Red Velvet Thumbprint Cookies
User Reviews
5.0
21 reviews
Excellent
Red Velvet Thumbprint Cookies
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Soft, chewy Red Velvet Cookies filled with white chocolate fudge and drizzled with chocolate!
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Ingredients
Red Velvet Cookies
- 1 cup butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 ¾ cups all-purpose flour
- ¼ cup cocoa
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 fluid ounces red food coloring
Fudge
- 1 ½ cups white chocolate chips
- ½ cup sweetened condensed milk
Chocolate Topping
- 2 ounces Chocolate Almond Bark
Instructions
- In a large mixing bowl cream butter and sugar together until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add cocoa, salt, baking soda, baking powder and flour. Mix until combined. Add food coloring and mix until combined.
- Roll dough into 1 in. balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well.
- Bake at 350 degrees for 12 minutes. If the "thumbprint" disappeared while cooking press center of cookie down again with the back of a wooden spoon or spatula. Cool on baking sheet 2 minutes. Remove to wire rack to finish cooling.
- For the fudge melt together white chocolate chips and sweetened condensed milk in small saucepan over medium heat, stirring continuously. Spoon into center of cookies.
- Melt chocolate chocolate almond bark according to package directions. Drizzle over cookies. Let the chocolate set and serve immediately or store in an air tight container.
Notes
- You can make the cookie dough a day ahead and refrigerate it. When you’re ready to bake the cookies, let the dough sit out at room temperature so it can soften – that will make it easier to scoop.
- I love the red and white contrast, but you can fill your cookies with chocolate fudge. Use milk, dark, or semi-sweet chocolate chips instead of the white ones.
- Or, skip the fudge filling and fill the cookies with some cream cheese frosting!
- If you want to freeze the baked cookies be sure and let them cool completely. Store them in a freezer container with parchment paper separating the layers – this will keep them from freezing together. They will keep well for a month.
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
109mg
(5%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
184IU
(4%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 109mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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