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Irresistible Valentine’s Red Velvet Cookie Dough Cups

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These red velvet cookie dough cups combine the nostalgic comfort of cookie dough with the romantic flair of red velvet, topped with a luscious cream cheese frosting. Perfect for a quick, indulgent Valentine’s dessert that’s easy to make and share.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (preferably gel)
  • 2 1/2 cups (315g) all-purpose flour (unbleached recommended)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) mini chocolate chips (semi-sweet recommended)
  • 8 oz (227g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted

Instructions

  1. Prep your workspace: Gather all ingredients and tools. Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with silicone cups.
  2. Cream butter and sugars: Beat 1 cup softened butter, granulated sugar, and brown sugar until light and fluffy (7-8 minutes).
  3. Add vanilla and red food coloring: Mix in vanilla extract and red food coloring until uniform and vibrant (2 minutes).
  4. Combine dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl (3 minutes).
  5. Mix dry and wet ingredients: Gradually add dry mixture to wet, beating on low until just combined (3-4 minutes). Avoid overmixing.
  6. Fold in chocolate chips: Gently fold in mini chocolate chips with a spatula (1-2 minutes).
  7. Scoop and shape: Portion dough into muffin tins using a cookie scoop or spoon, pressing gently to form cups with hollow centers. Chill in fridge for 15 minutes.
  8. Bake: Bake for 12-15 minutes until edges are set but centers are slightly soft. Cookie cups will firm as they cool.
  9. Prepare frosting while baking: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy (5 minutes).
  10. Fill and chill: Once cookie cups are cool, spoon or pipe frosting into centers. Refrigerate at least 30 minutes before serving.

Notes

Chill dough before baking to help cups keep shape and prevent spreading. Use gel food coloring to avoid thinning dough. Avoid overbaking; cookie cups should be soft with slightly jiggly centers. Piping frosting gives a polished look. Refrigerate finished cups to firm frosting. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free cream cheese.

Nutrition

Keywords: red velvet, cookie dough, dessert, Valentine's Day, cream cheese frosting, easy dessert, chocolate chips, baking

Find it online: https://pokirecipes.com/irresistible-valentines-red-velvet-cookie-dough-cups-recipe-easy-and-perfect-for-dessert/