Yes, you read that correctly. Red. Velvet. Cookies. They have the classic “hint of cocoa” as red velvet does, as well as the buttermilk tang from the addition of powdered buttermilk to the dough. To top things off, they use cream cheese chips to mimic the cream cheese icing that is commonly used with red velvet cake.
I have found cream cheese chips for sale at my local Walmart, but you can also buy them online in a pinch.
Red Velvet Cookies
Adapted from Crazy For Crust
Ingredients
- 10 tbsp unsalted butter, melted
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons natural unsweetened cocoa powder (NOT dutch process)
- 1 tbsp buttermilk powder (sifted if it’s clumpy)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ (cups all-purpose flour
- 1 teaspoon white vinegar
- 1 teaspoon liquid red food coloring
- 1 cup cream cheese flavored baking chips
Directions
Line 2 cookie sheets with parchment paper. You can also use silicone baking mats, but I prefer parchment paper.
Stir both sugars into the melted butter in the bowl of a stand mixer. Add the egg and beat until smooth. Stir in cocoa powder, buttermilk powder, vanilla, baking soda and salt. Add the flour and beat until just combined.
Add the vinegar and red food coloring and mix one more time, then fold in the cream cheese chips by hand.
Use a cookie scoop to scoop cookie dough balls onto the cookie sheets about 2-inches apart.
Preheat oven to 350°F. Bake the red velvet cookies cookies for 9-12 minutes or until they just lose their glossy sheen. Cool on cookie sheets before removing to eat.