Two Peas and Their Pod

Red Velvet Cheesecake Cookies

Red velvet cake is so pretty and perfect for the holiday season. We all know my heart belongs to cookies, not cake, so I decided it was time for me to create a red velvet cookie…and not just any red velvet cookie, but a Red Velvet Cheesecake Cookie. This cookie is the cookie of all cookies. If you think your holiday baking list is set, think again. You have to make these cookies! They will wow everyone who takes a bite!

I normally don’t bake with boxed mixes, but I cheated and used a red velvet cake mix to make these cookies. I know, gasp! I think you will forgive me when you taste the cookies:) I did doctor the cookies up by adding a creamy cheesecake filling and a white chocolate drizzle. No one will ever know the base of this cookie comes from a mix. It is our little secret:) The cookies are almost too pretty to eat, but when you get to that surprise cheesecake filling, you will forget all about the beautiful cookie. You will want to eat another one!

If you are a Cheesecake Factory fan, chances are you have had their Red Velvet Cheesecake. These cookies remind me of that cheesecake, but of course they are better because they are cookies:) I made the cookies giant size because it’s the holiday season and indulging is A-OK in my book:) I am going to leave a plate of these cookies out for Santa. I know he will leave me everything on my wish list after he takes one bite of these Red Velvet Cheesecake Cookies. They are the best holiday cookie ever! Promise me you will make them!

Red Velvet Cheesecake Cookies

Yield: 10 giant cookies

Cook Time: 11-13 minutes

Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. These bright red cookies are perfect for Christmas or Valentine's Day.


For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted


1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak. Enjoy!

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394 Responses to “Red Velvet Cheesecake Cookies”

  1. Gil — December 16, 2011 @ 12:34 pm

    I made this on Sunday morning, and though they turned out delicious, the filling leaked through on all but one cookie. I’m not exactly sure why because I made sure each cookie completely covered the filling, but I suspect that it happens as a result of the cookie dough stretching out as it bakes.

    Either way, thank you for the recipe. If you have any further recommendations, please let me know. Thanks!

    • Two Peas replied: — December 16th, 2011 @ 12:38 pm

      Hmmm, mine didn’t leak, maybe make sure you have a thicker layer of cookie dough around the filling.

  2. Kelly — December 16, 2011 @ 2:28 pm

    I found your recipe via Tatertots & Jello on Facebook. I made these last night…actually it ended up being in the wee hours of this morning, but they were so worth it! OMG! I baked these to give to my 3 yr. old son’s teachers at his preschool as part of their Christmas gift. I should have doubled the recipe, because I barely got to eat one! They are so, so delicious! One thing I did want to point out or rather ask if you experienced the same thing: I let the dough chill in the fridge for 3 hours. When I took it out and attempted to flatten the 1/4 C in my hand, it stuck to me like glue! I swear, my hands looked like something from a crime scene! So, I scrapped it all off, washed my hands and sprayed them with cooking spray each time I patted and balled up the dough, which worked out perfectly for me. I’m just curious if it was something I did wrong with the recipe or if you experienced the same thing when making yours. In any instance, they were awesome and yummy, and I think I’m going to have to go by the grocery store on the way home from work to pick up more ingredients to make another batch!

    • Two Peas replied: — December 21st, 2011 @ 12:17 pm

      My hands turned red too:) Glad you liked the cookies!

  3. Amanda — December 16, 2011 @ 4:27 pm

    So far this week I have made 5 batches of these cookies!! I would have to say they’re a hit! The only thing I’ve changed is that I used vegetable oil instead of canola because the canola seemed to over power the flavor in the first batch I made. This is such a great recipe and easy to remember! Thanks!

  4. Kelli — December 16, 2011 @ 8:23 pm

    I just baked these! I tried them smaller and they do NOT work smaller….I even tried less cream cheese filling in them. They end up oozing and smash out totally flat, so I went back to the size you have on recipe and they worked and tasted AMAZING!!!! Perfect for Christmas time! :)

  5. James — December 16, 2011 @ 8:49 pm


    I made the cookies and they turned out OK. I would like to point out two problems I came across. First, for those who don’t read ahead in instructions, I belatedly noticed, twice, that two hours refridgerating then freezing are required. Ended up not making the cookies til the next day. This happens to often to me so I need to read ahead, but also those instructions could noted first.

    My other problem is really weird and I’m not sure what happened. I bought Nestle Toll House Premium White Morsels. When I went to melt them I couldn’t get them to a liquid consistency? I feel like I overshot the desired consistency both times as there was a sorta mushy stage followed by a thick/crumbly stage that couldn’t be passed. I didn’t know that white chocolate was so hard to melt, is this a known issue or did I buy the wrong kind of white chocolate?

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  7. jessica — December 17, 2011 @ 11:06 am

    How many cookies does this make using your giant cookie recipe?

    • Two Peas replied: — December 17th, 2011 @ 5:47 pm

      10 giant cookies

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  9. cherie — December 18, 2011 @ 3:09 pm

    i just started the batter this morning.. and when i mixed the cake mix and all the ingredients it’s still so liquidy. it’s not doughy at all. did i do something wrong? i’m just thinking there’s no way i can roll this up into a ball!

    anyway they’re in the refrigerator right now.. i hope it turn into dough afterwards

    • Two Peas replied: — December 18th, 2011 @ 3:13 pm

      It shouldn’t be “liquidy.” The dough is oily, but thick enough to roll into balls. Did you mix it long enough? Sorry you had trouble!

  10. Christina — December 19, 2011 @ 2:34 am

    I just made these for a girls brunch and everyone raved about them. They were so delicious. And I did make mine smaller and was able to get a little over 2 dozen out of the mix of medium to small cookies. I will definitely make them again before Christmas.

  11. Tabitha — December 19, 2011 @ 8:34 am

    I made these yesterday for my son’s school bake sale. My sister-in-law and her family stopped by as I was baking them and sampled them – they were amazing! I took a few to my sister’s family last night and they were a fast new favourite. They look gorgeous and different from other holiday cookies, and they really taste great.

    We are in Western Canada and I could not find the Duncan Hines red velvet mix at our store, so I used the Superstore brand red velvet mix and it worked great. I don’t know about the Duncan Hines mix, but the Superstore brand doesn’t use any artificial colours, which made me feel better about serving red cookies 😉

    • Two Peas replied: — December 21st, 2011 @ 12:18 pm

      Glad you liked the cookies and found another brand of cake mix!

  12. Jennifer Bryant — December 19, 2011 @ 12:20 pm

    I am absolutely going to make these for a Christmas Cookie Exchange I am going to this week. They sound fabulous!

  13. kristy — December 19, 2011 @ 6:51 pm

    Should these be stored in the fridge?

    • Two Peas replied: — December 19th, 2011 @ 7:05 pm

      Probably best to store them in the fridge. I kept two out on the counter overnight and they were fine though.

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  16. Brandy — December 21, 2011 @ 12:54 am

    Best method to store these so they remain tasty???

    • Two Peas replied: — December 21st, 2011 @ 9:59 am

      If you don’t plan on eating them by the next day, I would store them in the fridge. Enjoy!

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  18. Stephani green — December 21, 2011 @ 11:36 am

    Are these cookies chewy and soft or do they harden?

    • Two Peas replied: — December 21st, 2011 @ 12:18 pm

      The cookies are chewy and soft!

  19. Mimi — December 21, 2011 @ 12:09 pm

    I made these yesterday, they were AMAZING. But I just wanted to make a note about the cheesecake filling; am I supposed to have any left over? When I used my teaspoon scoop, I ended up having lots of filling left over, so then I thought that maybe you made an error and made them all tablespoon scoops. However, I realized after trying to roll my dough around the first cookie that tablespoon scoops were way too big. Also, is it normal that my dough was cracking when I was trying to roll it around the filling?

    • Two Peas replied: — December 21st, 2011 @ 12:19 pm

      I had leftover filling too. The dough does crack a little, just squeeze it together to make sure all of the filling is covered. Glad you enjoyed the cookies!

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  22. Lacey — December 22, 2011 @ 8:57 am

    Hi! I just wanted to thank you for this recipe! I love erd velvet and love cheesecake, so when I saw this I HAD to make them. I actually made them for the first time for a company cookie contest and WON! Everyone loved them. I personally thought the filling was a little too sweet, but they were a hit! However, I did make the cookies smaller, with half of the teaspoon filling enable to have more for the party. I did not make the white chocolate drizzle, instead I purchased a white chocolate drizzle in a bottle (just heat in the microwave and drizzle over the cookies). I absoutely love this recipe and now everyone at the office is requesting them for every party! Definately plan on making these for Christmas! Thank you so much! Have a wonderful Christmas everyone!

    • Two Peas replied: — December 22nd, 2011 @ 9:48 am

      Congrats! So happy you won the contest! Merry Christmas!

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  24. Laura — December 23, 2011 @ 2:00 am

    Favorite holiday cookies – old fashion snickerdoodles and hollys sugar cookies. The best!

  25. Michelle — December 23, 2011 @ 3:15 am

    I love anything red velvet, I’ve had the red velvet cheesecake and it is sinful so I imagine the cookies are too.

  26. michaela — December 23, 2011 @ 10:12 am

    is it okay if the dough and filling are fridged and froze (respectively) for more than 2 hours? i was planning on making the dough and filling then baking the cookies the following evening.

    • Two Peas replied: — December 23rd, 2011 @ 10:33 am

      Yes, that will work out great! Enjoy!

  27. shantel davis — December 23, 2011 @ 12:13 pm

    Do you think it would be okay to make these without a stand mixer? Me and my husband are debating this lol

    • Two Peas replied: — December 23rd, 2011 @ 12:23 pm

      Yes, you can use a hand mixer or get a good workout:)

  28. Amanda — December 23, 2011 @ 12:33 pm

    I just finished making these in a smaller version and they turned out great. i cut the ball of dough in halfs and quarters until i had 16pieces and i used 1/2 tp of the cream cheese filling, and i had no issues and had enough filling for a whole other batch.

  29. Sammie — December 23, 2011 @ 11:10 pm

    I made these cookies for my coworkers and they love them!!! Everyone wants the recipe and i refuse to show them this site because I want to hog the wonderful red velvety goodness to myself

  30. diana — December 23, 2011 @ 11:50 pm

    Hi, will the recipe work if used Duncan Hines chocolate cake mix? Made these and they were easy and good. By the way hands also got all sticky with the mix, so I ended using the plastic wrap to use to make the cookie balls and to flatten the mix to put un the filling. It worked well and no sticking.

  31. Chibli — December 24, 2011 @ 12:07 am

    hey so do you mix the red velvet cake mix (following the back of the box) first and then add in the flour and so forth or just add the cake powder *i hope that makes sense:/

  32. Sarah — December 24, 2011 @ 1:48 pm

    I just made these & they LOOK amazing! My 8 year old son & I had fun! Even my husband got involved when I started fussing about the stickiness of my hands. He said it looked like a crime scene!! Anyway, I recommend spraying each hand with Pam, rolling it into a ball in your greased hands, then flattening them in your hands. My son placed the cream cheese ball in the cookie dough & I wrapped it up! Worked wonderfully! Thanks so much for sharing this!

    • Two Peas replied: — December 24th, 2011 @ 11:36 pm

      You are welcome! Merry Christmas!

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  35. Casey — December 26, 2011 @ 2:04 pm

    These are fabulous. I made them as a last minute Christmas cookie addition. They were by far the favorites of the family. Thank you so much for sharing! Totally going on my rotation.

  36. Michelle W. — December 26, 2011 @ 7:41 pm

    I made a double batch of these cookies for a Christmas gathering. They were a huge hit! The only thing is, following instructions to use 1/4 cup dough, the cookies were huge, and melted into each other. After they cooled, I just cut them up into odd, manageable shapes. Everybody loved them! This is a keeper recipe, one I’ll use for all kinds of gatherings in the future.

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  38. Lori — January 3, 2012 @ 9:54 pm

    I have been looking for this recipe. Someone brought these for a holiday cookie exchange at work and they were amazing! I wouldn’t share the batch I got to bring home with anyone else because they were just too goo to share. These are highly addictive!

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  40. Karissa — January 13, 2012 @ 12:59 pm

    I stumbled across your wonderfully delicious blog and made these cookies the other day. They were so very good and a hit in my house! I even had one for breakfast today.. whoops :)



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