I made Red Velvet Gooey Butter Cookies and if you’re into Fluffy Red Velvet Cookies, expect impossibly gooey, buttery discs that refuse to behave like regular cookies.

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I am kind of obsessed with these red velvet gooey butter cookies. I love that they’re ridiculous, soft, and actually messy in the best way.

The cream cheese center ruins me every time; 8 ounces cream cheese, softened is pure sin when folded into red batter. These belong on Holiday Dessert Tray Ideas and they taste like Fluffy Red Velvet Cookies but richer, like diner cookies gone deluxe.

I never bring a plate and not get asked for the recipe. And I don’t even pretend to be modest about it.

Just sweet, dense, gooey, and totally worth the crumbs. Always

Ingredients

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Red velvet cake mix: basically gives the color and cake-like base, sweet and reliable.
Eggs for dough: bind everything together, make cookies tender and a bit cakey.
Egg for filling: adds richness and helps the filling set, not watery at all.
Vegetable oil: keeps cookies soft and moist, I use oil not butter.
Cream cheese: tangy, creamy center that makes these gooey and irresistible.
Powdered sugar for filling: sweetens and stabilizes the cream cheese, silky texture.
Vanilla extract: adds warmth and depth, makes the red velvet taste homey.
Optional powdered sugar: plus a snowy dusting, makes them look extra tempting.

Ingredient Quantities

1 (15.25 ounce) box red velvet cake mix

2 large eggs for the cookie dough, plus 1 large egg for the filling

1/3 cup vegetable oil for the dough (some people use melted butter, i use oil)

8 ounces cream cheese, softened

1 1/2 cups powdered sugar for the cream cheese filling

1 teaspoon vanilla extract

Optional: extra powdered sugar for rolling or dusting

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat so cookies dont stick.

2. Make the cookie dough: in a bowl combine 1 box red velvet cake mix, 2 large eggs and 1/3 cup vegetable oil. Stir until a soft, slightly sticky dough forms. If it seems too dry add a teaspoon of oil, but dont overdo it.

3. Make the filling: beat 8 ounces softened cream cheese with 1 large egg, 1 1/2 cups powdered sugar and 1 teaspoon vanilla until smooth and thick. Scrape the bowl so theres no lumps.

4. Chill the filling for 10 minutes if it feels too loose. This makes it easier to handle and keeps the gooey center from melting into the cookies.

5. Portion the dough and filling: use a small cookie scoop or two teaspoons. Make about 1 tablespoon size balls of dough and slightly larger balls of filling, or about half a tablespoon dough then about a teaspoon of filling, depending how gooey you want them.

6. Assemble: flatten each dough ball in your hand, place a ball of cream cheese filling in the center and wrap dough around it, sealing the edges so the filling is enclosed. Roll into a smooth ball. If the dough sticks, wet your fingers slightly.

7. Optional: roll finished balls in extra powdered sugar for a snowy look, or just place them plain on the sheet. Space them about 2 inches apart because they spread a little.

8. Bake for 9 to 12 minutes. You want the edges set but centers still soft and a little jiggly for that gooey texture. Oven temps vary so watch closely on the first batch.

9. Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool more. They will still be soft but not falling apart.

10. Store in an airtight container at room temp up to 2 days or chilled up to a week. If you like them extra gooey, warm briefly in the microwave before serving.

Equipment Needed

1. Oven (preheated to 350 F)
2. Baking sheet lined with parchment paper or a silicone mat
3. Two mixing bowls (one for dough, one for filling)
4. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
5. Rubber spatula and a wooden spoon for scraping and stirring
6. Small cookie scoop or two teaspoons for portioning
7. Measuring cups and spoons (1/3 cup, tablespoon, teaspoon, and for the powdered sugar)
8. Wire cooling rack for finishing the cookies

FAQ

Q: What makes these cookies "gooey" and will they set up?

A: The cream cheese filling stays soft and slightly molten, and the cookie dough is moist from the oil and cake mix so the center stays gooey. They will set enough to pick up with your fingers once cooled 10 to 15 minutes, but they never get rock hard. If you prefer firmer cookies, bake 1 to 2 minutes longer.

Q: Can I use melted butter instead of vegetable oil?

A: Yes. Melted butter works fine and gives richer flavor, but oil keeps them a touch lighter and more tender. Either works, just use the same amount.

Q: How do I assemble so the filling doesnt leak out?

A: Scoop dough into balls, flatten slightly, put a small ball of cream cheese filling in the middle, then wrap dough around it and seal the seams well. Chill the filled balls 15 minutes before baking if your kitchen is warm it helps keep the filling from oozing.

Q: What baking time and temperature should I use?

A: Bake at 350°F for about 10 to 12 minutes. You're aiming for slightly set edges and a tender top. Oven temps vary so start checking at 9 minutes.

Q: How do I store or freeze these?

A: Store in an airtight container at room temp up to 3 days, or in the fridge up to a week. For freezing, freeze baked cookies in a single layer until firm then transfer to a freezer bag up to 3 months. Thaw at room temp before serving.

Q: Do I have to roll them in powdered sugar?

A: No its optional. Rolling in powdered sugar gives a pretty snowy look and a little extra sweetness, but they taste great without it too. Dust just before serving so it doesnt melt into the cookie.

Red Velvet Gooey Butter Cookies Recipe Substitutions and Variations

Red velvet cake mix -> If you dont have it: use a chocolate or devil’s food cake mix and add 1 tbsp cocoa + 1 tbsp red food coloring or make a quick homemade base with 2 cups flour, 1/4 cup cocoa, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 2 tbsp red food coloring.
Eggs (2 for dough, 1 for filling) -> For each egg swap: 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) for binding, or 1/4 cup applesauce for a softer, cake-y texture; note flax keeps structure better than applesauce.
Vegetable oil -> Use melted butter for richer flavor, or coconut oil (mild flavor) measured the same; if you want lower fat try 1/3 cup unsweetened applesauce but cookies will be less crisp.
Cream cheese and powdered sugar filling -> Swap cream cheese for Neufchatel or mascarpone for a slightly tangier or richer filling. If you dont have powdered sugar, pulse granulated sugar with 1 tbsp cornstarch per cup in a blender until very fine to approximate confectioners sugar.

Pro Tips

1. Chill the cream cheese filling longer if it’s even a little soft, trust me it makes wrapping so much easier and stops the filling from leaking during baking. If you forget, freeze the filling balls for 5 to 10 minutes and then assemble.

2. Use a small cookie scoop for both dough and filling so the sizes are consistent, otherwise some cookies will be all filling and others all cake. If the dough sticks to your hands wet them slightly or dust with a little powdered sugar, works great.

3. Rotate the baking sheet halfway through baking and watch the first batch like a hawk, ovens vary wildly. Pull them out when the edges are set but the centers still jiggle, they firm up as they cool.

4. If your mix seems dry add oil one teaspoon at a time, not a splash. Too much makes the dough spread like pancakes. Conversely, if it feels greasy chill the dough 10 to 20 minutes so it firms up.

5. For best texture, store at room temp for up to 2 days in an airtight container with a piece of parchment between layers. If you want them extra gooey, microwave single cookies 6 to 8 seconds, dont overdo it or you’ll have hot cream cheese.

Red Velvet Gooey Butter Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Red Velvet Gooey Butter Cookies and if you’re into Fluffy Red Velvet Cookies, expect impossibly gooey, buttery discs that refuse to behave like regular cookies.

Servings

servings

Calories

171

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Baking sheet lined with parchment paper or a silicone mat
3. Two mixing bowls (one for dough, one for filling)
4. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
5. Rubber spatula and a wooden spoon for scraping and stirring
6. Small cookie scoop or two teaspoons for portioning
7. Measuring cups and spoons (1/3 cup, tablespoon, teaspoon, and for the powdered sugar)
8. Wire cooling rack for finishing the cookies

Ingredients

1 (15.25 ounce) box red velvet cake mix
2 large eggs for the cookie dough, plus 1 large egg for the filling
1/3 cup vegetable oil for the dough (some people use melted butter, i use oil)
8 ounces cream cheese, softened
1 1/2 cups powdered sugar for the cream cheese filling
1 teaspoon vanilla extract
Optional: extra powdered sugar for rolling or dusting

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat so cookies dont stick.
Make the cookie dough: in a bowl combine 1 box red velvet cake mix, 2 large eggs and 1/3 cup vegetable oil. Stir until a soft, slightly sticky dough forms. If it seems too dry add a teaspoon of oil, but dont overdo it.
Make the filling: beat 8 ounces softened cream cheese with 1 large egg, 1 1/2 cups powdered sugar and 1 teaspoon vanilla until smooth and thick. Scrape the bowl so theres no lumps.
Chill the filling for 10 minutes if it feels too loose. This makes it easier to handle and keeps the gooey center from melting into the cookies.
Portion the dough and filling: use a small cookie scoop or two teaspoons. Make about 1 tablespoon size balls of dough and slightly larger balls of filling, or about half a tablespoon dough then about a teaspoon of filling, depending how gooey you want them.
Assemble: flatten each dough ball in your hand, place a ball of cream cheese filling in the center and wrap dough around it, sealing the edges so the filling is enclosed. Roll into a smooth ball. If the dough sticks, wet your fingers slightly.
Optional: roll finished balls in extra powdered sugar for a snowy look, or just place them plain on the sheet. Space them about 2 inches apart because they spread a little.
Bake for 9 to 12 minutes. You want the edges set but centers still soft and a little jiggly for that gooey texture. Oven temps vary so watch closely on the first batch.
Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool more. They will still be soft but not falling apart.
Store in an airtight container at room temp up to 2 days or chilled up to a week. If you like them extra gooey, warm briefly in the microwave before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.