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Red Velvet Levain Cookies
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5 from 6 votes

Red Velvet Cookies

These easy super-thick delicious Red Velvet Cookies have the perfect balance of red velvet flavor, with a touch of cocoa and are made from scratch.  These are a little crisp on the edges, a little chewyand gooey, soft in the centers and soooo addictive.  
Prep Time10 mins
Cook Time17 mins
Course: Dessert
Keyword: chocolate chip, cookies, marshmallow, marshmallow frosting, red velvet, white chocolate
Servings: 10 Cookies
Calories:
Author: Kim Lange

Ingredients

Red Velvet Levain Cookies

  • 1 ¼ cups all purpose flour
  • cup unsweetened cocoa powder like Hershey’s
  • ½ teaspoon baking soda
  • 2 teaspoons cornstarch
  • ¼ cup unsalted butter cool, not softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips or any add-ins you wish

Easy Marshmallow Frosting

  • ½ cup salted butter softened
  • 1 to 1 ½ cups powdered sugar
  • 7 ounce jar marshmallow creme
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Levain Cookies

  • Preheat oven to 350 degrees.
  • Line 2 large baking sheets with a silicon mat or parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and cornstarch, set aside.
  • Using mixer, mix together the butter and sugars together for 1-2 minutes, or until sugar dissolves into the butter.
  • Lower the speed to medium-low and mix in the eggs, red food coloring and vanilla.
  • Gradually add in the flour mixture, beating until a flour remains.
  • If adding chocolate chips, fold in chocolate chips with rubber spatula.
  • Using a ¼ cup, large cookie scoop or ice cream scoop, scoop dough and place on prepared baking sheet, spacing 2 inches apart. You should get jumbo 10-12 cookies. Cookies will bake thick.
  • Bake cookies for 17 minutes, or until cookies are soft to the touch. When in doubt, take cookies out early, as they will continue to cook as they cool.
  • Remove from baking sheet after 3-5 minutes and continue to cool on wire rack, then serve as is or with Marshmallow Frosting!

Easy Marshmallow Frosting

  • Combine the butter, powdered sugar, marshmallow creme and vanilla in a large bowl. (If using unsalted butter, add ⅛ to ¼ teaspoon salt)
  • Using mixer, beat until smooth and creamy. Add more powdered sugar if needed to thicken, or a tablespoon of milk if needed to thin it out.
  • Store in the refrigerator until ready to use.
  • Frost on cookies or add to a piping bag and frost.