Description
Delightfully soft and chewy Red Velvet Cookies infused with rich cocoa and vibrant red gel food coloring, each topped with a creamy white chocolate peanut butter heart for an irresistible twist. Perfect for festive occasions or a sweet treat anytime.
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 baking mat to prevent sticking and 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 fully combined and smooth, creating a vibrant red dough base.
- 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 the dough forms and all ingredients are incorporated without overmixing for a tender cookie texture.
- Shape Cookies: Press the dough flat and evenly in the bowl, then divide it roughly in half by eye. From each half, form 3 equal dough balls, totaling 6 cookies. Roll each ball gently between your hands, then roll lightly in extra granulated sugar for a slight crunch and beautiful finish.
- Arrange and Bake: Place the sugared dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the cookies spread, begin to crackle on top, and appear dry on their surfaces.
- Cool and Add Toppings: Remove cookies from the oven and let them rest on the baking sheet for 2 minutes to set. Then transfer to a wire rack to cool completely for about 10 minutes. Once cooled, gently press one white chocolate peanut butter heart into the center of each cookie.
- Chill to Set: Move the decorated cookies to the refrigerator for 30 minutes to allow the white chocolate hearts to set firmly without melting.
- Serve: Bring the cookies back to room temperature before serving to enjoy their full flavor and soft texture.
Notes
- If you don’t have red gel food coloring, use standard liquid food coloring but adjust the amount to prevent making the dough too liquidy.
- Ensure cookies are fully cooled before pressing the chocolate hearts to avoid melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a more intense cocoa flavor, consider using Dutch-processed cocoa powder.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
