clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
the top of a drizzled red velvet cookie

Chocolate Filled Red Velvet Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour 32 minutes
  • Yield: 10 cookies


These delicious red velvet cookies are so rich and moist AND filled with creamy chocolate! They’re just the perfect treat to make for Valentine’s Day.


Chocolate Filled Red Velvet Cookies

  • 1/2 cup (108g) unsalted butter, room temp
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (75g) light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp red gel food coloring
  • 2 tbsp unsweetened cocoa powder (not dutch process)
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/3 cup (175g) all-purpose flour
  • 1/3 cup Chocolate SunButter
  • White candy melts (or white chocolate), to drizzle on top


Chocolate Filled Red Velvet Cookies

  1. In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars until light and fluffy.
  2. Then mix in the egg, vanilla, and gel food coloring.
  3. Scrape down the bowl and add in the cocoa powder, baking soda, and salt. Mix until well incorporated.
  4. Add in the flour and use a rubber spatula to mix the dough by hand, ensuring the dough is fully combined without over mixing.
  5. Cover the bowl and chill for at least 30 minutes.
  6. In the meantime, line a plate with parchment paper and scatter heaping teaspoon dollops of Chocolate SunButter on top. Stick them in the freezer to harden.
  7. After the 30 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
  8. Using a large cookie scoop (3 tbsp worth) scoop a ball and press it flat in your palm (the dough should be soft and slightly sticky).
  9. Place a frozen pad of Chocolate SunButter in the center and seal up the ball. *Between each batch, return the SunButter back to the freezer and the dough back to the refrigerator.
  10. Arrange 4 stuffed cookie dough balls on a baking sheet and bake for 12-14 minutes, or until the edges appear dry and the center is pale, puffed, and slightly underdone.
  11. Immediately after pulling the cookies, use the inside curve of a fork to nudge in the sides to create uniform cookies.
  12. Allow the cookies to sit on the pan for a couple minutes, then transfer to a cooling rack and continue baking the rest of the batch.
  13. Once cooled, melt the candy melts and drizzle on top. Add some sprinkles, if desired, and enjoy!
  • Prep Time: 1 hour
  • Cooling Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Recipe Card powered byTasty Recipes