Description
These Soft Red Velvet Hot Chocolate Cookies are rich, chewy, and infused with classic red velvet flavor, complemented by gooey hot chocolate chips and marshmallow bits. Perfect for festive occasions or cozy winter nights.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup hot chocolate chips or semi-sweet chocolate chips
- 1/2 cup mini marshmallow bits
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the hot chocolate chips and marshmallow bits.
- Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet.
- Bake for 9–11 minutes or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake – cookies will continue to bake as they cool on the tray.
- Use gel food coloring for a more vibrant red hue.
- Store in an airtight container for up to 5 days.
- You can freeze the cookie dough for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
