Chocolate Filled Red Velvet Cookies Recipe

Introduction

These Chocolate Filled Red Velvet Cookies combine the rich, classic flavor of red velvet with a surprise creamy chocolate center. Soft, slightly chewy, and topped with a delicate white chocolate drizzle, they make a perfect treat for any occasion.

Ingredients

• 1/2 cup (108g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75g) light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp red gel food coloring
• 2 tbsp unsweetened cocoa powder (not dutch process)
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 1/3 cup (175g) all-purpose flour
• 1/3 cup Chocolate SunButter
• White candy melts (or white chocolate), to drizzle on top

Instructions

1. Step 1: In a large bowl, use a hand or stand mixer with a paddle attachment to cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Step 2: Add the egg, vanilla extract, and red gel food coloring to the butter and sugar mixture, and mix until fully combined.
3. Step 3: Scrape down the sides of the bowl, then add the cocoa powder, baking soda, and kosher salt. Mix until everything is well incorporated.
4. Step 4: Add the all-purpose flour and fold it into the dough using a rubber spatula, mixing just enough to combine without overworking the dough.
5. Step 5: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
6. Step 6: While the dough chills, line a plate with parchment paper. Spoon heaping teaspoons of Chocolate SunButter onto the parchment and freeze until firm.
7. Step 7: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
8. Step 8: Using a large cookie scoop (about 3 tablespoons), scoop dough balls and gently flatten each ball in your hand. Place a frozen SunButter dollop in the center and carefully seal the dough around it, forming a ball. Return unused SunButter to the freezer and dough to the refrigerator between batches.
9. Step 9: Place 4 stuffed dough balls on the prepared baking sheet and bake for 12 to 14 minutes, or until the edges look dry and the centers are puffed but still slightly underdone.
10. Step 10: Right after removing the cookies from the oven, press the sides gently with the inside curve of a fork to create an even shape.
11. Step 11: Let the cookies rest on the pan for a few minutes before transferring them to a cooling rack.
12. Step 12: Once the cookies are fully cooled, melt the white candy melts or white chocolate and drizzle over the tops for a beautiful finishing touch.

Tips & Variations

• Use dark chocolate or peanut butter cups instead of Chocolate SunButter for different filled cookie variations.
• Chilling the dough helps prevent spreading and makes handling easier when adding the filling.
• If you don’t have red gel food coloring, you can use liquid food coloring, but gel offers more vibrant color without thinning the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months, thawing at room temperature before serving. Reheat briefly in a microwave for a soft, melty experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Chocolate SunButter with regular chocolate?

Yes, you can use chocolate chips or small pieces of chocolate bars as the filling, but keep in mind they will melt rather than stay firm like the SunButter.

Why do the cookies look slightly underbaked in the center when done?

The centers should remain a bit underdone to keep the cookies soft and chewy. They will set as the cookies cool on the baking sheet.

Chocolate Filled Red Velvet Cookies Recipe

Print Recipe

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4.5 from 99 reviews

Delight in these indulgent Chocolate Filled Red Velvet Cookies, featuring a soft red velvet base wrapped around a gooey Chocolate SunButter core. Topped with a drizzle of white candy melts, these cookies offer a perfect balance of rich cocoa flavor and creamy filling, ideal for a special treat or festive occasion.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 60 minutes
• Yield: 12–16 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (108g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75g) light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp red gel food coloring
• 2 tbsp unsweetened cocoa powder (not Dutch process)
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 1/3 cup (175g) all-purpose flour

Filling and Topping

• 1/3 cup Chocolate SunButter
• White candy melts (or white chocolate), to drizzle on top

Instructions

1. Mix the Butter and Sugars: In a large bowl, use a hand or stand mixer fitted with a paddle attachment to beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and well combined.
2. Add Egg, Vanilla, and Food Coloring: Incorporate the large egg, vanilla extract, and red gel food coloring into the butter and sugar mixture, mixing thoroughly.
3. Incorporate Dry Ingredients: Scrape down the bowl sides, then add the cocoa powder, baking soda, and kosher salt. Mix until all are well incorporated.
4. Add Flour: Add the all-purpose flour and gently fold the dough together using a rubber spatula to ensure thorough mixing without overworking.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
6. Prepare Chocolate SunButter Filling: While the dough chills, line a plate with parchment paper and scoop heaping teaspoons of Chocolate SunButter onto it. Freeze these dollops until hardened.
7. Preheat Oven and Prepare Baking Sheet: After chilling, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
8. Shape Cookies: Using a large cookie scoop (about 3 tablespoons), form a ball of dough. Flatten it in your palm, place a frozen Chocolate SunButter dollop in the center, and carefully seal the dough around it to form a stuffed ball. Keep the remaining SunButter in the freezer and the dough in the refrigerator between batches.
9. Bake Cookies: Arrange four stuffed cookie dough balls on the prepared baking sheet. Bake for 12-14 minutes, until edges appear dry, and the centers remain pale, puffed, and slightly underdone.
10. Shape Cookies Post-Baking: Immediately after removing from the oven, use the inside curve of a fork to gently press in the sides of each cookie to create uniform shapes.
11. Cool Cookies: Let the cookies rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack. Proceed with the remaining dough in batches similarly.
12. Drizzle Topping: Once the cookies have cooled, melt the white candy melts or white chocolate. Drizzle over the top of each cookie to finish.

Notes

• Ensure the Chocolate SunButter dollops are frozen solid for easier sealing inside the dough and to prevent melting during baking.
• Do not overbake; the cookies should look slightly underdone in the center to maintain a soft, chewy texture.
• Use room temperature butter for better creaming with sugars.
• Red gel food coloring provides vibrant color without affecting dough consistency.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: red velvet cookies, chocolate filled cookies, Chocolate SunButter, white candy melts, stuffed cookies, soft cookies