Valentine’s Favorite: Stuffed Red Velvet Cookies Everyone Will Love

These Stuffed Red Velvet Cookies are a decadent twist on a classic dessert. With their bold color, tender texture, and surprise cream cheese filling, each bite offers a perfect blend of chocolatey richness and creamy indulgence—without being over-the-top. Made with lightened-up ingredients and smart swaps, they’re ideal for when you want a cookie that looks bakery-worthy but fits right into a mindful lifestyle.

Why You’ll Love This Recipe

Classic with a Twist – Red velvet flavor meets a creamy surprise center.
Lightened Indulgence – All the decadence, with fewer calories and better ingredients.
Party-Ready – Striking in color and flavor—perfect for holidays, birthdays, or date nights.
Make-Ahead Friendly – Store well in the fridge or freezer for grab-and-go treats.

Ingredients

For the Dough:

• ¾ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp light butter, softened
• ¼ cup brown sugar substitute (like erythritol or monk fruit)
• 1 egg white
• 1 tbsp unsweetened applesauce
• ½ tsp vanilla extract
• ½ tsp red food coloring

For the Filling:

• 2 oz reduced-fat cream cheese, softened
• 1 tbsp powdered erythritol (or sugar substitute)
• ½ tsp vanilla extract

Instructions

Make the Filling
In a small bowl, mix cream cheese, powdered sweetener, and vanilla until smooth. Scoop 10 small dollops (about ½ tsp each) onto a plate or parchment and freeze for 20–30 minutes.

Mix Dry Ingredients
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Mix Wet Ingredients
In a medium bowl, cream together butter and brown sugar substitute. Stir in the egg white, applesauce, vanilla, and red food coloring until smooth.

Combine the Dough
Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Chill the dough for 10–15 minutes for easier handling.

Assemble the Cookies
Preheat oven to 350°F (177°C). Line a baking sheet with parchment. Scoop 10 portions of dough, flatten slightly, and wrap around each frozen cream cheese dollop. Seal and roll into a ball. Place evenly spaced on baking sheet.

Bake and Cool
Bake for 9–11 minutes, or until edges are set but centers are still soft. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Nutritional Information (Per Cookie)

Calories: 110
Protein: 3g
Fat: 4g
Carbohydrates: 13g
Sugar: 3g
Fiber: 1g

Tips for Success

• Freeze the Filling – This helps keep the cream cheese center intact during baking.
• Don’t Overbake – These cookies are best with soft centers and slightly crisp edges.
• Color with Care – Gel or concentrated red food coloring works best without thinning the dough.
• Store Smart – Keep leftovers chilled to maintain the creamy center.

Why This Recipe Works

These cookies combine rich cocoa flavor, vibrant red velvet flair, and a luscious cream cheese filling—all with better-for-you ingredients like applesauce and light cream cheese. Portion-controlled and perfectly indulgent, they hit the sweet spot between festive and functional.

Stuffed Red Velvet Cookies deliver everything you love about red velvet cake—bold flavor, a creamy middle, and striking color—in a portable, portion-friendly cookie. Whether you’re baking for a special occasion or just treating yourself, these cookies let you enjoy indulgence without compromise.