Red Velvet Cookies

Red Velvet Cookies

43
KC 0

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

Ingredients

40 m servings 162 cals
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Original recipe yields 36 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

43
  1. 62 Ratings

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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...