Red Velvet Gooey Butter Chocolate Chip Cookies

Red Vel Gooey But Choco

Red Velvet Gooey Butter Chocolate Chip Cookies

Yields:  16 med cookies

Prep Time : 10 mins

Chilling Time : 4hrs

Baking time: 13-15 mins
Total time: more than 4hrs, 30mins

INGREDIENTS:

1/2 cup unsalted butter, very soft
8 ounces cream cheese, brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
1 large egg
2 teaspoons vanilla extract
**one 18.25-ounce box red velvet cake mix, sifted (don’t skip sifting or you’ll have lumps that won’t incorporate; if the brand of cake mix you use is slightly larger, that’s fine, but smaller is not okay or the dough will be too wet)
12-ounces (1 bag) semi-sweet chocolate chips

Red Vel Gooey But Choco2

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly. The dough is very sticky and gloppy; this is normal.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). If you had a hard time getting dough into neat mounds before chilling, take time now to smooth them out.
  7. Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Note that baking time is longer than for most cookies due to the very moist and wet nature of the dough and the size of the cookies. If you rolled your cookies smaller, reduce baking time accordingly.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

source:  averiecooks

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Red Velvet Chocolate Chip Cookies

Red Velvet Choco Cookies SBA

Red Velvet Chocolate Chip Cookies

Yields:  18 pcs
Prep time: 1 hr 10 mins
Baking time: 10 mins
Total time: 1 hr 10 mins

INGREDIENTS:

1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)

1/4 cup (21g) unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature.

3/4 cup (150g) packed light brown sugar (or dark brown)

1/4 cup (50g) granulated sugar

1 egg, at room temperature*

1 Tablespoon (15ml) milk

2 teaspoons vanilla extract

1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*

1 cup (180 g) semi-sweet chocolate chips (plus a few extra for after baking)

Red Velvet Choco Cookies SBA2

DIRECTIONS: 

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days– make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) – that’s optional and only for looks.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months – thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

source: sallysbakingaddiction

Red Velvet Cheesecake Cookies

red velvet cheesecakes cookies CCB

Red Velvet  Cheesecake Cookies

INGREDIENTS:

For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
pinch of vanilla powder (or 1 tsp vanilla extract)

For the cheesecake filling:
4 ounces cream cheese, at room temperature (I used 1/3 less fat cream cheese and only took it out 10 minutes beforehand)
2 cups powdered sugar
pinch of vanilla powder (or 1 tsp vanilla extract)

For the white chocolate drizzle:
1 and 1/2 cups white chocolate chips, melted (If you don’t have white chocolate chips, or if you have an issue with melting them, you can simply drizzle some melted vanilla frosting, it’s just as delicious)

red velvet cheesecakes cookies CCB2

Directions:

For the cookies:
In a large bowl, combine the cake mix and flour. Whisk together until clumps disappear. In the bowl of a stand mixer, add the cake mix with the flour, eggs, oil and vanilla and mix until smooth. The dough will be oily. Wrap it in plastic wrap and refrigerate for at least two hours.

For the cheesecake filling:
Using a hand mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. Using a teaspoon, scoop out balls of cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. (I started off making teaspoon balls and realized halfway that I was going to have a lot of filling left over, so I made my balls bigger. If you do this, make sure to use enough dough to completely cover the balls of filling so it doesn’t leak out. You can also just make more than 10 teaspoon balls, and consequently, make smaller cookies to use up all of the balls.)

Preheat oven to 350 degrees F.  Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat.

To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you’re wrapping it around the filling, don’t freak out. If you just sort of cup the dough between both your palms, it will pull it back together). Gently roll into a ball and place on prepared baking sheet. Only bake 3 cookies at a time because the cookies are very large and will spread.

Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely.

Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

source:  culinarycouture

Red Velvet Crinkle Cookies

red velvet crinkles CC

Red Velvet Crinkle Cookies

Yield: 30 pcs

INGREDIENTS:

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder*

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, softened

1 1/3 cups granulated sugar

3 large eggs

1 Tbsp milk or buttermilk

1 1/2 tsp vanilla bean paste or vanilla

2 tsp lemon juice

5 tsp red food coloring

1 cup white chocolate chips

1 cup powdered sugar

red velvet crinkles CC2

DIRECTIONS:

  • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
  • Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  • *If you want them a little more chocolatey you can replace 2 – 3 Tbsp of the flour with 2 – 3 additional Tbsp of cocoa powder.

source:  cookingclassy

Peppermint Red Velvet Cookies with Peppermint Kisses

red velvet cookies CC

Peppermint Red Velvet Cookies with Peppermint Kisses

Yield: 3 dozen

INGREDIENTS:

36 Hersheys Peppermint Kisses, Hugs or Milk Chocolate Kisses, frozen*

1 1/2 cups + 2 Tbsp all-purpose flour

2 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup vegetable oil

1 cup granulated sugar

1 large egg

2 tsp red food coloring

1 tsp white vinegar

1 tsp vanilla extract

3/4 tsp peppermint extract

DIRECTIONS:

  • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together vegetable oil and sugar on medium speed until mixture is creamy, about 3 minutes. Mix in egg. Add in food coloring, vinegar, vanilla extract and peppermint extract and mix until well blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Roll dough into balls about 1 scant Tbsp each and place on Silpat or parchment paper lined baking sheets. Bake in preheated oven about 8 – 9 minutes. Remove from oven and allow to cool 30 seconds then lightly press 1 chocolate Kiss onto each cookie and immediately transfer cookies to a wire rack to cool. Allow Kisses on cookies to set at room temperature (or transfer to an airtight container and refrigerate until chocolate has set then return to room temperature before enjoying or enjoy warm out of the oven and slightly melted). Store cookies in an airtight container at room temperature.
  • *Place in freezer for at least 30 minutes and don’t remove from freezer until removing cookies from oven. If using Hugs or Milk Chocolate Kisses I would recommend increasing peppermint extract to a full 1 tsp.

source:  cookingclassy

 

Red Velvet Crinkle Cookies

red velvet cookies TPP

Red Velvet Crinkle Cookies

Yield:  2 dozens

INGREDIENTS:

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.

3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:)

Note-you don’t have to cut the cookies into heart shapes. They are great round too!

source:  twopeasandtheirpod

 

Red Velvet White Chocolate Chip Cookies

red velvet cookies2 CC

Red Velvet White Chocolate Chip Cookies

Yield: 3 dozen

INGREDIENTS:

2 1/4 cups all-purpose flour

2 1/2 Tbsp cocoa powder*

1 1/2 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

8 Tbsp butter, at room temperature

6 Tbsp all vegetable shortening, at room temperature

1 1/2 cups granulated sugar

1 large egg

1 large egg yolk

1 1/2 tsp white vinegar

1 1/2 tsp vanilla extract

1 Tbsp red food coloring

1 1/3 cups white chocolate chips, divided

DIRECTIONS:

  • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 – 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
  • *If you want a more chocolaty cookie you could replace 1 – 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won’t be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.

 

source:  cookingclassy

Red Velvet White Chocolate Chunk Cookies

Red Velvet White Choco Chunk Cookies TSCCB

Red Velvet White Chocolate Chunk Cookies

Yields:  2 1/2 dozen cookies
Prep time: 10 mins
Baking time: 12-13 min

INGREDIENTS:

 

2¼ cups all-purpose flour

2½ tablespoons cocoa powder

1½ teaspoons cornstarch

¾ teaspoon baking soda

½ teaspoons salt

8 tablespoons butter, at room temperature

5 tablespoons shortening

1½ cups granulated sugar

1 egg

1 egg yolk

1½ tablespoons white vinegar

1½ teaspoons vanilla

1 tablespoons red food coloring

8 ounces white chocolate, chopped into chip sized pieces, divided

Red Velvet White Choco Chunk Cookies TSCCB2

DIRECTIONS: 

  1. Preheat oven to 350º. Line cookie sheets with parchment paper and set aside.
  2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, and set aside. In another bowl, beat butter, shortening and sugar till very pale and fluffy. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Carefully mix in ¾ cup white chocolate chunks.
  3. Scoop dough out by rounded tablespoonfuls and roll into balls and placeabout 2 inches apart on prepared cookie sheets. Gently press a few of the remaining chocolate chunks into the top of each cookie, then reshape dough into balls if necessary.
  4. Bake for 12-13 minutes. Allow to cool several minutes before removing to a wire rack to cool.

 

source:  thatskinnychickcanbake