Sweet little red velvet crinkle cookies filled with mini chocolate chips!
Just in time for the holidays!
These red velvet chocolate chip cookies are an absolute dream come true for all of us chocolate lovers. Making red velvet cookies from scratch, adding in mini chocolate chips, and then coating them in powdered sugar is downright delicious. They are a little crisp on the outside, but soft and cracked in the middle, with lots of chocolate flavor. These are practically sinful red velvet cookies and it’s not hard to see why. Packed with so much rich flavor in every sweet bite, you may find yourself eating more than you can share.
What are crinkle cookies?
Crinkle cookies are the term given to cookies are rolled in powdered sugar before baking and crinkle in the oven. These cookies puff up and expand as they are breaking, creating fault-lines in the powdered sugar coating that look like cracks and crinkles, hence the name. This red velvet crinkle cookies recipe takes a fun spin on that by making cookies that crinkle but that are also packed with chocolate chips (not something traditionally put into a crinkle cookie. Not only that but the red and white color is perfect for the holidays so make a fresh batch to share with friends and family for a festive gift!
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Unsalted butter
- Granulated sugar
- Vanilla extract
- White vinegar
- Red food coloring
- Mini chocolate chips
- Powdered sugar
For the exact amounts needed, please see the recipe card below.
How to Make Chocolate Chip Red Velvet Crinkle Cookies
- Cream together the butter and sugar until fluffy in a mixing bowl.
- Add in the eggs, one at a time, beating well after each addition.
- Stir in the milk, vanilla, vinegar and food coloring. Mix well to combine.
- In another bowl combine the flour, cocoa powder, baking powder, baking soda, and salt with whisk until well mixed.
- Slowly add the dry ingredients into the wet ones, stirring until just combined.
- Mix in the chocolate chips and cover the bowl with plastic wrap. Chill for 2 hours.
- Preheat your oven to 350 degrees F.
- Line baking sheets with parchment paper. Set aside temporarily.
- Pour one cup of powdered sugar into a shallow bowl.
- With buttered hands roll your dough out into 1 1/2 inch sized balls.
- Roll the dough balls through the powdered sugar until completely coated.
- Place onto your prepared baking sheets and bake in the oven for 12-14 minutes or until the cookies have cracked and the edges look set.
- Let the cookies rest on the baking sheet for 2 minutes before removing and placing on wire racks to completely cool.
How to store crinkle cookies
Keep these cookies stored in an airtight container at room temperature for up to a week. Note that the cookies will taste best when eaten within 2 or 3 days, because after that they may start to feel like they have dried out.
Can I Freeze red velvet crinkle cookies?
For longer storage, you can place them in an airtight container for up to three months. When you’re ready to eat a cookie, simply place it on the counter to come to room temp (this will only take a couple of minutes, depending on how many cookies you are trying to warm p at once). For appearances, you may wish to roll the cookies in a fresh coating of powdered sugar before serving or eating as the freezer and thawing will make your white coat dissolve.
Why do crinkle cookies need to be refrigerated?
the dough for your cookies will need to be well chilled and cold before baking. this is because the butter needs to be as cold as possible to ensure that the cookies don’t fall flat or spread while baking. You want the dough to remain as shapely as possible in the hot oven so that it can get that nice crinkly look we are seeking.
We love red velvet around here and I’m sure you feel the same. Check out these other great red velvet recipes:
- Red Velvet Cake Roll
- Red Velvet Brownies
- Red Velvet Chocolate Chip Muffins
- Red Velvet Cheesecake Gelato
- Red Velvet Cookie Cake
- Red Velvet Cheesecake Pretzels Recipe
- 3 cups flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cup sugar
- 3 eggs
- 1 tablespoon buttermilk
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
- 1/2 bottle (1 oz) red food coloring (about 5 teaspoons)
- 1 1/2 cups mini chocolate chips
- 1 cup powdered sugar
- In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in milk, vanilla, vinegar and food coloring, mixing well.
- Combine flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Whisk all ingredients.
- Slowly add dry ingredients to wet ingredients, stirring just until combine. Mix in chocolate chips. Cover with plastic wrap and chill for 2 hours.
- Preheat oven to 350. Line baking sheets. Pour 1 cup of powdered sugar in a shallow bowl. With buttered hands roll dough into 1 1/2 in balls. Bake for 12-14 minutes or until cookies have cracked and edges are set. Let cookies rest on baking sheet for 2 minutes before removing to cooling racks.
Serving Size1 cookie
Amount Per Serving Calories 94Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 53mgCarbohydrates 14gFiber 1gSugar 9gProtein 1g