I thought I was done with recipe posts for 2013, but last night my brother came over for dinner. He is moving a few states away (sob!) in a couple of weeks, so I suggested we have a cookie making night. Since we both love anything red velvet, we ended up making red velvet cookies with a peppermint kiss on top! We were inspired by this recipe, but made some changes to suit our needs. I can’t wait to add these to my tray of Christmas cookies! They are so pretty and festive-looking, and the big chunks of chocolate and peppermint give them a bold, sweet taste.
I used large Ghirardelli brand chocolate chips because they are larger than other brands and the large chips give the cookies a big chocolate burst in each bite.
Red Velvet Cookies with Peppermint Kisses
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 cup sugar
- 3 eggs
- 1 tbsp milk
- 1 tsp vanilla
- 1 tsp peppermint extract (optional, gives a bigger peppermint burst)
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder (for baking)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 20 drops red food coloring
- 8 oz chocolate chips
- plus, 1/2 cup powdered sugar for rolling
1. Cream together the butter and sugar. Slowly add the eggs, beating until they are thoroughly combined.
2. Add the milk, the vanilla, and the peppermint extract (if you are using it).
3. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Slowly add the flour mixture to the butter/sugar mixture. Mix until just combined, but do NOT over-mix.
5. Add the red food coloring, and mix together with a wooden spoon, just until the dough is a uniform color. Sprinkle in the chocolate chips, and stir those in with the wooden spoon.
6. For best results, refrigerate the dough overnight. If that isn’t possible (hey, when you need a cookie, you need a cookie), then just refrigerate for an hour.
7. Roll the dough into 1″ balls, and roll in the powdered sugar until they are coated. Place on a parchment-covered baking sheet and bake at 350° for 11-13 minutes.
8. Let cool on the sheet for 3-5 minutes. At the end of that time, press the peppermint kiss into the center of each cookie. Move to a cooling rack and let sit until cool. Store in a covered container or in the freezer.