These **Red Velvet Stuffed Cookies** are a festive treat with a creamy cream cheese center and white chocolate chips, all wrapped in a rich, tangy red velvet flavor. Inspired by the famous giant cookies from New York’s Lavein Bakery, they’re perfect for Christmas and New Year’s celebrations.
Easy to make yet classic in taste, these gooey, indulgent cookies are sure to be a hit on your holiday table. Whether for a special occasion or just a sweet snack, they’re a deliciously simple way to treat yourself!
*This recipe yields 6 stuffed cookies and 6 plain red velvet white chocolate cookies.
【Ingredients】
Filling: (Divide into 6 balls, 25g each) – 120g room-temperature cream cheese – 30g melted white chocolate （use white chocolate for baking）
Dough: – 500g cake flour – 4g baking powder – 2g baking soda – 250g cold unsalted butter – 200g light brown sugar – 30g cocoa powder – 300g white chocolate （use white chocolate for baking） – 80g hazelnuts – 2 whole eggs (no need to add an extra yolk like shown in the video unless your dough is particularly dry) – 3g salt – 1/2 tsp vanilla paste – 1 tsp red velvet paste (or 1 tbsp liquid food coloring)
Baking Instructions: – Preheat the oven and baking tray to 190°C (375°F). – Bake for 14–16 minutes. – Let the cookies cool for 15 minutes on the tray before transferring to a wire rack.
【Instructions】 Making the Cream Cheese Filling:
1. Melt the white chocolate for the filling over a double boiler. 2. Combine the melted chocolate and room-temperature cream cheese with a spatula until smooth. 3. Divide into 25g balls and freeze for at least 30 minutes to firm up.
Making the Cookies: 1. Sift the flour, cocoa powder, baking powder, and baking soda. Mix thoroughly. 2. Cut the cold butter into 1.5 cm cubes. Beat with an electric mixer on low speed for 30 seconds until broken into smaller pieces. 3. Add the light soft brown sugar to the butter and mix on low speed for another 30 seconds. 4. Add the sifted dry ingredients to the butter mixture. Mix on low speed until just combined. 5. Add the white chocolate and hazelnuts. Mix on low speed for 30 seconds to 1 minute until evenly incorporated. 6. In a separate bowl, beat the eggs with the salt, vanilla paste, and red velvet paste (or food coloring) until well mixed.
*Note: Using 2 large eggs is enough for this recipe—no extra yolk is needed (like in the video) unless the dough feels very dry.
1. Add the egg mixture to the dough. Mix on low speed until no dry flour is visible and the dough reaches a crumbly texture. 2. The dough should weigh around 1400g. Divide the dough into portions: 125g for cookies without filling (6 pieces) and 115g for stuffed cookies (6 pieces). Gently shape each portion into a ball without overworking the dough (smooth surfaces are unnecessary unless you prefer uniform cookie shapes). This recipe makes 12 cookie dough balls. 3. For stuffed cookies, press a chilled cream cheese ball into the center of a 115g dough ball. Gently seal the dough around the filling. 4. Place the dough balls in a sealed container or cover with cling wrap. Chill in the refrigerator for 2 hours.
Baking Instructions: 1. Preheat the oven and baking tray to 190°C (375°F). Place the chilled dough balls onto the preheated tray. Bake on the lower-middle rack for 14–16 minutes, depending on your oven power. 2. Let the cookies cool on the tray for 15–20 minutes before transferring to a wire rack. Enjoy warm, or allow them to cool completely. The cookies will continue to set as they cool, transforming from soft and gooey to crisp on the outside with a tangy, gooey, chewy center.
*Feel free to get creative with fillings! Try adding a piece of dark chocolate, marshmallow, or any heat-meltable treat to the center. — Enjoy! Merry Christmas and Happy New Year! 🎄✨
