Mascarpone Filled Red Velvet Cookies – Chocolatey, red velvet cookies filled with a thick mascarpone cream cheese centre and packed full of white chocolate. A cookie lovers dream. Make these for yourself as a true act of self love, or use them to get yourself a hot date/hot promotion/whatever.

These cookies comprise of a super simple, one-bowl recipe. The cookie dough is then chilled for about 30 mins before stuffing with mascarpone (a type of cream cheese) and then baked. The chill time is needed to keep the cookies thick – soft in the centre and crisp at the edges. Feel free to sub out the mascarpone for simple cream cheese if you prefer!

Don’t be put off by the addition of lemon juice/vinegar. It helps to activate the baking soda, bringing better rise and colour to the cookies. Feel free to omit if you really want to.

For other BOMB stuffed cookie recipes check out my Nutella Stuffed Triple Chocolate Cookies or these Cheesecake Stuffed Cookies. For videos, and more recipe inspiration, head over to my Instagram.

Mascarpone Filled Red Velvet Cookies

Mascarpone Filled Red Velvet Cookies – with White Chocolate Chunks

Makes: About 8 Large Cookies
Prep Time: 15 Minutes
Bake Time: 15 Minutes
Total Time: 1 Hour (including chill time)

Ingredients

  • 110g Butter, Melted
  • 175g Granulated Sugar
  • 2 Tsp Vanilla Extract
  • 1 Medium Egg
  • 1 Tsp Lemon Juice/White Vinegar
  • Red Food Colour: About 1/2 Tsp – 1 Tsp Gel or Paste Colour
  • 270g Plain Flour
  • 20g Cocoa Powder
  • 150g White Chocolate, Chopped
  • 8 Tsp Mascarpone/Soft Cream Cheese

Method

  1. In a large bowl, or the bowl of a stand mixer, mix together the melted butter and sugar on medium speed for about 3 minutes. Add the vanilla, egg, acid (lemon juice or vinegar), red colour and combine again.
  2. Add the flour, cocoa powder, baking soda and fold together until all combined. Fold in the white chocolate chunks.
  3. Scoop 8 large tablespoons onto a lined baking tray. Place in freezer for 30 minutes.
  4. Preheat the oven to 200C/180C Fan/Gas 6. Line 1 or 2 more large baking trays. Take the cookies out of the freezer, and place about 3 balls of dough on each tray, well spaced out.
  5. Press an indentation into each ball of cookie dough with your thumb, or the back of a teaspoon. Into each groove, place a tsp of mascarpone. Pull the dough back over the top and roll into a ball, ensuring there are no cracks for the mascarpone to leak out.
  6. Bake for about 12-14 minutes. Let cool on a wire rack before serving!
Mascarpone Filled Red Velvet Cookies

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