Red Velvet Sweetheart Cookies

I’m so excited – this is the first truly new recipe/post since relaunching the site! I had planned to get all of the older content re-posted before posting anything brand new, but how could I not post these cookies on Valentine’s day?

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These cookies are not necessarily anything surprising or earth shattering. Take a little tour of the web in the weeks and days leading up to Valentine’s day and you will find plenty of red velvet and plenty of heart shaped candies. But I will promise you that they are both adorable and delicious.

The inclusion of cornstarch and cream cheese in the dough result in a beautifully soft and chewy texture. In addition, the cream cheese brings more flavor to the party, introducing a subtle tang you won’t find in all-butter cookie doughs which is reminiscent of a classic red velvet cake. That flavor profile is enhanced even further by choosing cream cheese flavored baking chips instead of a more standard white chocolate chip.

Technically speaking, the chocolate heart candies are entirely optional – the cookies will certainly stand well on their own without them – but who can resist the sweet little hearts, especially on Valentine’s day? I have a definite weakness for peanut butter chocolate hearts, but you could do whatever variety of chocolate heart that your…well…heart…desires – solid chocolate hearts (of whatever color/intensity you prefer), cookies and cream chocolate hearts, caramel chocolate hearts, you name it.

Red Velvet Sweetheart cookies on a plate

Red Velvet “Sweetheart” Cookies

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Course: Dessert
Cuisine: American
Keyword: cookie, red velvet, valentine
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 26 cookies


  • bowls medium and large
  • Mixer stand or hand
  • cookie scoop
  • spatula
  • baking sheets
  • parchment paper
  • wire rack


  • 2 1/2 cup flour all-purpose
  • 2/3 cup cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarth
  • 1 teaspoon salt
  • 1/4 cup butter unsalted, room temperature
  • 1/4 cup cream cheese room temperature (not whipped)
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 egg large, room temperature
  • 1/4 cup red velvet emulsion (substitute: red food coloring)
  • 1 tablespoon vanilla extract
  • 2 cup cream cheese baking chips (substitute: white chocolate chips)
  • 26 chocolate candy hearts or one for each cookie (Reese's Peanut Butter Hearts work well)


  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, cornstarch and salt.
  • In a large bowl or the bowl of a stand mixer, cream together the butter, cream cheese, brown sugar and granulated sugar until light and fluffy.
  • Lower the speed of the mixer. Add in eggs, one at a time, mixing until fully combined.
  • Add in the red velvet emulsion and vanilla. Mix until a uniform color.
  • Gradually add in the flour mixture. Mix just until the dry ingredients disappear into the wet – do not overmix.
  • Fold in the cream cheese chips, just until evenly distributed (again, avoid overmixing).
  • Chill the dough in the refrigerator for at least 2 hours, or overnight.
  • Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  • Using a large cookie scoop, scoop dough onto the prepared baking sheets, spacing about 2 inches apart to allow for some spreading.
  • Bake for ~10 minutes, cookies should be just set and soft to the touch.
  • As soon as the cookies are removed from the oven, gently press one candy heart in the center of each cookie. Use just enough pressure to lightly embed the candy in the cookie.
  • Allow cookies to cool for about 5 minutes, gently transfer to a wire rack to complete cooling.


The combination of the red velvet baking emulsion I use and the dark cocoa powder I prefer tends to result in a deeper red color.  If you would prefer a brighter red, use red food coloring and a light cocoa powder instead.

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