These are chilly cookies and creamy at the center. What gives them the red velvet flavor is a hit of cocoa and the cream cheese frosting. They are sweet but a little bit tangy and soft. For this recipe add some melted/soft butter, vanilla extract and some red food coloring use a mix of sugars or white sugar. Mix the ingredients until combined then add egg yolks to the mixture to provide richness and softness.

Mix together until they are incorporated and add the dry ingredients (which are all-purpose flour, cocoa powder, salt baking powder, and baking soda) carefully so that you don’t over mix. Because you are going to fill the cookies, you need to make the dough easier to handle. Hence, put the dough in the fridge for about 20 minutes to chill and firm up a little.

To make the filling (the filling is preferred to be made in a day before or ahead of time before making the cookies since it needs to set in the freezer for some time). The filling contains cream cheese vanilla milk and powdered sugar. Put them in a bowl and mix until smooth. Using a piping bag/spoon makes dollops of cream as big or small as you desired though, it is recommended to keep them quite small.

Pop them into the freezer until set. Once the dough has chilled and not hard but easier to work with, form cooking using ice-cream scoop or hands roll them into balls. Pat the cookies down using flour hands and place in the center each cooking a dollop of cream cheese mixture which is frozen.

Close your cookies pinching the bottom and roll these again into their ball shapes. Add some white chocolate on top then bake the cookies between 13-15 minutes in a preheated oven at 180 degrees Celsius or 350 Fahrenheit. Take them out of the oven. They should be soft, let them cool before serving.


  • 140 gr All-Purpose Flour
  • 1 tbsp Cocoa Powder
  • 100 gr unsalted Butter ( Use good quality butter, I use 82% fat butter
  • 65 gr White Sugar
  • 65 gr Light Brown Sugar
  • 2 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Red Food Coloring

Cream Cheese Filling:

  • 100 gr Philadelphia Cream Cheese
  • 50 gr Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 tsp of Milk