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–+ servings

Red Velvet Valentine Cookies with Bakery-Soft Centers

Soft-centered red velvet cookies with lightly crisp edges, subtle cocoa and vanilla, and creamy white chocolate chips—perfect for Valentine’s Day.
4.72 from 7 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Course Dessert, Snack
Cuisine American
Servings 14 cookies
Calories 186 kcal

Equipment

  • Medium mixing bowl
  • Whisk
  • Large mixing bowl
  • Hand mixer or stand mixer (paddle attachment)
  • Rubber spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • Cooling rack

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 2 tbsp + 1 tsp unsweetened natural cocoa powder use natural, not Dutch-processed
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 6 tbsp unsalted butter softened
  • 1/2 cup brown sugar packed (light or dark)
  • 3 tbsp granulated sugar
  • 1 large egg room temperature
  • 2 tsp milk or buttermilk buttermilk preferred; whole milk works
  • 1 1/2 tsp vanilla extract pure
  • 1/2–3/4 tsp red gel food coloring add to desired color
  • 3/4 cup white chocolate chips
  • 1–2 tbsp Valentine sprinkles optional, for tops

Instructions
 

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined and no streaks remain.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer with paddle) on medium to medium-high until lighter and fluffy, about 3 minutes, scraping the bowl halfway through.
  • Add the egg and vanilla extract and beat on medium-high just until combined and creamy (about 45–60 seconds), avoiding overbeating.
  • Reduce mixer speed to low. Mix in about half the dry ingredients, then add the milk/buttermilk and red food coloring. Add the remaining dry ingredients and stop mixing as soon as a soft dough forms.
  • Fold in the white chocolate chips on low speed or by hand just until evenly distributed.
  • Cover and refrigerate the dough until firm, about 60–90 minutes (if chilled longer, let it sit at room temperature 10–15 minutes to make scooping easier).
  • Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
  • Scoop the dough into portions (about 1 1/2 tablespoons each for 12–14 cookies) and place on the prepared sheets, spacing cookies about 3 inches apart.
  • Bake one sheet at a time until edges look set and centers are still soft, about 11–13 minutes (add 1–2 minutes for larger scoops).
  • While warm, press a few extra chips into the tops and add sprinkles if using. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Nutrition

Calories: 186kcalCarbohydrates: 25.5gProtein: 2.4gFat: 8.6gSaturated Fat: 5.2gCholesterol: 28.4mgSodium: 110mgPotassium: 72.1mgFiber: 0.6gSugar: 16.1gVitamin A: 172IUCalcium: 36.9mgIron: 0.7mg
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