There’s something truly magical about these Red Velvet Cupcake Cookies Recipe that brings together the tender, rich flavors of classic red velvet cake with the chewy goodness of a cookie. Imagine biting into a plush, chocolate-infused cookie with that iconic red hue, generously studded with melty white and semi-sweet chocolate chips, and if you choose, topped with a luscious cream cheese drizzle. Whether you’re baking for a cozy night in or planning a festive gathering, this recipe is sure to become your new favorite comfort dessert, perfectly blending the best of both worlds.
Ingredients You’ll Need
This Red Velvet Cupcake Cookies Recipe is delightful because of its straightforward ingredients, each playing a vital role in creating the perfect texture, color, and flavor. From the buttery base to the cocoa powder’s deep chocolate touch and the pop of chocolate chips, every element adds to the cookie’s charm.
- Unsalted butter (1/2 cup, softened): Provides a rich, creamy base and helps create that tender texture.
- Granulated sugar (1/2 cup): Sweetens while contributing to the cookies’ slight crisp edges.
- Brown sugar, packed (1/2 cup): Adds moisture and a subtle caramel depth to the flavor.
- Large egg (1): Binds ingredients and adds richness for a chewy center.
- Milk (1 tablespoon): Enhances moisture and helps moderate the dough consistency.
- Red food coloring (1 tablespoon): Gives these cookies their signature deep red velvet color that’s impossible to resist.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors with its sweet aroma.
- All-purpose flour (1 1/2 cups): The foundation that ensures structure without toughness.
- Unsweetened cocoa powder (1/4 cup): Delivers the classic chocolate note essential to true red velvet taste.
- Baking soda (1/2 teaspoon): Helps the cookies rise slightly for that delicate softness.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the chocolate flavor.
- White chocolate chips (1/2 cup): Add bursts of creamy sweetness inside every bite.
- Semisweet chocolate chips (1/2 cup): For that perfect contrast with a slightly bittersweet finish.
How to Make Red Velvet Cupcake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C), and line two baking sheets with parchment paper. This sets the stage for perfectly baked cookies that won’t stick or burn on the bottom.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy. This step is crucial because it traps air for those wonderfully soft textures.
Step 3: Add Wet Ingredients
Mix in the egg, milk, red food coloring, and vanilla extract until everything is fully combined. The vibrant red color will start to show here, creating that unmistakable red velvet charm.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This dry mix ensures even flavor distribution and a perfect crumb.
Step 5: Mix Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently just until combined. Over-mixing can make the cookies tough, so stop once you see no streaks of flour.
Step 6: Fold in Chocolate Chips
Fold the white and semisweet chocolate chips into the dough so every cookie is filled with pockets of melty sweetness.
Step 7: Scoop and Bake
Drop dough balls about 1 1/2 inches wide onto the parchment-lined trays, spacing them 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft and luscious.
Step 8: Cool and (Optional) Drizzle with Cream Cheese Frosting
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. For an extra touch, whisk together softened cream cheese, powdered sugar, milk, and vanilla to create a drizzle that adds that creamy tang so loved in red velvet desserts.
How to Serve Red Velvet Cupcake Cookies Recipe
Garnishes
Adding a drizzle of cream cheese frosting is the classic way to elevate these cookies, but you can also sprinkle a few extra white chocolate chips or edible red glitter to make them party-ready and visually stunning.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of coffee, both enhancing the rich flavors while balancing sweetness. For a festive twist, serve alongside fresh berries or a scoop of vanilla ice cream.
Creative Ways to Present
Try stacking these Red Velvet Cupcake Cookies Recipe in a cookie tower drizzled with frosting for a showstopper at any gathering. Wrapping a few in parchment paper tied with twine also makes for charming, edible gifts to spread the joy.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, making them perfect for enjoying throughout the week without losing their charm.
Freezing
If you want to make a batch ahead of time, freeze the baked cookies in a single layer on a tray before transferring them to a freezer-safe airtight container or bag. They can be kept frozen for up to 3 months, thawing gently at room temperature before serving.
Reheating
To bring back that just-baked softness, warm the cookies in a preheated 300°F oven for 5 minutes or microwave them briefly for about 10 seconds. Adding a small dab of cream cheese frosting post-warming enhances the fresh-baked feel wonderfully.
FAQs
Can I make these cookies without red food coloring?
While the red food coloring is key to the iconic red velvet look, omitting it won’t affect the overall flavor much. The cookies will taste similar, though the vibrant color and festive appeal will be toned down.
Is it necessary to use both white and semisweet chocolate chips?
Using a combination balances sweetness and richness perfectly, but you can adjust according to your preference. All white or all semisweet chips will work just fine, offering slightly different flavor profiles.
How do I get the cookies to have a texture like actual cupcakes?
For a more cupcake-like softness, slightly underbake the cookies and let them finish setting on the baking sheet after coming out of the oven. This keeps them moist and tender just like a cupcake crumb.
Can I skip the cream cheese drizzle?
Absolutely! The cream cheese drizzle is optional but highly recommended. If you prefer, serve the cookies plain or add a dollop of traditional cream cheese frosting for an even richer treat.
Are these cookies suitable for vegetarians?
Yes, this Red Velvet Cupcake Cookies Recipe is vegetarian-friendly, using no gelatin or animal-derived ingredients beyond eggs and dairy, which most vegetarians consume happily.
Final Thoughts
If you’re on the hunt for a dessert that feels both familiar and exciting, this Red Velvet Cupcake Cookies Recipe is a winner. Its perfect marriage of cake-like softness and cookie chewiness, accented by chocolate chips and optional creamy drizzle, makes it an irresistible treat to bake again and again. I can’t wait for you to share these with your loved ones and watch them fall in love just like I did!
Print
Red Velvet Cupcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Red Velvet Cupcake Cookies, combining the rich flavors of classic red velvet cake with the fun, bite-sized convenience of cookies. Perfectly soft with a hint of cocoa and studded with white and semisweet chocolate chips, they are finished with an optional cream cheese frosting drizzle for that signature tangy sweetness. Ideal for holiday treats or everyday indulgence.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
Cream Cheese Frosting Drizzle (Optional)
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Incorporate Wet Ingredients: Beat in the egg, milk, red food coloring, and vanilla extract until the batter is fully combined, giving your dough that vibrant red hue and essential moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix to maintain soft cookie texture.
- Add Chocolate Chips: Fold in the white and semisweet chocolate chips evenly throughout the dough to ensure every bite is filled with chocolatey goodness.
- Form Cookies: Scoop dough into 1 1/2-inch balls and place them approximately 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are set but centers remain soft, to achieve that perfect soft and chewy texture reminiscent of cupcakes.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, which helps them firm up and prevents breaking, then transfer to a wire rack to cool completely.
- Prepare Frosting Drizzle (Optional): Beat the softened cream cheese until smooth, then add powdered sugar, milk, and vanilla extract, whisking until the mixture is pourable and smooth.
- Drizzle Frosting: Once cookies are cooled, drizzle the cream cheese frosting over them to add a tangy and sweet finishing touch. Serve immediately or store for later enjoyment.
Notes
- For a more cupcake-like texture, slightly underbake the cookies and let them finish setting on the pan as they cool.
- You may skip the cream cheese drizzle or substitute it with a dollop of cream cheese frosting for a richer, more indulgent cookie experience.
- Make sure not to overmix the dough to keep cookies soft and tender.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
