Red Velvet Cake Cookies (with Greek Yogurt)

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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? 🙂

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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.

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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]

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15 thoughts on “Red Velvet Cake Cookies (with Greek Yogurt)”

  1. Non-cake mix one-bowl cookies. This is awesome!

    I actually have a cookie recipe I’ve been working on (next week post) that uses some Greek yog in the batter. But just a bit…love that you worked in a cup!

    1. Can’t wait to see your cookie recipe with yogurt. And yes, the full cup of greek yogurt in these was a rarity — but hence the more cake-like texture of the usual crispyness of a regular cookie!

    1. Thanks, Erin! To be honest I’ve never baked a ton of red velvet desserts, but these cookies make me want to do it more often. Let me know if you try these.

    1. That’s what happens when I have a couple weeks off — I do crazy things like bake red velvet cookies from scratch. 😉 Thanks Sally!

    1. I agree, Heather! This is actually one of my first (if not my first) ventures in red velvet baking without the help of a packaged mix. I’ll have to do it more often!

  2. hey there-

    i was just googling red velvet cookie recipes and came across yours- i love that it uses greek yogurt! i want to make cookies to send to my sister and brother-n-law for their 1 yr anniversary, as i made them a red velvet wedding cake last year 🙂 just wondering though if these could survive a possible few days in the mail? they live in new mexico and i live on the east coast, and due to our glorious mail system and their remote location, anything i send will take some time to get there. i would use airtight packaging, but do you think the cookies will start to get stale after a day or so?

    thanks!! 🙂

    1. Hi Laura – I don’t think they would get stale, because the greek yogurt makes them very moist cookies. However, I don’t know how they would ship given the heat in the Southwest lately! Worth a try though, right?

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