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Chocolate Filled Red Velvet Cookies 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.

Ingredients

Scale

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

Find it online: https://zarameals.com/chocolate-filled-red-velvet-cookies-recipe/