RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS
As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
- Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
- Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
- Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams
RED VELVET WHITE CHIP COOKIES
These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they're my go-to for any special event. -Samantha Gstalder, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
RED VELVET COOKIES
Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 16-18
Number Of Ingredients 12
Steps:
- Beat the butter and sugars together with an electric whisk until pale and fluffy. Beat in the egg, vanilla and food colouring until you have a bright red batter. Sieve over the flour, cocoa and bicarb. Fold everything together to make a stiff evenly-coloured dough, then fold in the chocolate chips.
- Put the dough on a sheet of baking parchment, fold the parchment over the dough and mould into a sausage shape about 6cm wide. Chill until ready to bake. Will keep for a week in the fridge or one month in the freezer.
- Heat the oven to 190C/170C fan/gas 5. Cut the cookie dough into 1cm thick slices using a sharp knife and arrange on two large baking sheets lined with baking parchment well-spaced apart so they have room to spread in the oven. Bake in batches, keeping the unbaked cookies on the sheet in the fridge while the rest are baking.
- Bake in the middle of the oven for 13-15 mins until the cookies are crisp at the edges, but still soft in the centre. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Beat the soft cheese in a small bowl to a loose consistency, then stir in the icing sugar. Use a piping bag or spoon to drizzle the icing over the cookies. Un-iced cookies keep for five days in an airtight container, or two days iced.
Nutrition Facts : Calories 268 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
RED VELVET COOKIES
These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!
Provided by K.c. Maxwell
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
- Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
- In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 21.8 g, Cholesterol 20.9 mg, Fat 8.4 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 66.4 mg, Sugar 15.2 g
RED WHITE AND BLUE RED VELVET COOKIES
Cookies made with an instant pudding and filled with m&m's are perfect for the 4th of July! Red white and blue red velvet cookies in less than 30 minutes!
Provided by Sweet Basil
Categories America's Best 4th of July Desserts, Recipes and Sides
Time 13m
Number Of Ingredients 11
Steps:
- Heat the oven to 375.
- In a large mixing bowl, combine the butter and sugars. Mix until completely smooth, about 30 seconds. Add the eggs and almond extract and mix again.
- In a small bowl, add the flour, pudding, salt, baking soda, and corn starch. Whisk to combine. Add to the wet ingredients and mix until smooth.
- Stir in the M&Ms and scoop out into balls on a cookie sheet. Bake for 8-10 minutes.
Nutrition Facts : ServingSize 1 g, Calories 158 kcal, Carbohydrate 20 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 217 mg, Sugar 11 g, Fiber 1 g
RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES
Made these for Christmas this year and it's a keeper!
Provided by lscribbet
Categories Chocolate Chip Cookies
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
- Form dough into 1-inch balls and place on the prepared sheet.
- Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..
Nutrition Facts : Calories 249.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 8.7 g, Sodium 128.8 mg, Sugar 8.5 g
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