Inspired by the classic red velvet cake, these cookies are a decadent twist on a beloved favorite. With crisp edges that give way to a soft, cake-like center, each bite melts in your mouth with rich cocoa flavor and a hint of espresso to deepen the indulgence. The perfect balance of brown sugar, molasses, and cocoa powder creates a velvety texture and complex sweetness, making these cookies irresistibly gooey in the center and crisp on the outside. Whether you’re a red velvet lover or simply craving a unique and luxurious treat, these cookies are sure to satisfy.
I don’t know about you, but red velvet always threw me off. It’s red, so is it supposed to be strawberry, cherry, or something?? No, it’s the hint of chocolate that you never expected. I made a red velvet cake for my dad’s birthday, and that was the first time I’d ever tried it. What can I say, except that I fell in love. I just knew I had to turn it into a cookie for you that’s simpler and easy to make!
I know there are many red velvet cookies out there, but I’d say there’s something about this that will hit your taste buds just right. The edges of this cookie give you that cake-like texture, but then you’ll hit the gooey center that just melts in your mouth.
Secret Ingredients !!
So, you’re probably wondering—what makes these so much better than the rest? The secret is in two unexpected ingredients: espresso powder and molasses. The espresso powder intensifies the chocolate, making every bite richer and more decadent, while the molasses adds a deep, caramel-like warmth and the perfect chewy texture. It’s that little something extra that you might not be able to put your finger on, but you’ll definitely taste the difference.
Ingredients You’ll Need
Before you dive in, let’s talk about what you’ll need. These ingredients work together to create the perfect balance of flavor and texture—rich, deep chocolate with just the right amount of chew. From the bold touch of espresso powder to the subtle sweetness of molasses, every ingredient plays a role in making these irresistible. Gather everything below, and get ready to bake something unforgettable!
- butter
- brown sugar
- granulated sugar
- eggs
- molasses
- red food coloring
- vanilla
- flour
- cocoa powder
- espresso powder
- salt
- baking soda
- cornstarch
- white chocolate chips
Tips
- Tinting the cookie dough is your choice. They will be a light brown color if you decide to opt out. I use half a tablespoon of food coloring but you can alter that to make them more or less vibrant.
- Chill the dough. While this is not necessary, but the food coloring and molasses will leave it sticky. Chilling it for an hour will help to firm it up making it easier to scoop.
I hope you enjoyed creating something soft and golden with me 🙂 I’m so happy you’re here!
love, mace <3
Red Velvet Cookies
Equipment
- Large Mixing Bowl
- Parchment Paper
- Hand Mixer or Whisk
- Spatula
- Baking Sheets
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon molasses
- ½ tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1 ¾ cup flour
- ¼ cup cocoa powder
- 1 tsp espresso powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- 2 cup white chocolate chips
Instructions
- In a large mixing bowl, combine the butter with brown sugar and white sugar. Use a whisk or beater to mix until fully combined. Add eggs, molasses, food coloring, and vanilla, mix well.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, salt, baking soda, and cornstarch. Gradually add the dry ingredients into the wet until just combined. Fold in chocolate chips. Don’t over mix.
- When ready to bake, preheat your oven to 375°F. Line the baking sheet with parchment paper. Scoop cookie dough into balls (1 ½ tablespoons each) and place them on the baking sheet, leaving space between each ball.
- Bake cookies for 8-10 minutes, or just until the edges are lightly golden and the centers look slightly underbaked. The cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them off to cool completely. Serve warm with a cold glass of milk!