Monday, February 15, 2016

Red Velvet Chocolate Chip Cookies + Buttercream Icing

It's time for February's "cookie of the month!" I mentioned last month that one of my husband's stocking stuffers was a coupon book full of monthly cookie coupons. Last month I made Oreo Chocolate Chip cookies and they were delicious! 

February is "love" month with Valentine's Day and all so I knew this month's cookie had to be filled with love (I mean red food dye) because for some reason we all associate the color red with love, hearts and Red Velvet Chocolate Chip Cookies with Buttercream Icing had to be it! 

I adapted this recipe slightly from Sally's Baking Addiction and then added my own special touch by drizzling the cookies in a buttercream icing. They turned out delicious! 

I hope you enjoy them as much as Kevin did! (Maybe these will last longer than the 48 hours the oreo cookies did ;0p). 

Red Velvet Chocolate Chip Cookies + Buttercream Icing

For the cookies: 

1 and 1/2 cups
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 stick (1/2 cup) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1-2 Tablespoon milk
2 teaspoons vanilla extract
1.5 Tablespoons red food coloring
1 cup milk chocolate chips

For the Icing

1/2 cup butter, room temp
1 tsp vanilla extract 
2-3 cups powdered sugar (depending on how you like the consistency of your frosting)
1-2 Tablespoons milk (again, depending on how you like the consistency of your frosting)


Mix together flour, cocoa powder and baking soda and set aside. 

In a large bowl, cream the butter until smooth. Add in the brown sugar and granulated sugar and mix well. Mix together the egg, milk and vanilla and add to your sugar/butter mixture. Cream together. 

Add in your red food coloring. It should be a bright red color. When you add the cocoa powder to the mix it will deepen the red. Don't feel shy about adding even more red food coloring after you add in the cocoa you can see from my photos above, they're more brown than red and that's because I didn't quite add enough food coloring. 

Slowly add in your dry ingredients and combine well. Stir in chocolate chips. 

Refrigerate dough for 1 hour. Roll dough into balls and place on a cookie sheet. 

Bake at 350 degrees for 10-11 minutes. Cookies may not have flattened out as much as you like. Simply press lightly on the warm cookies and they will flatten out. 

While cookies are cooling, make your frosting. 

I wanted my frosting to be more of a glaze so I made the consistency much wetter than usual for a buttercream. 

Combine your ingredients until you get the correct consistency. Put the frosting/icing into a ziplock bag and cut a small hole in one of the corners. Drizzle icing back and forth over your completely cooled cookie. 


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