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+ servings
Two red velvet cookies next to a glass of milk.

Red Velvet Cookies

These amazing red velvet cookies have big notes of chocolate, are soft and cakey, and filled with a luscious cream cheese frosting!
Course Dessert
Cuisine American, British, english
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 12 cookies
Calories 304kcal


  • Baking Sheet


  • 1 cup unsalted butter 226g
  • 1 cup granulated sugar 200g
  • 1 egg
  • 2 tsp vanilla extract 10mL
  • 2 cups all-purpose flour 240g
  • ¼ cup cocoa powder 25g
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 Tbsp hot brewed coffee 15mL
  • 1 Tbsp liquid red food coloring 15mL
  • 3/4 cup chopped semisweet chocolate chips 130g
  • 12 ounces cream cheese softened, 340g
  • 1 cup powdered sugar sifted, 100g
  • 2 Tbsp milk or heavy cream 30mL
  • 1 cup white chocolate chips 150g


  • 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.



-A spring-loaded 1-tablespoon scoop is a great tool for making these cookies. The scoop helps you get uniform balls of dough, which bake into evenly sized cookies.
-To make sure the sandwich cookies have a nice round shape, gently roll them between your hands into smooth balls before baking.
-For the prettiest drizzled cookies, drizzle the tops of the cookies with chocolate first, then pop them into the freezer to set. Spread the cream cheese filling on the cookie bottoms, then top with the drizzled top cookies.
-Feel free to add additional powdered sugar to the cream cheese filling if you want these cookies to be extra sweet.


Serving: 1cookie | Calories: 304kcal | Carbohydrates: 34g | Protein: 6g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 107mg | Potassium: 108mg | Fiber: 1g | Sugar: 36g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg