Description
Dive into the delightful world of Pioneer Woman Red Velvet Cookies—a scrumptious fusion of soft and chewy texture with a tantalizing hint of cocoa. These cookies, adorned with sweet white chocolate chips and a touch of vanilla, boast a vibrant red hue, perfect for any festive occasion or casual indulgence. Simple to make and a joy to devour, these cookies are destined to become your go-to dessert.
Ingredients
Scale
2 1/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup white chocolate chips
Instructions
- Prep Your Space: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicon mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars using an electric mixer, achieving a light, fluffy consistency.
- Incorporate Eggs and Color: Add eggs one by one, mixing thoroughly, then include vanilla extract and red food coloring, ensuring a homogeneous vibrant red dough.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture on low speed to form a thick dough.
- Add White Chocolate: Fold in the white chocolate chips gently with a spatula.
- Shape and Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, observing for edges to set while centers remain soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
– Ensure butter is at room temperature for easier creaming.
– If doubling the recipe, consider adding an extra tablespoon of cocoa for a richer chocolate flavor.
– Store in an airtight container to keep cookies fresh for up to a week.
- Prep Time: 15minutes
- Cook Time: 12minutes