Best Black N White Red Velvet Cookies Recipes

RED VELVET WHITE CHIP COOKIES

Red Velvet White Chip Cookies image

These cookies are soft, chewy and taste as good as they sound. The first time I baked them, I took them to an aunt's yard sale. Now they're my go-to for any special event. -Samantha Gstalder, Montoursville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 tablespoon 2% milk
2 teaspoons red food coloring
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white baking chips

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Red Velvet Cookies With White Chocolate Chunks image

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.

Provided by Erin Jeanne McDowell

Categories cookies and bars, dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/150 grams granulated sugar
1 large egg
1 to 1 1/2 tablespoons red food coloring, preferably gel
1 1/2 teaspoons vanilla extract
1 1/2 cups/195 grams all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons buttermilk or whole milk
4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)

Steps:

Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams

BLACK N WHITE RED VELVET COOKIES

BLACK N WHITE RED VELVET COOKIES image

THIS RECIPE I FOUND IN A MAG.AT THE DOCTORS OFFICE...JOTTED IT DOWN N HAVE BEEN MAKN THEM EVER SINCE!

Provided by Lora DiGs @ansky714

Categories Cookies

Number Of Ingredients 13

Ingredients

1 1/4 cup(s) flour
2 tablespoon(s) cocoa, unsweetened
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) butter, unsalted at room temp
3/4 cup(s) granulated sugar
1 large egg
1 tablespoon(s) red food coloring drops
1 1/2 teaspoon(s) pure vanilla extract
2 cup(s) confectioners' sugar
1/2 cup(s) buttermilk
2 tablespoon(s) corn syrup
4 ounce(s) semi sweet chocolate

Steps:

Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth
Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.