Green Velvet Cream Cheese Stuffed Cookies with White Chocolate Drizzle
These green velvet cream cheese stuffed cookies feature a soft, buttery cookie base with a tangy cream cheese center and a sweet white chocolate drizzle, perfect for special occasions or everyday indulgence.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon green gel food coloring
- 1 tablespoon cocoa powder
- 8 ounces (226 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract (for filling)
- ½ cup (90 g) white chocolate chips or chopped white chocolate
- 1 tablespoon heavy cream
Instructions
- Prepare the cream cheese filling: Beat 8 ounces softened cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy. Refrigerate while making dough.
- Mix dry ingredients: Whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon cocoa powder.
- Cream butter and sugars: Beat 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in 2 large eggs one at a time, then add 2 teaspoons vanilla extract and 1 tablespoon green gel food coloring, mixing well after each addition.
- Combine dry and wet ingredients: Gradually add dry ingredients to wet mixture on low speed until just combined.
- Chill dough: Cover dough with plastic wrap and chill for at least 30 minutes.
- Form cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 2 tablespoons dough, flatten into a disc, place 1 tablespoon cream cheese filling in center, then fold dough around filling and seal edges. Place seam-side down on baking sheet, spacing 2 inches apart.
- Bake: Bake for 12-14 minutes until edges are set but centers still soft. Cool on baking sheet for 5 minutes, then transfer to wire rack.
- Prepare white chocolate drizzle: Melt ½ cup white chocolate chips with 1 tablespoon heavy cream in microwave-safe bowl in 20-second bursts, stirring until smooth.
- Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow drizzle to set for 20 minutes before serving.
Notes
Chill the dough to prevent spreading and leaking of cream cheese filling. Use gel food coloring to maintain dough consistency. Seal filling edges tightly. Add heavy cream to white chocolate for smooth drizzle. Dough can be sticky; lightly flour hands when shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15
- Fat: 9
- Saturated Fat: 5
- Protein: 2
Keywords: green velvet cookies, cream cheese stuffed cookies, white chocolate drizzle, easy cookies, homemade cookies, festive cookies