This red velvet buttercream frosting is made with cream cheese and added mini chocolate chips. This recipe makes a beautiful bright red icing and is perfect on vanilla or chocolate cupcakes for Valentine’s day. It’s the best way to get that red velvet taste in a frosting.
Welcome back to Sally’s Cookie Palooza! Today’s recipe continues my love affair with red velvet desserts. While I’ve made two kinds of red velvet brownies before, I’ve never attempted a red velvet cookie before. I was never a huge fan of red velvet (is it chocolate? is it vanilla?) until I had a super moist slice of red velvet wedding cake a few years ago. Well, my friends, the more I play around with this divine flavor – the more I’m completely hooked.
I love the taste of red velvet cake, but I really wanted to see if I could recreate that taste in buttercream. Maybe it’s purely psychological and it’s just the pretty red color messing with my mind, but I don’t think so. Red Velvet has a distinct flavor to me. You know, just the hint of cocoa with a slight bit of tanginess.
I am stoked to tell you that… (I just said stoked)… this cookie recipe only took me one try to get right. Usually it takes me at least 3 tries and sometimes even 11 months to perfect a recipe. You learn through mistakes, right? All I did was play around with my go-to chocolate cookie dough and transformed it into a red velvet cookie dough.
There’s a little bit of cocoa powder, flour, egg, milk, vanilla, brown sugar, and regular sugar. Typical chocolate cookie ingredients. However, I reduced the cocoa powder and replaced it with flour. I added a touch of milk to bring moisture to the dough, as well as used more brown sugar than white sugar. I also slightly increased the vanilla extract so the vanilla flavor is as prominent as the chocolate flavor. The chocolate chips make the cookies even chocolate-ier.
For me, red velvet is pretty much perfection. I mean, what could be tastier and prettier,then deep red buttercream on a nice chocolate cupcake?
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- 1/2 cup (115g) butter, softened
- 1 cup powdered sugar
- 1 egg, at room temperature
- 1 tablespoon milk, at room temperature
- 1 teaspoon vanilla
- 1 and 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 and 1/2 tablespoons red food coloring
- 1/2 cup chocolate chips
- 1/4 cup extra chocolate chips for their tops
- Mix butter and sugar with a spatula or an electric mixer until creamy.
- Beat egg in another bowl and add it into the mixture. Mix well.
- Add in vanilla and milk and combine well.
- Beat in red food coloring.
- Combine flour, cocoa powder, salt and baking soda in a seperate bowl. Add in the dry ingredients and combine well. Fold in the chocolate chips. This will be a quite soft dough.
- Chill the cookie dough in refrigerator for an hour.
- Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
- Scoop out 1 tablespoon of dough and make it a ball. Place on the parchment paper. Bake each for 11 minutes. Don’t overbake.
- Remove from oven, top with chocolate chips or sprinkles and wait on the baking sheet for 5 minutes.
- Transfer them on a wire rack and let them cool completely.