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Chewy Brownie Red Velvet Cookies

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Delicious Red Velvet Brownie Cookie Recipe

These homemade Red Velvet Cookies have the texture of your favorite brownie and are loaded with white chocolate chips and Christmas M&Ms for a really festive cookie. They are easy to make and freeze great too.

If you are looking for an easy to make cookie that everyone will love this holiday season then these Red Velvet Cookies are just the thing for you! They are as scrumptious as they sound and make 3 dozen, so they are also perfect for sharing (if you choose!).

White dessert plate with stack of red velvet cookies.

Cakey Cookies

I love the texture of a good cakey cookie – you know the ones; slightly crisp on the bottoms and perfectly chewy on the inside. Just like our Chewy Ginger Molasses, these cookies are just that – deliciously chewy and crisp all at the same time…and with POPS of chocolate throughout!

A couple of months ago one of my girlfriends (who is quickly becoming an avid baker) dropped off some red velvet cookies on our porch and I knew right away I had to do a little recreation with my own chocolatey twist. That’s when I added it to the list of cookies to make for our Annual Christmas Baking Frenzy and set out to make the PERFECT cookie for you to enjoy.

Ingredients

  • Flour
  • Cocoa Powder
  • Baking Soda
  • Baking Powder
  • Kosher Salt
  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Egg
  • Milk
  • Vanilla
  • Red Food Coloring
  • Chocolate Chips and M&Ms
Clear glass bowl with dry ingredients for cookies.

Frequently asked questions

What are red velvet cookies made of?

A red velvet cookie is essentially a chocolate cookie but with red food coloring. The basic ingredients for these cookies are flour, sugar, cocoa powder, eggs, butter and of course some chocolate chips. They really are a basic but beautiful cookie!

How to make red velvet cookies

As with most of our cookie recipes you want to be sure to sift your dry ingredients together while your wet ingredients (i.e. butter, sugar, eggs) are mixed until light and fluffy. Once these two steps are done you will add the dry ingredients to your wet and then stir in the chocolate chips and M&Ms to combine.
To keep these cookies chewy like a brownie we chilled the dough before baking and then kept the cooking time quick at 12 minutes.

Can you freeze red velvet cookies?

Yes, freezing these cookies is a great way to keep them fresh long enough to add to your holiday cookie trays for gifting! Be sure to let the cookies cool completely before transferring to an airtight container and freezing.

Be sure to PIN THESE FESTIVE COOKIES so you have them for later!

More Christmas Cookies

Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!

Yield: 24-30

Chewy Red Velvet Cookies

red velvet cookies stacked on marble countertop.

A deliciously rich and chewy red velvet cookie that has the texture of a brownie!

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 27 minutes

Ingredients

  • 1.5 cups All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1/2 cup Butter, softened
  • 3/4 cup Brown Sugar, packed
  • 1/4 cup White Sugar
  • 1 lg Egg
  • 1 tbsp Milk (we use 2%)
  • 1 tbsp Vanilla
  • 1 tbsp Red Food Coloring (more for brighter red cookie)
  • 1 cup M&Ms and White Chocolate Chips combined

Instructions

  1. Begin by sifting (or whisking) together the flour, baking soda, baking powder, salt and cocoa powder in a medium bowl, set aside.
  2. In stand mixer (or with hand mixer) beat butter on high speed for 30 seconds to fluff - then add both sugars and beat on medium speed until creamy.
  3. Beat in the egg, vanilla and milk and mix until fully incorporated. Then add food coloring and mix to combine.
  4. Add in the dry to the wet mixture and beat on low speed until mixed. Add in M&Ms and white chocolate chips and stir with wooden spoon to combine.
  5. Cover dough with plastic wrap and allow to chill for at least 1 hour in the fridge.
  6. Preheat oven to 350F and line baking sheets with parchment paper, or silicone liners.
  7. Scoop chilled dough using a tablespoon and gently roll into a ball. Place on baking sheet leaving about 1.5" between the dough balls.
  8. Bake for 10-12 minutes, cookies will be soft when they come out of the oven so allow to cool completely to keep their shape.

Notes

If you want to make the dough ahead of time you can keep it in the fridge for 2 days.

If you want a brighter red you can add more food coloring, I prefer mine to be slightly red.

For a crisper cookie add 3 minutes cooking time.

Nutrition Information:

Yield:

30 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 103mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g

*Please note that nutritional values are not always 100% accurate and are to be used as a guide.

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