Description
Delightfully rich and festive, these Red Velvet Cookies feature a tender cocoa-infused dough enhanced with vibrant red gel food coloring and finished with a creamy white chocolate peanut butter heart center. Perfectly soft with slightly crisp edges, these cookies are easy to make and ideal for special occasions or a sweet treat any time.
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 (such as Reese’s)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure even baking.
- Mix Wet Ingredients: In a medium bowl, stir together the melted unsalted butter, granulated sugar, egg yolk, vanilla extract, and red gel food coloring until thoroughly combined and smooth, creating the dough base.
- Add Dry Ingredients: Sprinkle the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt evenly over the wet mixture. Stir gently just until all the dry ingredients are incorporated to form a cohesive dough; avoid overmixing.
- Shape Cookies: Press the dough flat in the bowl, then visually divide the dough into two equal parts. Each half will yield 3 cookies. Roll each portion into a ball, then roll the balls lightly in extra granulated sugar to add a subtle crunch and sparkle to the cookie exterior.
- Arrange and Bake: Space the sugared dough balls evenly on the prepared baking sheet, allowing room for spreading. Bake in the preheated oven for 10-12 minutes, or until the cookies spread out, start to crackle on top, and appear dry and set.
- Cool Slightly: After baking, let the cookies rest on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely, about 10 minutes.
- Add White Chocolate Hearts: Once the cookies have cooled, press one white chocolate peanut butter heart gently into the center of each cookie. This will add a creamy and flavorful centerpiece.
- Chill to Set: Place the cookies in the refrigerator for 30 minutes to allow the white chocolate hearts to set without melting excessively.
- Serve: Remove the cookies from the fridge and bring to room temperature before serving for the best taste and texture experience.
Notes
- Use red gel food coloring for vibrant color without altering dough consistency.
- Do not overmix after adding dry ingredients to keep cookies tender.
- Extra sugar coating on dough balls adds a pleasant crunch and visual appeal.
- Cooling on the baking sheet before transferring helps cookies hold their shape.
- Chilling cookies with the white chocolate hearts prevents melting and maintains appearance.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
