Chocolate Filled Red Velvet Cookies Recipe

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Chocolate Filled Red Velvet Cookie – 1/2 cup (108g) unsalted butter, room temp – 1/2 cup (100g) granulated sugar – 1/3 cup (75g) light brown sugar, packed – 1 large egg – 1 tsp vanilla extract – 1 tsp red gel food coloring – 2 tbsp unsweetened cocoa powder (not dutch process) – 1/2 tsp baking soda – 1/4 tsp kosher salt – 1 1/3 cup (175g) all-purpose flour – 1/3 cup Chocolate SunButter – White candy melts (or white chocolate), to drizzle on top

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Chocolate-filled red velvet cookies Beat butter and sugars with a hand or stand mixer with the paddle attachment in a large bowl until light and fluffy.

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Stir in egg, vanilla, and gel food coloring. After scraping the bowl, add cocoa powder, baking soda, and salt. Blend well.

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Mix the flour into the mixture by hand with a rubber spatula, being careful not to overmix. Let the bowl chill for 30 minutes under cover.

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Line a dish with parchment paper and place heaping teaspoons of Chocolate SunButter on top. Freeze to harden. After 30 minutes, preheat the oven to 350F and line a large baking sheet with parchment.

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Take a 3 tbsp cookie scoop and press a ball flat in your palm (the dough should be soft and little sticky). Ice a Chocolate SunButter pad in the center and seal the ball.

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Return SunButter to the freezer and dough to the fridge between batches. Place 4 packed cookie dough balls on a baking sheet and bake for 12-14 minutes until the rims are dry and the interior is pale, puffy, and slightly underdone.

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Use the inside curve of a fork to nudge in the sides immediately after pulling the cookies to create uniform cookies.

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Leave the cookies on the pan for a few minutes, then transfer them to a cooling rack and bake the rest. When cold, melt candy melts and drizzle over top. Sprinkle if desired and enjoy.

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Also see

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Chocolate Filled Red Velvet Cookies Recipe

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Ingredient

Chocolate-filled red velvet cookies Beat butter and sugars with a hand or stand mixer with the paddle attachment in a large bowl until light and fluffy.

Step 1

Step 1

Instructions

Stir in egg, vanilla, and gel food coloring. After scraping the bowl, add cocoa powder, baking soda, and salt. Blend well.

Step 2

Step 2

Mix the flour into the mixture by hand with a rubber spatula, being careful not to overmix. Let the bowl chill for 30 minutes under cover.

Step 3

Step 3

Line a dish with parchment paper and place heaping teaspoons of Chocolate SunButter on top. Freeze to harden. After 30 minutes, preheat the oven to 350F and line a large baking sheet with parchment.

Step 4

Step 4

Take a 3 tbsp cookie scoop and press a ball flat in your palm (the dough should be soft and little sticky). Ice a Chocolate SunButter pad in the center and seal the ball.

Step 5

Step 5

Return SunButter to the freezer and dough to the fridge between batches. Place 4 packed cookie dough balls on a baking sheet and bake for 12-14 minutes until the rims are dry and the interior is pale, puffy, and slightly underdone.

Step 6

Step 6

Use the inside curve of a fork to nudge in the sides immediately after pulling the cookies to create uniform cookies.

Step 7

Step 7

Leave the cookies on the pan for a few minutes, then transfer them to a cooling rack and bake the rest. When cold, melt candy melts and drizzle over top. Sprinkle if desired and enjoy.

Step 8

Step 8

Also see

Natural Red Velvet Cake Recipe