Red Velvet "Sweetheart" Cookies

All the flavors of a classic red velvet cake packed into a soft and chewy cookie, topped off with a chocolate candy heart. The perfect treat for a loved one on Valentine's Day.

Course Dessert

Cuisine American

Keyword baked, chocolate, cookie, cream cheese, easy, red velvet, valentine, Valentine's Day

Category Cookies

Baking Ambition Confident

Prep Time 20

Cook Time 10

Resting Time 2

Total Time 2 30

Servings cookies

Calories 246kcal

Equipment

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

Ingredients

2 ½ cups flour all-purpose
⅔ cup cocoa powder unsweetened
1 tsp baking soda
1 tbsp cornstarch
1 tsp salt
¼ cup butter unsalted, room temperature
¼ cup cream cheese room temperature (not whipped)
1 cup brown sugar packed
½ cup granulated sugar
2 eggs large, room temperature
¼ cup As an Amazon Associate I earn from qualifying purchases.red velvet emulsion (substitute: red food coloring)
1 tbsp 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)

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking soda, cornstarch and salt.
2 1/2 cups flour, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tbsp cornstarch, 1 tsp 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.
1/4 cup butter, 1/4 cup cream cheese, 1 cup brown sugar, 1/2 cup granulated sugar
Lower the speed of the mixer. Add in eggs, one at a time, mixing until fully combined.
2 eggs
Add in the red velvet emulsion and vanilla. Mix until a uniform color.
1/4 cup red velvet emulsion, 1 tbsp vanilla extract
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).
2 cup cream cheese baking chips
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.
26 chocolate candy hearts
Allow cookies to cool for about 5 minutes, gently transfer to a wire rack to complete cooling.

Notes

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.

Nutrition