My chewy Red Velvet Cookies are overflowing with a tantalizing combo of chocolate indulgence and cream cheese frosting delight. They’re the perfect showstopper for any occasion, especially Valentine’s Day!
Sift the flour, cocoa, salt, baking soda, and baking powder into a bowl then whisk together and set aside.
Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
Gradually add flour mixture to butter mixture, beating on low speed until just combined.
Add coffee and red food coloring until evenly combined. (do not overbeat).
Fold in 1 cup chopped chocolate.
Refrigerate dough for 30 minutes.
Scoop dough using a 1 tablespoon scoop; gently roll between your hands to make smooth balls. Place dough balls on a parchment-lined rimmed baking sheet, spacing about 2 inches apart.
Bake at 350° until edges are firm, 10 to 12 minutes.
Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
Using a stand or hand mixer, beat cream cheese and powdered sugar until smooth. Beat in milk or heavy cream, if desired.
Spread about 1 tablespoon filling onto bottom sides of half of cookies. Top with remaining cookies, bottom-sides down.
Microwave white chocolate in a small bowl in 30-second intervals until smooth (about 3 times).
Spoon melted white chocolate into a ziploc plastic bag. Snip the corner off the bag, and drizzle cookies as desired. Freeze cookies for about 15 minutes to let chocolate set.
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Notes
Use quality ingredients. Invest in high-quality cocoa powder and chocolate chips. The better the quality, the richer the flavor you’ll get out of this red velvet cookie recipe.
Opt for gel-based food coloring over liquid food coloring. It’s more concentrated, meaning you’ll get that vibrant red without adding too much liquid to your dough.
To avoid cookies that spread too much, chill your dough for at least 30 minutes before baking. This solidifies the fat, resulting in a thicker, softer cookie.
Room temperature ingredients are essential for perfectly creamy frosting. When making the cream cheese frosting, ensure the cream cheese and butter are well softened. This ensures a silky, lump-free texture.
Use parchment paper or a silicone baking mat on your sheets to prevent the cookies from sticking and ensure even baking.
Don’t overbake! Red velvet cookies should be soft, so keep a close eye towards the end of baking. They may look slightly underbaked when they come out, but they’ll firm up as they cool.
Cool completely. Before sandwiching them with the cream cheese frosting, let the cookies cool completely on a wire rack. This prevents the frosting from melting into the cookie.