Sinful Red Velvet Cookies
Indulge your sweet tooth with these decadent Sinful Red Velvet Cookies, a perfect twist on the classic dessert. These soft, chewy cookies are infused with the rich flavors of cocoa and vibrant red velvet, all beautifully complemented by melty pockets of creamy white chocolate chips. The dough is chilled for the ideal texture and baked to perfection, with edges slightly crisp and centers irresistibly gooey. With just 20 minutes of prep time and a striking crimson hue, these cookies are perfect for holidays, special occasions, or whenever you crave a luxurious treat. Easy to make and utterly addictive, these cookies are sure to become a crowd favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, at room temperature
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 1.5 teaspoons red gel food coloring
- 2 teaspoons pure vanilla extract
- 1.5 cups white chocolate chips
Instructions
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the red gel food coloring and pure vanilla extract, ensuring the mixture is fully combined and vibrantly colored.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, scraping down the sides of the bowl as needed.
Gently fold in the white chocolate chips using a spatula or wooden spoon.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour to make it easier to handle.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 1.5 tablespoons of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
5321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 167.4 g | 837% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 702.9 g | 256% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 440.1 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 830 mg | 64% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
