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 peanut butter heart. The perfect treat for a loved one on Valentine's Day.
Servings 26 cookies
Equipment
- bowls medium and large
- mixer stand or hand
- cookie scoop
- spatula
- baking sheets
- parchment paper
- wire rack
Ingredients
- 2 ½ cup flour all-purpose
- ⅔ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 tablespoon cornstarth
- 1 teaspoon 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 egg large, room temperature
- ¼ 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)
Instructions
- 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.
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.