Red Velvet Cookie Cups with Peanut Cream Cheese Filling

Creamy, Fun, and Totally Indulgent.

If comfort food had a party, it would look exactly like these Red Velvet Cookie Cups filled with Peanut Cream Cheese Frosting. Soft, chewy red velvet cookies hold a luscious, creamy peanut butter filling for the perfect balance of chocolatey sweetness and nutty richness.

These cookie cups are playful, delicious, and just a little bit indulgent. They are perfect for holidays, special occasions, or just whenever you want to feel fancy while eating cookies for breakfast, lunch, or dessert.

Why You Will Love This Recipe

The red velvet cookies are soft, chewy, and vibrant in color. The peanut cream cheese filling is smooth, rich, and lightly sweet. Filling the cookie cups after baking ensures that each cup stays perfectly shaped and that the filling sits snugly in the center without spilling over.

Add chocolate chips, crushed peanuts, or sprinkles for extra flair. These cookie cups are as fun to decorate as they are to eat.

Ingredients | Red Velvet Cookie Cups

Dry Ingredients:

• 1 1/2 cups flour

• 1/3 cup cocoa powder

• 1/2 teaspoon salt

• 1 teaspoon baking soda

Wet Ingredients:

• 1 1/3 cups brown sugar

• 1/2 cup plus 2 tablespoons granulated sugar

• 1/2 cup butter, softened

• 1 large egg

• 2 teaspoons vanilla extract

• 2 teaspoons red food coloring dye

Peanut Cream Cheese Filling

• 8 ounces cream cheese, softened

• 1 cup peanut butter

• 2 to 2 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1 | Preheat and Prep

Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners to ensure your cookie cups release easily after baking.

Step 2 | Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.

Step 3 | Cream Wet Ingredients

In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla extract, then mix in the red food coloring until the dough is evenly colored.

Step 4 | Combine Wet and Dry

Gradually mix the dry ingredients into the wet ingredients until fully incorporated. The dough should be soft, slightly sticky, and easy to scoop.

Step 5 | Scoop and Bake Cookies

Scoop dough into the prepared muffin tin using about 1 to 1 1/2 tablespoons per cup. Bake at 350°F for 10–12 minutes, until the edges are set but the centers are soft. Remove from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6 | Create Indentations

Once the cookie cups have cooled slightly, press the center of each cookie gently with the back of a spoon or a small measuring spoon to form a shallow indentation. This will hold the peanut cream cheese filling perfectly.

Step 7 | Make the Peanut Cream Cheese Filling

In a large bowl, beat the cream cheese and peanut butter until smooth. Gradually add powdered sugar until you reach your desired sweetness and thickness. Stir in vanilla extract. The filling should be thick enough to pipe or spoon into the cookie cups.

Step 8 | Fill the Cookie Cups

Spoon or pipe the peanut cream cheese filling into the indentations of each cookie cup. Fill generously for a decadent treat. Optional: top with mini chocolate chips, crushed peanuts, or a drizzle of melted chocolate.

Serving Suggestions

These cookie cups are perfect for parties, gift boxes, or just a sweet treat at home. Pair them with a glass of milk, coffee, or hot chocolate. Serve at room temperature for soft cookies or chill slightly for a firmer bite.

Tips for Perfect Cookie Cups

• Do not overbake: The centers should remain soft.

• Room temperature ingredients: Make sure butter and cream cheese are softened for smooth mixing.

• Even sizing: Use a cookie scoop for uniform cups.

• Storage: Keep in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

Fun Variations

• Swap peanut butter for almond butter or Nutella for a twist on the filling.

• Add crushed candy or sprinkles on top for a festive touch.

• Make mini versions for bite-sized desserts.

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Recipe Card | Red Velvet Cookie Cups with Peanut Cream Cheese Filling

Servings: 18–24 cookie cups

Prep Time: 20 minutes

Bake Time: 12 minutes

Total Time: 35–40 minutes

Ingredients

Red Velvet Cookie Cups:

• 1 1/2 cups flour

• 1/3 cup cocoa powder

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 1/3 cups brown sugar

• 1/2 cup plus 2 tablespoons granulated sugar

• 1/2 cup butter, softened

• 1 large egg

• 2 teaspoons vanilla extract

• 2 teaspoons red food coloring dye

Peanut Cream Cheese Filling:

• 8 ounces cream cheese, softened

• 1 cup peanut butter

• 2–2 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease or line a muffin tin.

2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

3. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add egg, vanilla, and red food coloring.

4. Gradually mix dry ingredients into wet ingredients until fully combined.

5. Scoop dough into muffin tin. Bake 10–12 minutes until edges are set. Let cool in tin 5 minutes, then transfer to a wire rack.

6. Press the center of each cooled cookie to create a shallow indentation.

7. Beat cream cheese and peanut butter until smooth. Gradually add powdered sugar, then vanilla extract.

8. Spoon or pipe filling into cookie cup indentations. Optional: top with chocolate chips, crushed peanuts, or chocolate drizzle.

9. Serve and enjoy!