Puppy Love Cookie Bars

Ingredients

How to make Puppy Love Cookie Bars 

1. Preheat the oven to 350° F (180° C).
2. Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
3. Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
4. Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
6. Press the dough into a greased 9×13 pan. Sprinkle the top with powdered sugar.
7. Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
8. Allow the bars to cool completely.
9. While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
10. Microwave the cream for 1 1/2 minutes or until it is boiling.
11. Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
12. Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
13. After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
14. Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles. 
15. Allow the ganache to set completely before cutting the bars. 
16. Store in an airtight container at room temperature for 3-5 days.

How should I store these cookie bars? 

Once cooled, decorated and cut, store your cookie bars in an airtight container on the counter for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cool and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Parchment paper – You can line your 9×13 with parchment! Leave some hanging over the sides so that you can use it as a sling to remove it from the pan once cooked and cooled. 
• Offset spatula – I love using an offset spatula to frost the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• Whisk – I like this for mixing up the ganache so it is nice & smooth. 
• 9×13 pan – This is one of my fave pans for making cookie bars.

Cookie Bars You’ll Love

• Sugar Cookie Bars
• Monster Cookie Bars
• Funfetti Milkshake Cookie Bars 

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Puppy Love Cookie Bars

A rich, thick, and fudgy chocolate crinkle cookie bar loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, these Puppy Love Cookie Bars are doggone good.

Course Dessert

Keyword puppy love cookie bars

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Servings 24 cookie bars

Calories 122kcal

Ingredients

Chocolate Crinkle Cookie

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 2 eggs
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla extract
• 1 Tbsp milk
• 2 cups (304g) all-purpose flour
• 1/2 cup (60g) dutch processed cocoa powder
• 1/2 Tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (200g) mini Valentine m&ms, plus more for topping
• 1 cup (200g) peanut butter chips
• 1/3 cup (35g) powdered sugar

Chocolate Peanut Butter Ganache + Toppings

• 1/2 cup (100g) chocolate chips
• 1/2 cup (100g) peanut butter chips
• 1/3 cup (79ml) heavy cream
• 1 cup puppy chow, store bought or homemade
• Valentine sprinkles

Instructions

• Preheat the oven to 350° F (180° C).
• Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
• Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
  2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
• Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 cups (304g) all-purpose flour, 1/2 cup (60g) dutch processed cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
• Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
  1 cup (200g) mini Valentine m&ms, plus more for topping, 1 cup (200g) peanut butter chips
• Press the dough into a greased 9×13 pan. Sprinkle the top with powdered sugar.
  1/3 cup (35g) powdered sugar
• Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
• Allow the bars to cool completely.
• While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
  1/3 cup (79ml) heavy cream
• Microwave the cream for 1 1/2 minutes or until it is boiling.
• Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
  1/2 cup (100g) chocolate chips, 1/2 cup (100g) peanut butter chips
• Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
• After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
• Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles.
  1 cup puppy chow, store bought or homemade, Valentine sprinkles
• Allow the ganache to set completely before cutting the bars.
• Store in an airtight container at room temperature for 3-5 days.

Nutrition

Calories: 122kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Puppy Love Cookie Bars appeared first on Cookies for Days.

How to Make Cut Out Strawberry Cookies

1. Preheat the oven to 350°F (180°C).
2. Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
3. Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
4. Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
5. Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
6. Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
7. Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
8. Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
9. To make the frosting, cream the butter until smooth on the lowest setting.
10. Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
11. Repeat until all powdered sugar has been added and the frosting is thick.
12. Add in the clear vanilla extract and mix well.
13. Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
14. Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
15. Store at room temperature in an airtight container for up to 3 days.

How should I store Strawberry Sugar Cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies frosted or unfrosted for up to 3 months! If freezing frosted, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Strawberry Faves

• Chocolate Covered Strawberry Recipe
• Strawberries and Cream
• Chocolate Strawberry Cheesecake Cookies

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Mini Strawberry Cut Out Sugar Cookies

These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

Course Dessert

Keyword cadbury egg cut out cookies, mini strawberry sugar cookies

Prep Time 25 minutes minutes

Cook Time 7 minutes minutes

Servings 28 1″ cookies

Calories 46kcal

Ingredients

• 1/2 cup (111g) butter, softened
• 1/2 cup (115g) granulated sugar
• 1 tsp strawberry baking emulsion (I use Lorann Oils brand)
• 1 egg yolk
• 1 1/3 cups (202g) all-purpose flour
• 1/4 cup ground freeze dried strawberries (1/2 heaping cup before grinding)
• 1 tsp baking powder

Frosting + Toppings

• 1/4 cup (56g) salted butter, softened
• 1/2 cups (54g) powdered sugar
• 1 tsp clear vanilla
• up to 3 Tbsp heavy cream
• Sprinkles or more freeze dried strawberries for decorating

Instructions

• Preheat the oven to 350°F (180°C).
• Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
  1/4 cup ground freeze dried strawberries
• Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
  1/2 cup (111g) butter, softened , 1/2 cup (115g) granulated sugar
• Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
  1 tsp strawberry baking emulsion, 1 egg yolk
• Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
  1 1/3 cups (202g) all-purpose flour, 1 tsp baking powder
• Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
• Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
• To make the frosting, cream the butter until smooth on the lowest setting.
  1/4 cup (56g) salted butter, softened
• Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
  1/2 cups (54g) powdered sugar, up to 3 Tbsp heavy cream
• Repeat until all powdered sugar has been added and the frosting is thick.
• Add in the clear vanilla extract and mix well.
  1 tsp clear vanilla
• Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
• Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
  Sprinkles or more freeze dried strawberries for decorating
• Store at room temperature in an airtight container for up to 3 days.

Nutrition

Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 9IU | Calcium: 10mg | Iron: 0.3mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Strawberry Cut Out Sugar Cookies  appeared first on Cookies for Days.

How to Make Edible Cookie Dough Hearts

1. Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
2. Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
4. Next, mix in the milk and vanilla until well combined.
5. Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
6. Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated. 
7. Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
8. Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
9. Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
10. Melt the chocolate according to the directions on the package. 
11. Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
12. Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
13. Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
14. Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
15. Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Cookie Dough Heart Storage

Once the hearts are completely set up, store in an airtight container in the fridge for up to one week. These will also freeze extremely well, just be sure to enjoy within 3 months!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get the dough off of the pan without sticking. 
• Offset spatula – I like to use the offset spatula to help lift the cut out cookie dough off of the pan without crushing them.
• Chocolate Dipping Tool Set – This is super helpful for dipping the cookie dough in chocolate.

Edible Cookie Dough

• Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• Edible Pumpkin Cookie Dough

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Cookie Dough Hearts

If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?

Course Dessert

Keyword edible cookie dough, no bake dessert, rockstar cookie dough

Prep Time 30 minutes minutes

Servings 24 2″ hearts

Calories 22kcal

Ingredients

• 1 1/4 cup (190g) all-purpose flour, heat-treated
• 1/2 cup (111g) salted butter, softened
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) brown sugar, packed
• 2 Tbsp milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup (66g) mini chocolate chips
• 1/3 cup (60g) crushed pretzels, plus more for topping
• 1/3 cup (58g) toffee pieces, plus more for topping
• 1 1/2 cups milk chocolate melting wafers (I like Ghirardelli brand)
• Flakey sea salt for topping

Instructions

• Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
  1 1/4 cup (190g) all-purpose flour, heat-treated
• Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) brown sugar, packed
• Next, mix in the milk and vanilla until well combined.
  2 Tbsp milk, 1 tsp vanilla
• Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
  1/2 tsp salt
• Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
  1/3 cup (66g) mini chocolate chips, 1/3 cup (60g) crushed pretzels, plus more for topping, 1/3 cup (58g) toffee pieces, plus more for topping
• Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
• Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
• Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
• Melt the chocolate according to the directions on the package.
  1 1/2 cups milk chocolate melting wafers
• Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
• Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
• Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
  Flakey sea salt for topping
• Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
• Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.005g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.03mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
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The post Cookie Dough Hearts appeared first on Cookies for Days.

Red Velvet Cake Cookies

We’ll start with the obvious: these cookies are stunners. The deep red coloring paired with the bright white sprinkles? I’m obsessed. But they’re so much more than how they look. These beauties are really, really good. Red Velvet cake mix cookies are the perfect mix of chocolate and vanilla with a texture that other cookies can only dream of achieving. They’re soft. chewy. cakey. ALL of the good things! Add to the list of their accolades that they’re ridiculously easy to mix up? And well, you’ve got a serious winner.

Cake-Inspired Desserts

• Birthday Cookies
• Starbucks Birthday Cake Pop Recipe
• Birthday Sugar Cookie Bars 

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Red Velvet Cake Mix Cookies

Red Velvet has never tasted so good! Soft, chewy, and slightly cakey, these Red Velvet Cake Mix Cookies are dotted with white sprinkles and are the deadly combo of irresistible and easy.

Course Dessert

Keyword cake mix cookies, red velvet cake mix cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 52kcal

Ingredients

• ½ cup (111g) salted butter, softened
• ½ cup (115g) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 (15.5 oz) box red velvet cake mix
• ¾ cup (114g) all-purpose flour
• 1/2 cup white sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar for 1 minute. I usually do this with a stand mixer or an electric hand mixer.
  ½ cup (111g) salted butter, softened, ½ cup (115g) granulated sugar
• Add in the eggs and vanilla. Once combined, add in the cake mix and flour. Mix until a soft dough forms. Fold in the white sprinkles.
  2 eggs, 1 tsp vanilla extract, 1 (15.5 oz) box red velvet cake mix, ¾ cup (114g) all-purpose flour, 1/2 cup white sprinkles
• Divide the dough into 3 Tbsp portions and arrange on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the cookies spread slightly and no longer look wet. Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack. Enjoy!

Nutrition

Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
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The post Red Velvet Cake Mix Cookies  appeared first on Cookies for Days.

Caramel Brownie Recipe

A fudgy chocolate brownie oozing with a gooey flowy caramel lava-like situation. Hi, it’s delicious and decadent and everything you need a fancy, night-in dessert to be.  Oh, and did I mention it’s topped with flaky salt to cut the sweetness a tad and add an extra level of yum? I didn’t? Well, it is. 

This elevated brownie is perfect for an at-home Valentine’s Day celebration. Or really, any day of the year! Interested in other Valentine’s treats? This recipe is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Red Velvet Snack Cakes, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

What Ingredients are in Caramel Brownies? 

How to Make Caramel Brownies 

1. In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
2. Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
3. Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
4. In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
5. Fold in the flour, cocoa powder, cornstarch and salt until just combined.
6. Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
7. Pour and spread the caramel onto the brownie batter in the pan.
8. Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
9. Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
10. Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

How should I store caramel brownies?

Store your brownies in the fridge for up to 3 days! They technically can stay on the counter, but the caramel will hold better if chilled.

Can I freeze caramel brownies?

You totally can! Allow the brownies to cool completely and cut with a plastic knife. Wrap individual squares in parchment paper to prevent sticking and freeze in a ziptop bag. Freeze for up to 3 months!

Brownie Lover? Try These:

• Fudge Brownies
• Peanut Butter Brownies
• Frosting for Brownies

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Caramel Brownies

My famous fudge brownies layered with a smooth, gooey caramel? Sign me up! Caramel Brownies elevate a bake-sale standard into something worthy of love songs.

Course Dessert

Keyword caramel brownies

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Calories 3285kcal

Ingredients

Caramel Layer:

• 1/2 cup sweetened condensed milk
• 2 tbsp salted butter
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 3 large marshmallows

Brownie

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cup all purpose flour
• 1/3 cup + 1/4 cup dutch processed cocoa powder
• 1/2 tbsp corn starch
• 1/2 tsp salt
• flake salt, for garnish

Instructions

• In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
• Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
• Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
• Fold in the flour, cocoa powder, cornstarch and salt until just combined.
• Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
• Pour and spread the caramel onto the brownie batter in the pan.
• Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
• Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
• Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

Nutrition

Calories: 3285kcal | Carbohydrates: 671g | Protein: 49g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 603mg | Sodium: 1875mg | Potassium: 1408mg | Fiber: 5g | Sugar: 521g | Vitamin A: 1821IU | Vitamin C: 4mg | Calcium: 830mg | Iron: 14mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Caramel Brownies  appeared first on Cookies for Days.

Woohoo! A Red Velvet Snack Cake Recipe

You guys, I DID IT! You may know that my goal for 2025 was to bake fantastic cake (which has historically not been my forte). After many, many tests, I can confidently say I finally, absolutely nailed it with this red velvet snack cake! 

This Red Velvet cake recipe  is light & fluffy with a moist tender crumb. It looks beautiful and tastes beautiful, too. Adorned with a silky smooth cream cheese frosting it is so unbelievably yum. In sum: I am proud of this snack cake! So even though it is Valentine’s coded, you can bet your bottom dollar I’ll be eating it year round, as should you.

If you like Valentine’s treats, you’re in luck! This Red Velvet Snack Cake is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Caramel Brownies, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

Ingredients in Red Velvet Cake

• Salted butter, melted – I use salted butter in all of my recipes. You can sub unsalted butter, just make sure to add an extra pinch of salt to the batter. 
• Canola oil – Can sub vegetable or other preferred oil, if desired. But hey, results may vary. 😉
• Granulated sugar
• Eggs
• Vanilla extract 
• Red food coloring – This puts the ‘red’ in Red Velvet Cake. 
• Cake flour – Cake flour has a lower protein content than all-purpose flour, which helps make your cake light & fluffy! 
• All-purpose flour
• Unsweetened cocoa powder  
• Baking soda
• Baking powder
• Salt
• Buttermilk – It sounds like a strange addition, but the acidity helps the cake rise and be ultra light & fluffy. 

How to Make Valentine Snack Cakes 

1. Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth. 
3. Add the eggs one at a time, beating well after each addition. 
4. Stir in the vanilla extract and red food coloring until well combined.
5. In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
7. Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cake to cool completely before frosting.
9. To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
10. Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt. 
11. Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
12. Once the cake has cooled, spread the frosting evenly over the cake.
13. Enjoy! Store in the fridge, remove 30 minutes prior to serving.

How should I store my Red Velvet Cake?

Store your Red Velvet Cake in the fridge for up to 3 days. Remove 30 minutes prior to serving and enjoy!

Can I make Red Velvet Cupcakes with this recipe?

You sure can! This recipe yields about 12 cupcakes. Bake your cupcakes at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

What is a snack cake?

A snack cake is a cake that is simple to whip up, meaning it is typically baked in one layer (or even cupcakes) and has little decoration. It’s also extremely yummy, which is obviously the most important part. 

Other Valentine Sweets

• Valentines Day Charcuterie Board
• Valentines Sugar Cookies with Sprinkles
• Chocolate Covered Strawberry Recipe

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Red Velvet Snack Cake

A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying. 

Course Dessert

Cuisine American

Keyword Red Velvet Cake, Red Velvet Snack Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Calories 4880kcal

Ingredients

• 1/4 cup salted butter, melted
• 1/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp red food coloring
• 1 cup cake flour
• 1/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk

Frosting

• 8 oz cream cheese
• 1/4 cup salted butter
• 2 cups powdered sugar
• 3/4 cup heavy whipping cream
• 2 tsp vanilla
• 1 pinch salt

Instructions

• Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and red food coloring until well combined.
• In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
• Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
• Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
• Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
• Once the cake has cooled, spread the frosting evenly over the cake.
• Enjoy! Store in the fridge, remove 30 minutes prior to serving.

Nutrition

Calories: 4880kcal | Carbohydrates: 588g | Protein: 56g | Fat: 263g | Saturated Fat: 127g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 898mg | Sodium: 3013mg | Potassium: 1171mg | Fiber: 8g | Sugar: 460g | Vitamin A: 7830IU | Vitamin C: 1mg | Calcium: 687mg | Iron: 6mg

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• Oreo Truffle Cookie Bars 
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The post Red Velvet Snack Cake  appeared first on Cookies for Days.

This Valentine Charcuterie Board will be your favorite new tradition!

When it comes to Valentine’s Day, my very favorite thing is to stay home in comfy clothes and watch a movie with TONS of delicious snacks. That’s why this Valentines day Charcuterie Board is my new favorite thing! Completely customizable to your personal tastes, you can combine all of your favorite treats to make the perfect EASY valentines day treat.

Perfect for a festive after-school snack, as a galentine’s party snack centerpiece or a couple’s grazing board – you are sure to love this insanely easy board. Just arrange the snacks of your choice and you’re good to go!

Valentine’s Charcuterie Ingredients

You can add whatever snacks and treats you would like to this board (which is one of the reasons why it’s so great)! But here are the things I included in mine:

• Dove chocolates – Choose whatever flavor you’d like. I love the caramel! 
• Chocolate truffles – If you don’t feel like paying for these, you can easily make them from home with my chocolate truffle recipe! 
• Cashews 
• Sweet tarts 
• Chocolate covered strawberries – Skip the soggy store bought version and make these from home in a few easy steps with my homemade chocolate dipped strawberry recipes 
• Oreos 
• Almonds 
• M&Ms – Go thematic and choose the red & pink mix! 
• Grapes 
• Licorice bites 
• Strawberry wafer cookies – You could also do chocolate and vanilla, but the strawberry is really fun for Valentine’s Day. 
• Chocolate filled pirouettes

Other Valentine Treats to Try!

• Chocolate Molten Cake
• Tie Dye Cookies
• Starbucks Birthday Cake Pop Recipe

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Valentines Day Charcuterie Board

Switch things up this February 14th with a Valentines Day Charcuterie Board! Completely customizable, this is perfect for galentines parties or an at-home date with your sweetheart.

Course Dessert

Cuisine American

Keyword valentines day charcuterie board

Prep Time 14 minutes minutes

Ingredients

• 1 package Dove chocolates
• 6 chocolate truffles
• 1 package cashews
• 1 bowl sweet tarts
• 8 chocolate covered strawberries
• 1 package oreos
• 1 package almonds
• 1 package M&Ms
• 1 package grapes
• 1 package licorice bites
• 1 package strawberry wafer cookies
• 1 package chocolate filled pirouettes

Instructions

• Select the treats and snacks you'd like for your charcuterie board.
• Wash your grapes and open all necessary packages.
• Arrange your various treats on the board of your choosing.
• Serve & enjoy!

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The post Valentines Day Charcuterie Board appeared first on Cookies for Days.

You will love this Chocolate Dipped Strawberries Recipe

I know that chocolate dipped strawberries are considered a romantic treat, but we don’t reserve them for Valentine’s Day! I have been making chocolate covered strawberries at home frequently for as long as I can remember. The perfect balance of sweet and decadence, they’re addictive in their own right and one of my very favorite treats. Plus, when a dessert is this easy, who can resist? 

My chocolate covered strawberries recipe will walk you through the step-by-step process for making this incredible snack at home so you don’t have to pay the outrageous grocery store prices. With pro tips about the best container to dip your strawberries in (hint: a tall glass!) and how to keep chocolate from pooling around the bottom of your strawberry while it sets up, you’re going to love how these look & taste! 

Chocolate Covered Strawberries Recipe ingredients

• Strawberries
• Chocolate – You can choose any kind of chocolate that you’d like! Chocolate chips,  chopped chocolate bars, candy melts, almond bark or dipping chocolate in any flavor! But if you’re looking for the ultra easy option, choose the candy melts because they’re so user friendly. 
• Garnish – You can garnish your chocolate strawberries with additional chocolate, sprinkles, crushed up oreos,  or nothing!

How to make Chocolate Covered Strawberries

1. Wash and dry your strawberries completely. It is very important to thoroughly dry the strawberries because any water left on the strawberries will cause the chocolate to seize.
2. In a microwave safe bowl, microwave your chocolate at 50% power for 30 seconds. Stir and then repeat until all of the chocolate has melted.
3. Pour the melted chocolate into a tall glass, which will make it easier for dipping.
4. Hold the strawberry by the stem or use toothpicks in the strawberry and then dip each strawberry straight into the chocolate, covering as much of the strawberry as possible.
5. Twist the strawberry slightly while lifting it out of the chocolate and then scrape the bottom of the strawberry on the side of the glass gently before setting the strawberry on either parchment paper or a silicone baking mat to set up. This will help eliminate the chocolate pooling around the bottom of the strawberry.
6. Allow the chocolate to harden completely.
7. Melt additional chocolate and place in a zip top bag with the corner cut the smallest amount and drizzle melted chocolate over the strawberries, if desired.
8. These are best eaten the same day that they are made! Enjoy!

How to dip strawberries in chocolate

I like to pour my melted chocolate into a tall glass to make it easier to dip the strawberries. Hold your strawberry by the stem (or insert toothpicks horizontally through the top of the berry) and dip into the chocolate, coating as much of the berry as possible. Then, as you remove the strawberry, gently twist the berry and scrape it against the side of the glass to remove excess chocolate and prevent a chocolate pool at the bottom while the berries set up.

Chocolate Strawberry storage

How long do Chocolate Dipped Strawberries last?

Chocolate covered strawberries are best eaten the same day you make them! But if you have to store them, keep them in a cool, dry place, or in the refrigerator if it’s very warm. Place them in an airtight container lined with paper towels to absorb any moisture.

Chocolate Covered Strawberry Recipe FAQs

Other Easy Treats to Try!

• Starbucks Birthday Cake Pop Recipe
• Chocolate Molten Cake
• Chocolate Mug Cake

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Chocolate Strawberry Recipe

Juicy, flavorful strawberries coated in any chocolate of your choosing! This chocolate covered strawberry recipe is easy and so addictive.

Course Dessert

Cuisine American

Keyword chocolate dipped strawberries

Prep Time 30 minutes minutes

Servings 30 strawberries

Ingredients

• 2 lbs strawberries, washed & DRIED
• 10 oz chocolate, melted
• + extra chocolate for garnish

Instructions

• Wash and dry your strawberries completely. It is very important to thoroughly dry the strawberries because any water left on the strawberries will cause the chocolate to seize.
• In a microwave safe bowl, microwave your chocolate at 50% power for 30 seconds. Stir and then repeat until all of the chocolate has melted.
• Pour the melted chocolate into a tall glass, which will make it easier for dipping.
• Hold the strawberry by the stem or use toothpicks in the strawberry and then dip each strawberry straight into the chocolate, covering as much of the strawberry as possible.
• Twist the strawberry slightly while lifting it out of the chocolate and then scrape the bottom of the strawberry on the side of the glass gently before setting the strawberry on either parchment paper or a silicone baking mat to set up. This will help eliminate the chocolate pooling around the bottom of the strawberry.
• Allow the chocolate to harden completely.
• Melt additional chocolate and place in a zip top bag with the corner cut the smallest amount and drizzle over the strawberries, if desired.
• Best eaten same day that they are made. Enjoy!

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The post Chocolate Covered Strawberry Recipe appeared first on Cookies for Days.

The Best Red Velvet Whoopie Pie Recipe

Red velvet whoopie pies are my newest version of the popular treat! Perfectly decadent and super pretty, my red velvet whoopie pie recipe yields deliciously cakey cookies and a superb cream cheese frosting filling that will have you swooning. Want th same flavors but without all the individual cookies? Try this Red Velvet Cake Roll!

If you’d rather wait until Christmas or Valentine’s Day to make this festive treat, check out my pumpkin whoopie pies or my classic chocolate whoopie pies. No matter what flavor you try, you’re sure to shout “whoopie!” (Okay, yes, I know that was lame, but that’s supposedly how they got their name, according to the Amish).

What Ingredients are in Red Velvet Whoopie Pies?

• Salted butter, partially melted  – I always use salted butter! You can sub unsalted – just add a pinch of salt to the dough. 
• Brown sugar  – Just brown sugar in this recipe so your cookies stay nice and moist.
• Eggs
• vanilla extract – It’s a lot of vanilla but trust me, it really enhances the cocoa.
• All-purpose flour
• Cornstarch – The cornstarch will help the whoopie pies stay nice and soft.
• Unsweetened cocoa powder – I like Ghirardelli brand of cocoa but use whatever cocoa you have on hand! 
• Baking soda
• Salt 
• Buttermilk  – The buttermilk will react with the baking soda to give the whoopie pies that cake like texture. #science. 
• Red gel food coloring

How to Make Whoopie Pies

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until combined.
3. Add the eggs and vanilla, mixing well.
4. Next, add the flour, cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. 
5. As the dry ingredients are mixing in, slowly add in the buttermilk.
6. Mix until a thick batter forms.
7. Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
8. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
9. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
10. Allow the cookies to cool on the pan.
11. While the cookies are cooling, make the filling.
12. To make the filling, slowly cream the cream cheese and butter until smooth. 
13. Add powdered sugar one cup at a time, until all 3 cups of powdered sugar have been added. 
14. Next, add in the clear vanilla extract. 
15. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
16. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. 
17. Enjoy!

How do I thin out my frosting?

If your frosting is a little too thick for your liking, you can add a tiny amount of heavy whipping cream and mix until it is your desired thickness.

How should I store?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

How do I make neat whoopie pies?

A piping bag is your best friend here! Instead of scooping the batter onto the pan, Add your batter to a piping bag. Pipe round circles equal in size onto your prepared baking sheet, leaving room for the cookies to bake and spread. 

Then, once your cookies are cooled, add your filling to a piping bag and pipe it onto the bottom of one red velvet cookie. Press a second red velvet cookie on top to make your whoopie pie!

What is a whoopie pie?

Native to New England and sometimes mistaken as homemade oreos, whoopie pies are extremely cakey sandwich cookies, stuffed with decadent frosting. A traditional whoopie pie recipe takes two chocolate cake rounds and fills them with a buttercream/marshmallow fluff mixture to create a hand-held dessert sandwich. But today, states like Maine and Pennsylvania are famous for mixing it up with a myriad of delicious flavors. 

Other Whoopie Pies to Check Out

• Chocolate Whoopie Pies
• Pumpkin Whoopie Pies

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Red Velvet Whoopie Pies

Stunning to look at and hard to resist, red velvet whoopie pies boast 2 cakey cookies sandwiching smooth cream cheese frosting. They’re almost too pretty to eat.

Course Dessert

Cuisine American

Keyword red velvet whoopie pies, whoopie pies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 12 large whoopie pies

Calories 408kcal

Ingredients

• 1/2 cup salted butter, partially melted
• 1 cup brown sugar
• 2 eggs
• 1 1/2 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• red gel food coloring

Cream Cheese Frosting

• 8 oz cream cheese
• 1/4 cup salted butter, softened
• 4 cups powdered sugar
• 3 tsp clear vanilla extract

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer combine the partially melted butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, cocoa powder, cornstarch, soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk.
• Mix until a thick batter forms.
• Add the red food coloring, mixing and adding a little more at a time until you have reached your desired color.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread, slightly. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.
• To make the filling, slowly cream the cream cheese and butter until smooth.
• Add powdered sugar one cup at a time, mixing slowly until the powdered sugar is completely incorporated.
• Repeat the last step until all 4 cups of powdered sugar has been added.
• Add in the vanilla extract.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled red velvet cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies.
• Store in an air tight container for up to 3 days at room temperature or up to 1 week in the fridge.

Nutrition

Calories: 408kcal | Carbohydrates: 79g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 135mg | Fiber: 1g | Sugar: 59g | Vitamin A: 318IU | Calcium: 61mg | Iron: 2mg

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The post Red Velvet Whoopie Pies appeared first on Cookies for Days.

Red Velvet Cookie Recipe

I’ve been doing a Christmas Cookies in July series on Instagram the past couple of weeks and I realized I have never shared my red velvet cookie recipe on here! So yes, while red velvet crinkle cookies are typically considered a Christmas (or Valentine’s Day) treat, I am here to contend that they should absolutely be made in the summer, too. 

Soft, pillowy, and the perfect amount of chewy, these vibrant red cookies are fudgy and so delicious! Trust me – you’re going to love this fun spin on a beloved classic.

Ingredients in Red Velvet Cookies

• Butter, softened – I like to use salted butter, but you can also use unsalted and add a pinch of salt to the dough. 
• Granulated sugar + extra for rolling
• Brown sugar  – This helps the cookie stay chewy. 
• Egg
• Vanilla extract
• All purpose flour
• Dutch processed cocoa powder – I use dutch processed cocoa powder but you can use regular, unsweetened cocoa powder, too.
• Baking soda
• Salt
• Red gel food coloring – I always use gel food coloring so you aren’t adding a bunch of extra liquid to the recipe.
• Powdered sugar + 1 tbsp cornstarch, mixed  – I have found that the powdered sugar doesn’t disappear if rolling in granulated sugar and then rolling in a combination of cornstarch and powdered sugar.

How to Make Red Velvet Crinkle Cookies

1. Preheat oven to 375° F.
2. In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
5. Mix in the red food coloring until you’ve achieved your desired color.
6. Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
7. Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
8. Repeat with remaining dough.
9. Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
10. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Should I use powdered sugar or granulated sugar to coat the cookies for the crinkled effect?

I like to use both! In order to ensure the powdered sugar doesn’t disappear from the cookies, roll the dough in granulated sugar first and then in a mixture of cornstarch and powdered sugar!

How do I store red velvet cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

More Recipes You’ll Love!

• Levain Cookies
• Lofthouse Cookies
• Costco Chocolate Chip Cookies

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Red Velvet Crinkle Cookies

Welcome to Christmas cookies in July! These red velvet crinkle cookies are fudgy, perfectly red, with a crackle you’ll crave year-round.

Course Dessert

Cuisine American

Keyword red velvet cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 24 cookies

Calories 70kcal

Ingredients

• 3/4 cup butter, softened
• 1/4 cup granulated sugar + extra for rolling
• 3/4 cup brown sugar
• 1 egg
• 3 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 cup dutch processed cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• red gel food coloring, as needed
• 1/2 cup powdered sugar + 1 tbsp cornstarch, mixed

Instructions

• Preheat oven to 375° F.
• Cream together the butter, granulated sugar and brown sugar.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
• Mix in the red food coloring until you’ve achieved your desired color.
• Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
• Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
• Repeat with remaining dough.
• Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 70kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 10mg | Iron: 1mg

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The post Red Velvet Crinkle Cookie appeared first on Cookies for Days.