Description
Deliciously soft and moist Red Velvet Cupcake Cookies featuring a rich blend of cocoa and red food coloring, studded with white and semisweet chocolate chips. Topped optionally with a creamy, tangy cream cheese frosting drizzle, these cookies offer the perfect balance between a classic red velvet cupcake and a cookie, ideal for holiday celebrations or anytime sweet cravings strike.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Wet Ingredients: Beat in the egg, milk, red food coloring, and vanilla extract until all ingredients are well combined and smooth.
- 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 Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips and semisweet chocolate chips ensuring they are evenly dispersed throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or spoon, portion the dough into 1 1/2-inch balls and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The edges should be set while the centers remain soft for a tender cupcake-like texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare Cream Cheese Drizzle (Optional): Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, then whisk until the mixture is pourable. Drizzle the frosting over the cooled cookies just before serving for an extra touch of sweetness.
Notes
- For a softer, more cupcake-like texture, slightly underbake the cookies and allow them to finish setting on the baking sheet.
- You can omit the cream cheese drizzle if desired or replace it with a dollop of traditional cream cheese frosting for a richer treat.
- Ensure butter is well softened to achieve a smooth and fluffy dough texture.
- Red food coloring can be adjusted or substituted with natural alternatives as preferred.
- Store leftover cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
