December is all about the cookies. How much fun is it to bake a batch of fresh, homemade cookies and share them with family and friends? There isn’t anything better than bringing people together with food.
Red Velvet is one of my favorite flavors and I think the red color is fabulously festive for the holidays. These Red Velvet Cookies with Cream Cheese Frosting are really soft and almost taste like muffin tops. I add a few mini chocolate chips to the batter since I think just about everything tastes better with chocolate. A thick layer of frosting gets spread on top. You can vary the sugar in the frosting to either leave it with quite a bit of that wonderful cream cheese tang or add extra sugar if you really have a sweet tooth to satisfy.
With Challenge Butter and Challenge Cream Cheese in these Red Velvet Cookies, they are sure to become a holiday favorite.
- 2 ounces unsweetened chocolate, chopped
- ½ cup Challenge Unsalted Butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ tablespoons red food coloring
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 (8 ounce) container sour cream
- ⅔ cup mini chocolate chips
- 1 (8 ounce) package Challenge Cream Cheese, softened
- ¼ cup Challenge Unsalted Butter, softened
- 3 to 3 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Place chopped chocolate in a small microwave-safe bowl and microwave at 20 second intervals until melted. Stir until smooth and let cool slightly.
In a large mixing bowl, use an electric mixer to cream butter and both sugars until light and fluffy.
Beat in egg, food coloring, and vanilla extract.
Beat in melted chocolate.
Mix together flour, baking soda, and salt in a bowl and add to butter mixture, alternately with sour cream.
Mix in mini chocolate chips.
Drop batter by rounded tablespoonfuls onto prepared baking sheets. (I use a small ice cream scoop.)
Bake for 8 to 10 minutes. (Careful not to overbake. It’s alright if they feel just slightly undercooked when you touch the tops.) Let cool 5 minutes on baking sheets and then remove to wire racks to cool completely.
To make frosting, use an electric mixer to beat cream cheese and ¼ cup butter until smooth. Gradually beat in confectioners’ sugar. Beat in vanilla extract and salt. Spread frosting on cooled cookies.
If desired, set one cookie aside to crumble on top of the other cookies for decoration.