When the new year arrived, the grocery store already had the Valentine’s aisle out, and of course that included items we normally buy, so I couldn’t avoid it. My girls headed straight to the baking section and asked for two things: Valentine M&Ms and heart sprinkles. Maddie looked up at me and said, “Mom, it’s almost Valentine’s Day and that means we have to do nice things for other people like bake!” How could I say no to that face?
I’ve said it before and I’ll say it again: I love everything red velvet. These cookies are thick, tender, and packed with chocolate—perfect for Valentine’s Day or any time you want a festive, indulgent treat.
This recipe is adapted from my favorite chocolate chip cookie formula with a few tweaks: slightly less flour, added unsweetened cocoa powder, a splash of white vinegar for that classic red velvet tang, and red gel food coloring. I prefer a deeper, more subtle red, so I use a modest amount of gel—add more if you want a brighter red.
I like to fold in semi-sweet chocolate chips for a nice chocolate balance. If you prefer the classic contrast, swap in white chocolate chips for a pop of white against the red dough.
For the M&Ms, I usually press them onto the cookies after they come out of the oven. If you put them on before baking they can crack or lose their shine, so sticking them on while the cookies are still warm ensures they sit nicely on top. That said, if you’d rather skip the extra step, feel free to add them before baking.
Red Velvet Cookies
15 minutes
10 minutes
25 minutes
These thick, soft red velvet cookies are loaded with chocolate chips and finished with festive sprinkles and M&Ms—an ideal treat for Valentine’s Day or any special occasion.
Ingredients
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring (gel)
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (or white chocolate chips)
- 2/3 cup M&Ms
- sprinkles, as desired
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth. Mix in the eggs, vanilla extract, white vinegar, and red food coloring.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Chill the dough in the refrigerator for at least one hour.
- Remove the dough from the fridge and let it sit for about 5 minutes. Use a cookie scoop or drop about 2 tablespoons of dough per cookie onto the prepared sheet, spacing them about 2 inches apart. If using sprinkles, add them now. Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Take the cookies out of the oven and let them rest for one minute. Press 3–4 M&Ms onto the top of each warm cookie. Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container or freeze for longer storage.
Nutrition Information:
Yield:
24
Serving Size:
1 cookie
Amount Per Serving:
Calories: 200
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 36mg
Sodium: 85mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 16g
Protein: 2g
