5.0 from 21 votes
Red Velvet Thumbprint Cookies
Soft, chewy Red Velvet Cookies filled with white chocolate fudge and drizzled with chocolate!
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
30 mins
Servings: 36
Calories: 203 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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
% 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.