Description
These Red Velvet Cookies are a delightful twist on the classic red velvet cake, featuring a rich cocoa flavor, vibrant red color, and a surprise white chocolate peanut butter heart in the center. Easy to make and perfect as a festive treat, these soft and slightly crackly cookies are sure to impress any cookie lover.
Ingredients
Scale
Cookie Dough
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- 1/2 cup + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
Decoration
- 6 white chocolate peanut butter hearts (like Reese’s)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix wet ingredients: In a bowl, stir together the melted butter, granulated sugar, egg yolk, vanilla extract, and red gel food coloring until thoroughly combined, resulting in a smooth red batter.
- Add dry ingredients: Evenly sprinkle the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt over the wet mixture, then gently stir just until combined to form the cookie dough, being careful not to overmix.
- Shape dough into balls: Press the dough flat and divide it into two equal halves. Each half should yield 3 cookies. Roll each portion into a ball with your hands, then lightly roll each ball in extra granulated sugar for a sugary coating.
- Arrange cookies on baking sheet: Place the sugar-coated dough balls evenly spaced on the prepared baking sheet, allowing room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies have spread, started to crackle on top, and the surface appears dry.
- Cool slightly: Let the cookies rest on the baking sheet for 2 minutes after baking to firm up before transferring them to a wire rack to cool completely.
- Add white chocolate hearts: Once cooled for about 10 minutes, gently press a white chocolate peanut butter heart into the center of each cookie.
- Set the cookies: Place the cookies in the refrigerator for 30 minutes to allow the white chocolate hearts to set without melting excessively.
- Serve: Remove cookies from the fridge and bring them to room temperature before serving for the best texture and flavor.
Notes
- Use gel food coloring for vibrant color without altering dough consistency.
- Do not overbake to keep cookies soft and tender.
- Roll cookies in sugar to add a subtle crunch and attractive coating.
- Refrigerating after adding the white chocolate hearts prevents melting and maintains presentation.
- Can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
