Red Velvet Thumbprint Cookies
Soft, chewy Red Velvet Cookies filled with white chocolate fudge and drizzled with chocolate!
Prep Time20 minutes mins
Cook Time17 minutes mins
Cooling Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 203kcal
Red Velvet Cookies
- 1 cup butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 ¾ cups all-purpose flour
- ¼ cup cocoa
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 fluid ounces red food coloring
Fudge
- 1 ½ cups white chocolate chips
- ½ cup sweetened condensed milk
Chocolate Topping
- 2 ounces chocolate almond bark
In a large mixing bowl cream butter and sugar together until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add cocoa, salt, baking soda, baking powder and flour. Mix until combined. Add food coloring and mix until combined.
Roll dough into 1 in. balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well.
Bake at 350 degrees for 12 minutes. If the "thumbprint" disappeared while cooking press center of cookie down again with the back of a wooden spoon or spatula. Cool on baking sheet 2 minutes. Remove to wire rack to finish cooling.
For the fudge melt together white chocolate chips and sweetened condensed milk in small saucepan over medium heat, stirring continuously. Spoon into center of cookies.
Melt chocolate chocolate almond bark according to package directions. Drizzle over cookies. Let the chocolate set and serve immediately or store in an air tight container.
- You can make the cookie dough a day ahead and refrigerate it. When you’re ready to bake the cookies, let the dough sit out at room temperature so it can soften – that will make it easier to scoop.
- I love the red and white contrast, but you can fill your cookies with chocolate fudge. Use milk, dark, or semi-sweet chocolate chips instead of the white ones.
- Or, skip the fudge filling and fill the cookies with some cream cheese frosting!
- If you want to freeze the baked cookies be sure and let them cool completely. Store them in a freezer container with parchment paper separating the layers – this will keep them from freezing together. They will keep well for a month.
Calories: 203kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 109mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg