Description
Chewy Valentine’s Day red velvet cookies with white chocolate hearts.
Ingredients
Scale
- 4 tbsp unsalted butter, softened
- 1/3 cup sugar
- 1 egg yolk, room temperature
- 3/4 tsp vanilla extract
- 1 tsp red food coloring
- 0.6 cup all-purpose flour
- 2.5 tbsp cocoa powder, sifted
- 1/4 tsp baking soda
- 1/8 tsp salt
- 6 white chocolate peanut butter hearts
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolk, vanilla extract, and red food coloring. Mix until combined.
- Sift together the flour, cocoa powder, baking soda, and salt into a separate bowl. Gradually add the dry mix to the wet mixture, stirring until just combined.
- Divide dough into 6 equal parts and roll each into smooth balls. Place them spaced 2 inches apart on the baking sheet.
- Bake cookies for 10-12 minutes until edges are set but centers remain slightly soft. Cool on the baking sheet for 2 minutes, then transfer to wire racks.
- While cookies are warm, gently press one white chocolate peanut butter heart into the center of each cookie. Refrigerate for 30 minutes to set the chocolate.
Notes
- Use Kerrygold butter for best flavor.
- Ensure egg yolk is at room temperature.
- Chill cookies to set the chocolate properly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg