Lately I’ve really embraced from-scratch baking. In the past, a recipe of mine involving the word “cake” was likely accompanied by a boxed cake mix. Don’t get me wrong, sometimes you just can’t beat boxed cake mix creations… but I’ve been trying to challenge that. 😉
One of my latest “no boxed mix required” creations are these red velvet cake cookies. Yes, cookies that taste like red velvet cake. And they have the soft-baked texture of a cake as well. Who wants one? 🙂
As many of my favorite soft-baked cookie recipes do, these cookies involve greek yogurt. By creaming softened butter with plain nonfat Chobani greek yogurt, the cookies bake up soft and moist, just like the best cakes do. As an added bonus, using part greek yogurt in place of an all-butter recipe ups the nutrition situation in the cookies.
If I haven’t already sent you running to the kitchen to whip up these cookies, I’ll leave you with one last bite of awesomeness. The whole recipe comes together in one bowl. That’s right — you just mix the wet ingredients, and then gently fold in the dry ingredients to the same bowl. Less cleanup, more simplicity, and these soft, rich cookies to enjoy afterward!
[print_this]Red Velvet Cake Cookies
Soft-baked, super moist red velvet cake cookies made with greek yogurt. Dark chocolate chips are folded into the cookie dough for an extra rich treat.
Makes about 3 dozen cookies
Prep time: 15 minutes
Cook time: 10 minutes
- 1/2 cup butter, softened
- 1 cup nonfat plain greek yogurt
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- Red food coloring
- 1 1/2 cups dark chocolate chips
Heat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, beat the butter, yogurt, and sugars until creamy. Add the eggs; mix until blended. Add the baking soda, salt, cocoa, and flour; mix until well combined. To color the dough, add red food coloring in increments until the dough resembles a deep red color (the amount will vary depending on the food coloring used). Fold in the chocolate chips.
Drop the dough by rounded tablespoon onto the prepared cookie sheets, about 2 inches apart. Bake 8 to 10 minutes. Allow the cookies to cool 10 minutes before removing from the cookie sheets to cool completely. Store cooled cookies in an airtight container. Extra cookies can be frozen.
This is an original recipe from http://www.littlebittybakes.com. [/print_this]