RED VELVET CHOCOLATE RECIPES

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RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS RECIPE ...



Red Velvet Cookies With White Chocolate Chunks Recipe ... image

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.

Provided by Erin Jeanne McDowell

Total Time 40 minutes

Yield 24 cookies

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/150 grams granulated sugar
1 large egg
1 to 1 1/2 tablespoons red food coloring, preferably gel
1 1/2 teaspoons vanilla extract
1 1/2 cups/195 grams all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons buttermilk or whole milk
4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)

Steps:

  • Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
  • Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
  • In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
  • Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
  • Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Nutrition Facts : @context http//schema.org, Calories 122, UnsaturatedFatContent 2 grams, CarbohydrateContent 16 grams, FatContent 6 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 4 grams, SodiumContent 69 milligrams, SugarContent 10 grams, TransFatContent 0 grams

RED VELVET SANDWICH COOKIES — LET'S DISH RECIPES



Red Velvet Sandwich Cookies — Let's Dish Recipes image

These beautiful red sandwich cookies start with a red velvet cake mix, so they're super easy to make, and always impressive on a holiday cookie tray. Filled with a sweet cream cheese frosting, they're always a hit any time of year.

Provided by Danelle

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 8

12 ounces cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla
2 boxes red velvet cake mix
1 cup butter, softened
4 eggs
3 tablespoons flour

Steps:

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Using an electric mixer, beat together the ingredients for the cookies until well combined. Roll into balls and place 2 inches apart on prepared baking sheets.
  • Bake for 8-10 minutes, or until cookies are just done and cracked on top. Do not overbake. Remove cookies to wire racks to cool completely.
  • Meanwhile prepare the filling by beating the cream cheese and butter with an electric mixer until smooth.
  • Gradually mix in the powdered sugar, beating until light and fluffy. Stir in the vanilla.
  • Spread about a tablespoon of filling on the flat side of one cookie. Top with a second cookie and press down until the filling reaches the edge. Store cookies in an airtight container at room temperature.

Nutrition Facts : Calories 269 calories, CarbohydrateContent 23 grams carbohydrates, CholesterolContent 84 milligrams cholesterol, FatContent 19 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 175 grams sodium, SugarContent 21 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

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