These Red Velvet Cookie Cups are soft, rich, and perfectly festive, making them ideal for Valentine’s Day, holidays, or anytime you want a fun twist on classic red velvet. Each cookie is baked in a muffin pan to create a cup shape, then filled with a smooth and creamy cream cheese center. They look bakery-style but are surprisingly easy to make at home, which makes them perfect for parties, gifting, or dessert tables. The contrast between the deep red cookie and the creamy white filling makes them as beautiful as they are delicious.
Ingredients
For the cookie cups:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel preferred)
- 1 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cream cheese filling: - 4 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Preparation Steps
Step 1: Preheat and Prep
Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan or standard muffin pan depending on the size you want.
Step 2: Make the Cookie Dough
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, mixing until fully combined.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Step 4: Shape and Bake
Roll the dough into balls and place one ball into each muffin cavity. Bake for 10–12 minutes, or until the edges are set.
Step 5: Create the Cookie Cups
As soon as the cookies come out of the oven, use the back of a teaspoon or a small measuring spoon to gently press down the center of each cookie to form a cup. Let cool completely in the pan.
Step 6: Make the Cream Cheese Filling
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 7: Fill the Cookie Cups
Pipe or spoon the cream cheese filling into the center of each cooled cookie cup.
Variations
- Add mini chocolate chips to the cookie dough for extra texture
- Use a cheesecake-style filling by adding a tablespoon of sour cream
- Swap vanilla extract in the filling for almond extract for a twist
Tips
- Press the centers while the cookies are hot to prevent cracking
- Use gel food coloring for a brighter red color
- Chill filled cookie cups for 20 minutes for a firmer filling
Serving Suggestions
- Serve on a Valentine’s dessert platter with strawberries
- Add festive sprinkles or heart-shaped toppers
- Pair with coffee or a glass of milk
Storage
Store Red Velvet Cookie Cups in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10 minutes before serving for the best texture.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 10–12 minutes
Total Time: 30 minutes
FAQs
Can I make Red Velvet Cookie Cups ahead of time?
Yes, you can bake the cookie cups one day ahead. Store them unfilled in an airtight container, then add the cream cheese filling before serving.
Do these cookie cups need to be refrigerated?
Yes. Because of the cream cheese filling, they should be stored in the refrigerator.
Can I use store-bought cookie dough?
Yes, red velvet cookie dough works well. Bake as directed and press the centers while warm.
What size muffin pan should I use?
Mini muffin pans work best for bite-sized cookie cups, but a regular muffin pan can be used for larger ones.
Can I freeze Red Velvet Cookie Cups?
You can freeze the baked cookie cups without filling. Add the cream cheese filling after thawing for best texture.
Conclusion
These Red Velvet Cookie Cups with Cream Cheese Filling are a fun, eye-catching dessert that combines the best parts of red velvet cake and soft cookies. They’re easy to make, impressive to serve, and always a crowd favorite.