It’s that time of year again where I bake for my older sister’s birthday!!! If you’ve been following along with my little blog for awhile now you’ll know she’s pretty obsessed with everything red velvet. So each year I make it my mission to come up with a new red velvet inspired treat to make for her!
There are a ton of different recipes for red velvet cookies out there but I wanted to put a Christmas-y twist to mine, so I thought why not throw in some chocolate chips. Well…not just any chocolate chips- peppermint WHITE chocolate chips. I admit that I am not the biggest fan of white chocolate, but something about it just works in this recipe. The chips are the perfect accompaniment to the fantastically moist cookie this recipe produces. Never tried red velvet before? I didn’t understand the concept too much before I started working with it- I always thought, “isn’t that just toned down chocolate??” (and really, what kind of person would want to tone down chocolate?!) but trust me, something about that subtle chocolate hit in what is essentially a chocolate chip cookie recipe is perfection. I try to stay away from gluten as much as possible but i’ll admit to having eaten at least 4 of these cookies… and not caring about the eventual stomach ache that would come my way from doing so. If that’s not enough to convince you to try this recipe out, I really don’t know what is 😛
Red Velvet White Peppermint Chip Cookies
Makes about 20 cookies
– 1 and 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 cup cocoa powder (unsweetened)
– 1/4 teaspoon sea salt
– 1/2 cup unsalted butter (room temperature)
– 3/4 cup brown sugar
– 1/4 cup white sugar
– 1 egg (room temperature is best)
– 1 tablespoon milk (whatever kind you like!)
– 2 tablespoons red gel food colouring (I recommend the “no taste” kind)
– 3/4 cup plus 1 tablespoon white peppermint baking chips*
1) In a medium sized bowl, combine the flour, baking soda, cocoa powder and salt and set aside.
2) In another medium sized bowl, beat your butter with an electric mixer until creamy (1-2 minutes). Scrape down the sides of the bowl, and add the brown and white sugars, beating until combined.
3) Beat in the egg, milk, and vanilla extract. Once combined, add the food colouring and continue mixing until it is evenly incorporated. (The colour of the dough will change once you add your dry ingredients, so resist the temptation to add more food colouring at this time).
4) Add the dry ingredients to the wet and continue beating on low until combined. The dough will be very soft at this point. If you’d like your dough to be more red, now is the point where you can add more food colouring.
5) When the dough is mixed, add your peppermint baking chips and mix by hand. Cover your dough in plastic wrap (no need to remove from the bowl if it will fit in your fridge) and chill for about 1 hour and 30 minutes. Do not skip this part or your cookies will be a runny mess when baked!
6) When your dough is almost finished chilling, preheat your oven to 350 degrees and line your cookie sheets with silicon baking mats, or parchment paper.
7) Remove your dough from the fridge and scoop by rounded tablespoons into clean hands, rolling into balls and placing on the baking sheet about 2-3 inches apart.
8) Bake the cookies in your preheated oven for about 10 minutes. If they haven’t “spread” as much as you would like, you can gently tap down the tops with a spatula, although they are just as delicious if you don’t! Allow the cookies to cool for 4-5 minutes on the baking tray and then transfer to a cooling rack to cool completely.
* If you cannot find (or don’t like) white peppermint chips you can substitute with whatever you do like – regular semi-sweet chocolate chips are delicious as well as chocolate peppermint or even butterscotch chips!
Happy eating! Xo