Description
Delight in these festive Red Velvet Cookies, a perfect blend of rich cocoa and vibrant red food coloring, topped with white chocolate peanut butter hearts for a decadent touch. These soft and slightly crackled cookies are quick to prepare, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1/2 cup + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
Wet Ingredients
- 4 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Topping
- 6 white chocolate peanut butter hearts (like Reese’s)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a mixing bowl, combine the melted unsalted butter, granulated sugar, egg yolk, vanilla extract, and red gel food coloring. Stir thoroughly until the mixture is well combined and smooth.
- Incorporate Dry Ingredients: Sprinkle the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt evenly over the wet mixture. Gently fold and stir just until the dough components come together, being careful not to overmix.
- Form Dough Balls: Press the dough flat in the bowl and divide it approximately in half to make six cookies total. Roll each portion into balls using your hands, then lightly roll each dough ball in extra granulated sugar for a sparkly finish.
- Arrange and Bake Cookies: Place the sugared dough balls spaced evenly on the prepared baking sheet. Bake for 10-12 minutes or until the cookies have spread slightly, start to crackle on top, and appear dry.
- Cool the Cookies: Allow the cookies to rest on the baking sheet for 2 minutes post-baking. Then transfer to a wire rack to cool completely for about 10 minutes.
- Add White Chocolate Peanut Butter Hearts: Once cooled, gently press one white chocolate peanut butter heart into the center of each cookie. Refrigerate the cookies for 30 minutes to let the hearts set without melting too much.
- Serve: Bring the cookies to room temperature before serving to enjoy the perfect texture and flavor.
Notes
- Use gel food coloring instead of liquid to avoid altering dough consistency.
- The white chocolate peanut butter hearts add a lovely creamy, nutty surprise; substitute with other small chocolate pieces if unavailable.
- Refrigerating after adding the hearts helps maintain their shape and prevents melting.
- Do not overbake; the cookies should remain soft and slightly chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
