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Indulge in the ultimate treat with our Giant Red Velvet Cookies! These oversized, luscious confections are packed with the rich, decadent flavor of red velvet and studded with generous white chocolate chips. Each bite is a perfect balance of velvety cocoa goodness and creamy sweetness, creating a heavenly experience for your taste buds.
Whether you're a red velvet enthusiast or simply a cookie lover, these Giant Red Velvet Cookies are sure to impress with their irresistible flavor and irresistible size. Enjoy them as a delicious snack or share with friends for a delightful and indulgent treat!
These are lightened up by substituting in natural sweetened for the lot of the sugars. That’s really the only change here other than using a reduced fat cream cheese. These cookies are pretty easy to make, especially if you go without the cream cheese filling which can be a little tricky to stuff the cookies with unless you go with more of a thumbprint style like I did.
Be careful not to over bake these. They’ll feel a little soft and almost not cooked all the way through at the 20 minute mark, but honestly that’s when you should take them out since they continue to cook on the cookie sheet after being removed from the oven.
Giant Red Velvet Cookies
Ingredients
- 2 1/4 C. Flour
- 1-2 Tbsp. Unsweetened Cocoa Powder
- 1 1/2 Tsp. Corn Starch
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 3/4 C. Butter
- 1/4 C. + 2 Tbsp. Brown Sugar/Sweetener Blend
- 1/4 C. Sugar
- 1/4 C. Natural Sweetener
- 1 Whole Egg
- 1 Egg yolk
- 2 Tsp. Vanilla Extract
- Red Food Coloring
- 1 1/2 C. Semi-Sweet Chocolate Chips
- 2 Oz. Reduced Fat Neufchatel Cream Cheese
- 1 Tbsp. Syrup or Powdered Sugar
Instructions
- Preheat the oven to 400 degrees F. and line two baking sheets with parchment paper or silicone baking mats; set aside.
- In a large bowl, whisk together the 2 1/4 C. Flour, 1-2 Tbsp. Unsweetened Cocoa Powder, 1 1/2 Tsp. Corn Starch, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt; set aside.
- In the base of stand mixer, beat together the 3/4 C. Butter, 1/4 C. + 2 Tbsp. Brown Sugar/Sweetener Blend, 1/4 C. Sugar, and 1/4 C. Natural Sweetener for four minutes.
- Add in the 2 Eggs, 2 Egg Yolks, 2 Tsp. Vanilla Extract, and Red Food Coloring. Beat again until just combined.
- Reduce the speed and add in the flour mixture to mix until just combined.
- Stir in the 1 1/2 C. Semi-Sweet Chocolate Chips.
- Divide the dough evenly into 6 pieces onto the prepared baking sheets.
- Round the dough into balls and flatten them slightly, setting them far enough apart to allow room to spread.
- Optionally, mix the 2 Oz. Reduced Fat Neufchatel Cream Cheese and 1 Tbsp. Syrup or Powdered Sugar together to make a sweetened cream cheese mixture. Create a well in the center of each cookie and fill with the cream cheese mixture and/or try and wrap the dough around the cream cheese some.
- Place two on a baking sheet about 6” apart and bake for 20-25 minutes or until the edges and top are slightly browned.
- Cool the cookies on the baking sheet for about 15 minutes then transfer to a wire rack to continue to cool completely.
Nutrition Facts
Calories
349.55Fat (grams)
21.05 gSat. Fat (grams)
12.48 gCarbs (grams)
38.94 gFiber (grams)
2.67 gNet carbs
36.26 gSugar (grams)
13.11 gProtein (grams)
4.75 gSodium (milligrams)
317.51 mgCholesterol (grams)
61.84 mgNutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
