Red Velvet Cookies

Red Velvet Cookies

KC 0

"These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!"


40 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • profile image

Your rating



  1. 62 Ratings


I served these Red Velvet Cookies at the church baazar last week and they were such a pleasant surprise for everyone. I was given the "Best Cook" award for these tasty bits. I could not get th...

These are DIVINE! Any chocolate lover will go banana's for these! We did not have sour cream so we used vanilla yogurt instead, if we had to do this again instead of doing the 3/4 cup of yogurt...

Wow- these are crazy good! I made my cookies twice as big and they were unbelievably soft and just perfect. I lined my baking pan with foil so I could have the cookies set once out of the oven...

I made these exactly per the instructions and they came out amazing! It's literally like eating a cookie with soft cake on the inside. Not sure how the reviewers managed to get really dry cookie...

This recipe is AWESOME. The consistency of the "cookie" is the perfect balance of red velvet cake moist-ness but the thicker texture of a soft cookie. The color was a beautiful red as well. The ...

I was very disappointed with this recipe. I imagined them to be moist, and probably like everyone, I expected them to melt in my mouth. The cookies tasted very flour'y' and course. I followed...

This recipe did not turn out like I hoped. The cookies tasted flourly and not like red velvet at all. The only thing that gave them a little bit of taste was the frosting. I would not recomme...

I love red velvet cake, so when I stumbled on these I was thrilled! They are divine! The only thing I changed was to use chocolate chips instead of unsweetened baking chocolate bc I didn't have ...

These cookies really look and taste like red velvet cake. They have a very soft, cake-like consistency. The dough was a little sticky, and be careful not to touch it or you will turn your fing...