Description
These Red Velvet Cookies are a decadent twist on classic red velvet cake, combining the rich flavors of cocoa and red food coloring with a buttery, tender cookie base. Each cookie is topped with a creamy white chocolate peanut butter heart for a delightful surprise. Perfect for festive occasions or as 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
Topping
- 6 white chocolate peanut butter hearts (like Reese’s)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a bowl, stir together the melted butter, granulated sugar, egg yolk, vanilla extract, and red gel food coloring. Mix very well until fully combined and the batter is smooth with an even red color.
- Add Dry Ingredients: Evenly sprinkle the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt over the wet mixture. Gently stir just until incorporated to form a dough, being careful not to overmix.
- Shape the Dough: Press the dough flat and evenly inside the bowl, then divide it roughly in half by eye. This should give you enough dough for six cookies, three per half. Roll each portion into balls using your hands.
- Coat with Sugar: Roll each dough ball lightly in extra granulated sugar to add a subtle crunch and sweetness. Place the balls spaced evenly on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. You will know they are done when the cookies have spread, start to crackle on top, and appear dry.
- Cool Slightly: Let the cookies rest on the baking sheet for 2 minutes to set before transferring them to a wire rack to cool completely.
- Add White Chocolate Hearts: Once the cookies have cooled for about 10 minutes, press one white chocolate peanut butter heart gently into the center of each cookie.
- Chill to Set: Move the cookies to the refrigerator for 30 minutes to let the white chocolate hearts set without melting.
- Serve: Allow cookies to come to room temperature before serving for the best texture and flavor experience.
Notes
- Use gel food coloring for vibrant color without adding extra liquid.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Allowing cookies to cool before adding chocolate hearts prevents melting and helps maintain shape.
- If you prefer, you can substitute white chocolate peanut butter hearts with white chocolate chips or other candy shapes.
- Store cookies in an airtight container in the refrigerator to keep the white chocolate hearts firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
