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Red Velvet Cookies

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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 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!

Notes

Ovens can vary, so it's important to keep a close eye on your cookies. We suggest removing them as soon as they puff up and the edges start to turn golden brown. The centers should still look slightly undercooked. Leaving them in any longer may result in losing that perfectly gooey center you’re aiming for.