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
Scale
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.
