 25 g
-Castor sugar 10 g
-Vanilla essence 1/4 tsp
-All-purpose flour 220 g
-Cocoa powder 10 g
-Baking soda 1/2 tsp
-Salt 1/8 tsp
-Butter 110 g
-Castor sugar 75 g
-Brown sugar 50 g
-Vanilla essence 1tsp
-Egg 1 (room temperature)
-Red food color
MAKE CREAM CHEESE FILLING:
-In a bowl add, cream cheese, butter, castor sugar and vanilla essence. Mix until well combined.
-Spoon 10-12 teaspoon of the mix onto a baking sheet lined with parchment paper and freeze for 1 hour.
-In a bowl sift together flour, cocoa powder, baking soda, salt and mix until well combined. set aside.
-In a large bowl, add butter, castor sugar, brown sugar, vanilla essence and mix until ell combined.
-Add egg, red food color and well combine with a spatula.
-Add flour mix into butter mix in 2-3 times. Incorporate with a spatula, Don,t overmix the dough. Check the final color and decide if you want to add more food coloring.
-You will get a non sticky dough. Cover and refrigerate for 15-30 minutes.
-Use an ice cream scoop and scoop out the cookie dough.
-Flatten the cookie dough ball into a circle and place in the center a frozen cream cheese filling.
-Fold the edges of the cookie dough circle around the cream cheese stuffing and roll into a ball.
*If you live in a hot climate, roll quickly the cookies because cream cheese filling tends to melt quickly or return to freezer for minutes more.
-Repeat for the rest of the dough: You’ll get 10-12 stuffed cookie balls.
-Place cookie balls on a lined baking sheet and bake in a pre-heated oven at 180c for 12-15 minutes (the cookies are still soft in the center).
-Remove from the oven and allow the cookies to completely cool
-You can store the cookies in an air tight container or a tin cookie box at room temperature for up to 1 week.
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