Red Velvet Fudge Cookies

Red velvet combines with a fudge-like texture in these super-soft cookies—Literally impossible to only eat one!

Would you believe me if I told you that these cookies were the first red velvet ANYTHING I’ve ever had in my life?? It’s true. Growing up, my mom never made anything red velvet and us kids weren’t allowed to eat anything that had artificial food coloring in it.

Can you imagine how excited I was the other day, when my mom mentioned that she had found an online brand of food coloring that just so happened to be artificial food dye-free? Needless to say, we ordered a package of it right away. Here’s the link if you’re interested…

I immediately began brainstorming which RV dessert I would try first—I almost decided on RV layer cake with a cream cheese frosting, but for some reason I was really craving cookies—really, anything soft and fudgy (I must still be in a “fudgy” mood after indulging in these brownies last week) After seeing Sally’s version of RV cookies on her blog the other day, I decided that these cookies just absolutely had to happen.

I have seriously just found my absolute favorite cookie. And let me tell you—I have a LOT of favorite cookies, but I think these little guys just took home the #1 prize. So soft. So chewy.  The inside of these cookies is similar to the texture of fudge. Soft and chewy paradise. 

Making the RV cookie dough itself takes literally less than 5 minutes, but chilling the dough for 1 hour before baking is necessary for these cookies success. The dough will be quite sticky and requires a chill time to prevent the cookies from spreading into thin little pancakes. Chilling ensures that your cookies will turn out thick and chewy. Who wants to eat thin cookie pancakes? Not me. And I guarantee you don’t either.

Bake time for these cookies really depend on your oven. My cookies usually never have to go past 9 minutes, but depending on your oven, it could take 10 or 11 minutes. The cookies will be very soft and will appear underbaked when they are done—cool ’em on the baking sheet 10 minutes before transferring to a wire cooling rack.

I like to sprinkle these cookies with coarse xylitol after they’re baked—it adds a sparkly finishing touch and really brings out the red velvet goodness in these cookies! My siblings were a little concerned when they saw me sprinkling these cookies with the xylitol—the xylitol looked similar to the coarse salt that I used frequently and they were afraid I was topping their cookies with salt! (not a bad idea—have you guys ever tried salted chocolate chip cookies?? Dee-lish!)

After photographing these cookies, I vowed to “taste” only one. Somehow that “taste” turned into 2 of these cookies in the space of 5 minutes. 

So I can tell you firsthand that it is literally impossible to only have one of these cookies. Unbelievably addicting. So all you people who are still on New Years diets had better back off and skip this one. These cookies are a serious diet-derailer.

But oh-so worth every minute on the treadmill. 😉

These cookies stay perfectly soft and chewy for up to 3 days. No chance they’re going to last that long, though—My batch was gone by the end of day #1.

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Red Velvet Fudge Cookies

Red velvet combines with a fudge-like texture in these super-soft cookies---Literally impossible to only eat one!

Prep Time 1 hour 5 minutes

Cook Time 9 minutes

Total Time 1 hour 15 minutes

Servings 1 dozen cookies

Ingredients

• 1/2 cup butter softened
• 1 cup coconut sugar
• 1 tablespoon milk
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring I used natural, dye-free food coloring
• 1-1/2 cups white whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Coarse xylitol for sprinkling optional

Instructions

• Place butter and coconut sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 1 minute. Mix in milk, egg, vanilla, and food coloring until combined. In a small bowl, combine flour, cocoa, baking soda, and salt. Add flour mixture to liquid mixture, mixing on medium speed until a dough forms. (dough will be quite sticky) Wrap dough in plastic wrap and refrigerate 1 hour.
• Remove dough from refrigerator and roll into 1-in balls. Place balls on a parchment paper-lined baking sheet. Bake at 350F 9 minutes. (cookies will be very soft) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely. Sprinkle cookies with xylitol if desired.

Notes

Store cookies in an airtight container at room temperature up to 3 days.

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

I know you’ll love all my other cookie recipes. What can I say? I’m a cookie-holic.

 Butter Pecan Shortbread Cookies

(Pinned on Pinterest nearly 4500 times!)

Banana Oatmeal Cherry Cookies

Soft-Baked Oatmeal Chocolate Chip Cookies

Peanut Butter Sandwiches With Chocolate Ganache Filling

FYI—I plan to make up for all those years that I did not have red velvet in my life—so expect more RV recipes in the near future. 😉