Name: Chocolate Filled Red Velvet Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (108g) unsalted butter, room temperature; 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; Optional sprinkles for decoration

Ingredients

1/2 cup (108g) unsalted butter, room temperature

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

Instructions

Step 1: In a large bowl, use a hand mixer or stand mixer with the paddle attachment to cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Step 2: Add the egg, vanilla extract, and red gel food coloring to the bowl and mix until fully combined.

Step 3: Scrape down the sides of the bowl, then add the cocoa powder, baking soda, and kosher salt. Mix until everything is well incorporated.

Step 4: Add the all-purpose flour and use a rubber spatula to fold the dough by hand, mixing just until combined. Avoid overmixing to keep the cookies tender.

Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.

Step 6: While the dough chills, line a plate with parchment paper and place heaping teaspoon-sized dollops of Chocolate SunButter on it. Freeze until firm.

Step 7: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 8: Using a large cookie scoop (about 3 tablespoons), scoop the dough and flatten each portion slightly in your palm.

Step 9: Place a frozen piece of Chocolate SunButter in the center of each dough portion, then carefully fold and seal the dough around it to form balls. Keep unused SunButter in the freezer and dough in the refrigerator between batches.

Step 10: Arrange 4 stuffed dough balls on the baking sheet, spacing them apart. Bake for 12 to 14 minutes until edges look dry and centers are pale, puffed, and slightly underbaked.

Step 11: Right after baking, use the inside curve of a fork to gently press the edges of each cookie inward, creating uniform shapes.

Step 12: Let the cookies rest on the pan for a couple of minutes, then transfer to a wire rack to cool completely while baking the remaining cookies.

Step 13: Once cooled, melt white candy melts or white chocolate and drizzle over the cookies. Add sprinkles if desired, then enjoy!

Tips & Variations

Use a rubber spatula for folding the flour to prevent overworking the dough, which keeps the cookies soft and tender.

Substitute Chocolate SunButter with small pieces of chocolate or peanut butter cups for a different but delicious filling.

For extra festive cookies, add red and white sprinkles before the white chocolate drizzle sets.

If you don’t have red gel food coloring, use liquid food coloring but add slightly less to avoid thinning the dough.

FAQs

Can I use regular cocoa powder instead of the specified type?

It’s best to use natural unsweetened cocoa powder (not Dutch process) as it reacts with baking soda to help the cookies rise properly and develop the characteristic red velvet flavor.