Red Velvet Crumbl Cookie
Learn how to make Red Velvet Crumbl Cookies at home with this copycat recipe. These soft, cake-like cookies feature a rich cream cheese filling and white chocolate chips.
Equipment
- electric mixer
- mixing bowl
- spatula
- whisk
- oven
- baking sheet
- large cookie scoop
- measuring cups
- measuring spoons
- wire rack
Ingredients
Cookie Dough
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 tbsp red food coloring liquid
- 2 tbsp unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup buttermilk at room temperature
- 1/2 cup white chocolate chips
Cream Cheese Filling
- 8 oz cream cheese softened and full-fat
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Add the room-temperature egg, 1 teaspoon of vanilla extract, and the red food coloring to the butter mixture. Beat on medium speed until everything is completely combined and the batter is a deep, uniform red color. Scrape down the sides of the bowl with a rubber spatula as needed.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt. With your mixer on low speed, gradually add half of this dry mixture to the wet ingredients. Pour in all of the buttermilk and mix until just combined, then add the remaining dry ingredients, mixing just until no dry streaks of flour remain. Gently fold in the white chocolate chips using a spatula.
- For the filling, beat the softened cream cheese, powdered sugar, and remaining teaspoon of vanilla extract in a clean bowl with an electric mixer on medium speed until completely smooth and creamy, about 1 to 2 minutes. Set aside.
- Scoop the cookie dough into eight 4-ounce portions (about 1/2 cup each) using a large cookie scoop or measuring cup. Use your thumb to make a deep, wide indentation in the center of each dough ball. Place the shaped dough onto a parchment-lined baking sheet, spacing them at least 3 inches apart, as they will spread.
- Fill each indentation with a generous heaping tablespoon of the cream cheese filling. Bake the cookies on the center rack of the preheated oven for 13 to 16 minutes, or until the cookie edges are set and the top looks puffed and dry. The centers will still be very soft.
- Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them with a spatula to a wire rack to cool completely. The cookies will be soft and cake-like, and the filling will set further as they cool.
Notes
The centers will be very soft when the cookies come out of the oven and will set further as they cool.