Description
Soft, chewy, and festive these Chewy Valentines Day Red Velvet Cookies feature a deep cocoa flavor and are topped with creamy white chocolate peanut butter hearts. Perfect for Valentine’s Day gifting or cozy baking nights.
Ingredients
4 tbsp butter
1/3 cup sugar
1 egg yolk (room temperature)
3/4 tsp vanilla
1 tsp red food coloring
0.6 cup all-purpose flour
2.5 tbsp cocoa powder (sifted)
1/4 tsp baking soda
1/8 tsp salt
6 white chocolate peanut butter hearts
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cream butter and sugar until light and fluffy, about 2–3 minutes.
3. Add egg yolk, vanilla, and food coloring; mix until fully combined.
4. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
5. Stir dry ingredients into wet mixture until just combined.
6. Divide dough into 6 equal balls and place on baking sheet 2 inches apart.
7. Optional: roll dough balls in sugar for extra sparkle.
8. Bake for 10–12 minutes until edges are set but centers are still soft.
9. Let cool on baking sheet for 2 minutes, then transfer to a cooling rack.
10. After 10 minutes, press one chocolate heart into each warm cookie.
11. Refrigerate cookies for 30 minutes to allow chocolate to set.
12. Let cookies sit at room temperature a few minutes before serving.
Notes
Do not overbake; remove cookies when centers look slightly underdone.
Wait 10 minutes before pressing chocolates to avoid melting.
Use evenly sized dough balls for even baking.
Chilling after baking helps chocolate set and improves texture.
Avoid too much food coloring to maintain flavor and texture.
- Prep Time: 30-40 minutes
- Cook Time: 10-15 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 950–1100 (entire batch)
- Sugar: ~70g (entire batch)
- Sodium: 200mg (approx.)
- Fat: 54–62g
- Saturated Fat: 30g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 108–124g
- Fiber: 4g
- Protein: 12–16g
- Cholesterol: 120mg