Red Velvet Cookies with Chocolate Chips

5 from 26 votes

Crunchy red velvet cookies filled with a delicious combo of butterscotch, dark and white chocolate chips. Great for holidays and Valentines!

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: American

Servings: cookies

Calories: 77.2kcal

Preheat oven to 170°Celsius.
Toast the nuts and set aside.
In a medium-sized bowl, cream butter and sugar until light.
Add the egg yolk and vanilla extract and beat until all traces of the egg are no longer visible.
Add the food coloring. Mix well.
Mix cocoa powder and salt into the flour. Soft the mixture and add into the creamed mixture. Combine well.
Finally, add the chocolate chips, butterscotch mix and the toasted nuts. Use a spatula to mix the dough until the ingredients are all well distributed.
Scoop and roll the dough into 1 tablespoon-sized balls.
Place the dough balls slightly apart on a parchment-lined baking tray. Flatten each cookie ball lightly. Press white chocolate chips randomly on the top of each cookie.
Bake the cookies for 15 minutes. Remove and cool them on a wire rack before storing them in an airtight container.

- You can use either gel-based food coloring or liquid food coloring to tint your red velvet cookies. The gel-based colors are thicker and a lot more concentrated hence, you only need to add a few drops of them to get a deep hue of the color. Liquid ones are more diluted and would need to be added in a slightly increased quantity. However, adding too much liquid color can change the consistency of your cookie dough due to the addition of more liquid.

- There are various hues of reds in food coloring, and your choice is dependent on the final color you wish to achieve for your red velvet cookies. I prefer a deep, maroon-like red for my red velvet cookies hence I chose Americolor Crimson which is not a very bright red color. If you prefer brighter red velvet cookies, use a brighter red food color. For deeper, maroon tones, use deeper colors like maroon to tint your cookie dough.

- The nuts are best toasted first before adding to the red velvet cookie dough. That way, they are nice and crunchy after baking. If you don’t toast first, the nuts will not be crunchy after baking.

- These red velvet cookies spread very lightly during baking, so if you want flatter cookies, flatten them slightly before baking. You can do this with your fingers, or use the back of a glass to press them down.