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Red Velvet Cookies with Molten Chocolate Center

Thick, bakery-style red velvet cookies stuffed with a gooey, molten dark chocolate ganache center and topped with crushed chocolate sandwich cookies.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freezing time 1 hour
Total Time 1 hour 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Molten Chocolate Center
  • 1 cup semi-sweet or dark chocolate chips
  • 0.25 cup heavy cream
Red Velvet Cookie Dough
  • 2.5 cups all-purpose flour
  • 0.25 cup Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened to room temperature (1.5 sticks)
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1 tbsp pure vanilla extract
  • 1 tbsp red gel food coloring
  • 1 cup crushed chocolate sandwich cookies divided (like Oreos)

Equipment

  • Baking sheet
  • Parchment paper
  • Stand Mixer or Hand Mixer
  • Microwave-safe bowl

Method
 

  1. Melt chocolate chips and heavy cream in the microwave in 20-second bursts until smooth. Let cool slightly, then scoop 12 mounds onto parchment paper. Freeze for 1 hour until solid.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
  3. Beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  4. Mix in the egg, egg yolk, vanilla, and red gel food coloring until vibrant.
  5. Gradually add the dry ingredients to the wet dough, mixing until just combined. Fold in half of the crushed cookies.
  6. Flatten 3 tablespoons of dough, place a frozen chocolate mound in the center, and wrap the dough tightly around it, sealing completely.
  7. Chill the stuffed dough balls in the fridge for 30 minutes. Preheat oven to 350°F (175°C).
  8. Bake on a parchment-lined sheet for 11-13 minutes. Immediately press remaining crushed cookies onto the tops. Cool for 10 minutes before serving.

Notes

Gel food coloring is highly recommended over liquid drops; it provides a much deeper, more vibrant red without watering down the cookie dough.