Description
These Red Velvet Cupcake Cookies are a delightful twist on classic red velvet cake, combining the flavors of a cupcake with the convenience of a cookie. Rich red velvet cookie dough studded with white chocolate or cream cheese chips, these cookies are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
Add-Ins:
- 1/2 cup white chocolate chips or cream cheese chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Blend Wet Ingredients: Beat in the egg, vanilla extract, and red food coloring until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate or cream cheese chips.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes until edges are set and centers look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger “cupcake” feel, top cooled cookies with cream cheese frosting.
- Store in an airtight container for up to 4 days.
- Freeze unbaked dough balls for quick treats anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
