Print

Perfect Valentines Pink Velvet Cake-Stuffed Cookies

pink velvet cake-stuffed cookies - featured image
Print Recipe

These cookies combine the nostalgic comfort of pink velvet cake with the chewy, buttery goodness of a classic cookie, creating a romantic treat with a surprise cake center and a subtle cream cheese tang.

Ingredients

Scale
  • For the Pink Velvet Cake Balls:
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) buttermilk, room temperature (or dairy-free milk with lemon juice)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (gel recommended)
  • For the Cookie Dough:
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30g) cream cheese, softened
  • For the Cream Cheese Glaze (Optional):
  • 2 ounces (57g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) milk

Instructions

  1. Make the Pink Velvet Cake Balls: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix sugar with melted butter until combined. Add buttermilk, egg yolk, vanilla extract, and red food coloring. Stir in dry ingredients until just combined. Spread batter evenly in a greased 8-inch square pan and bake for 15 minutes or until a toothpick comes out clean. Let cool completely, then crumble cake into small balls (about 1 table…
  2. Prepare the Cookie Dough: In a bowl, whisk flour, baking soda, and salt. In a stand mixer, cream softened butter with granulated and brown sugars until fluffy (2-3 minutes). Beat in egg, vanilla, and cream cheese until smooth. Gradually add dry ingredients and mix just until combined. Chill dough for 30 minutes.
  3. Assemble the Cookies: Preheat oven to 350°F (175°C) if not already hot. Scoop about 2 tablespoons of cookie dough and flatten into a disc. Place a pink velvet cake ball in the center and wrap dough around it, sealing edges to form a ball. Place on parchment-lined baking sheet, spacing 2 inches apart. Repeat with remaining dough and cake balls.
  4. Bake: Bake cookies for 12-14 minutes or until edges are golden and centers look set but soft. Remove from oven and cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  5. Optional Cream Cheese Glaze: Beat cream cheese with powdered sugar and vanilla. Add milk to thin if needed. Drizzle over cooled cookies.

Notes

Use room temperature ingredients for best texture. Chill dough to prevent spreading. Use gel food coloring for vibrant pink. Rotate baking sheets halfway through baking for even heat. Cookies are best slightly warm. Store in airtight container up to 3 days at room temperature, up to 1 week refrigerated, or freeze up to 3 months.

Nutrition

Keywords: Valentine's Day, pink velvet, cake-stuffed cookies, romantic treats, cream cheese, easy cookies, dessert

Find it online: https://twinkletaste.com/perfect-valentines-pink-velvet-cake-stuffed-cookies-easy-recipe-for-romantic-treats/