Red Velvet Cookies
As soon as the new year hit, our grocery store broke out the Valentine’s aisle, which of course, also has items we regularly buy so I cannot avoid it. My girls were drawn to the baking section and wanted me to buy two things: Valentine M&Ms and heart sprinkles. Maddie said to me, “Mom, it’s almost Valentine’s Day and that means we have to do nice things for other people like bake!”. I couldn’t say no her sweet face!
I’ve already declared my unending love for all things red velvet, but I’ll happily do it again right now! Red velvet is LIFE! And these cookies are also crazy delicious and the perfect Valentine’s Day treat!
I adapted this recipe using my regular chocolate chip recipe and made a few changes!
A little less flour, added cocoa powder and a touch of white vinegar, and of course red gel coloring. I don’t like to add a ton, so I prefer my red velvet to be darker, but you can add more to bring out the red if you’d like!
I also mixed in some semi-sweet chocolate chips as I’m not a big fan of white chocolate, but you can also swap them for white chocolate if you want that pop of white in the cookie!
As for the M&Ms, I prefer to stick them on top AFTER the cookies are done baking. I find that they often crack while in the oven, but you can certainly stick them on before baking if you don’t want to worry about it later.
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2/3 cup M&Ms
- In a large mixing bowl, cream the butter and sugars together with a hand mixer. Mix in the eggs, vinegar, vanilla extract, and the food coloring.
- In another bowl, stir together the flour, cocoa powder, baking soda, and salt. Slowly add in the dry ingredients in with the wet ingredents until just combined. Fold in chocolate chips. Refrigerate the dough for at least one hour.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or line with a silicone baking mat. Remove the dough from the fridge and let sit for about 5 minutes. Use a cookie scoop (I use a medium scoop) or drop about 2 tablespoonfuls of the dough on the cookie sheet, about 2 inches apart. Sprinkle sprinkles on top (if using). Bake for approximately 10-12 minutes.
- Remove cookies from oven and let sit for one minute. Stick 3-4 M&M's on top of each cookie, pressing down slightly. Let cool and enjoy! Sotre leftover cookies in airtight container or freeze.
Serving Size:1 cookie
Amount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 85mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g