This Red Velvet Cookie is sized down for two, just in time for Valentine’s Day and is chewy, chocolate filled and full of flavour!
Hello everyone, hope you’re all doing well! Valentine’s Day is almost here and today I’m sharing a Red Velvet Cookie sized down for you and your loved one today!
I have wanted to make a Red Velvet Cookie in a skillet for ages, but I just hadn’t got round to it. I don’t know about you, but I have a mental list of things I want to make and then randomly something super exciting will pop into my head and everything else gets bumped down!
This Red Velvet Cookie is so easy to make and great for Valentine’s Day or any other time if you don’t really do Valentine’s Day! You could make it with the children and get them to decorate it, or just make it for you and your loved one.
We are not huge on Valentine’s Day in my house, but we give each other cards and I usually bake something for my husband.
This Red Velvet Cookie is easy to make and you can make the dough ahead of time, then bake it when you need it. I love making things in a skillet as I think it looks good and it means less washing up as you can bake it and serve it in the same pan!
You will need some strong red food colouring for this recipe, I would advise using a professional gel colour as they are super intense and you don’t need much. I have tried the gel food colouring from the supermarket and you have to use the whole bottle!
I use Wilton gel food colouring. It can be messier as they’re in little pots, but I place the pot onto kitchen paper and then use a toothpick to pick the colour up. I also wear gloves so my hands don’t look like I’ve been committing crimes!
To make this Red Velvet Cookie you just have to cream butter and sugar together, add in an egg and some vanilla, add your bicarbonate of soda/vinegar mix, tip in your dry ingredients and dye it red.
This recipe doesn’t require any chilling, so you can go from mixture to eating in 40 minutes! I decided to add white chocolate chips to my Red Velvet Cookie as I love having a melty chocolate chip in every bite. You can use milk or dark chocolate chips if you prefer.
I decorated my cookie with some cream cheese frosting, pink sprinkles and a drizzle of raspberry sauce. I used the raspberry sauce because I wanted something pink/red, but you could drizzle chocolate sauce on if you’d rather. You could also buy heart shaped sprinkles, but I had a blush/rose gold mixture in my cupboard and I thought it looked cool on top of my cookie.
I also decided to be lazy and use store bought frosting for the top this time. You don’t need that much, so I thought it would be a waste to try and make frosting as I have a frosting recipe I always use, but it would make way too much! I placed my frosting in the centre as for my photos I wanted you to be able to see every element, but you can either spread it over the cookie to cover it, or pipe it around the edge. It’s completely up to you!
Red Velvet Cookie For Two
Ingredients
- For the cookie:
- 1 stick (113g) unsalted butter
- 1/4 cup (50g) caster/white sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup (175g) plain/all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp cornflour/cornstarch
- Pinch of salt
- 1/2 cup (87g) white/milk/dark chocolate chips
- 1 tsp bicarbonate of soda/baking soda
- 1 tsp white vinegar
- For the topping:
- Red food colouring, Amount will change depending on what type you use. I advise using a professional gel, otherwise you'll probably have to use an entire bottle of food colouring.
- 5 tbsp store bought vanilla or cream cheese frosting
- Sprinkles to decorate, optional
Instructions
- Preheat the oven to 180C/350F and spray an 8 inch skillet with cooking spray. You can use any small baking dish, just be aware that the cooking time may change.
- Place the butter, white and light brown sugar into a large bowl, or the bowl of a stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.
- Add in the egg and vanilla, scraping down the sides as necessary, mixing on medium speed until everything is well combined.
- Place the flour, cocoa powder, cornflour, salt and chocolate chips into a small bowl and stir until all the chocolate chips are coated in flour.
- Place the bicarbonate of soda into a small glass, then add the vinegar and stir. It will froth up and then calm down. Pour this into your egg and sugar mixture and mix until combined.
- Add in your red food colouring, a little at a time, until you have your desired colour. If you're using liquid food colour you will probably need the whole bottle. I used Wilton gel colour and needed around 1/2 a teaspoon.
- Tip in your flour mix and then mix on medium speed until everything comes together into a dough. If once you've added the flour, you're not happy with the colour, add a bit more and mix. Once you're happy with the colour, spoon your mixture into your prepared skillet and smooth into an even layer.
- Place your Red Velvet Cookie into the oven for 20-25 minutes, until risen, the top looks matte in the oven light and an inserted skewer into the centre comes out clean/with one or two crumbs on. It's fine if the centre still feels a bit soft.
- You can either dig straight in, or wait around 30 minutes to decorate. I spooned the frosting into the centre of my cookie, then drizzled raspberry sauce on and added sprinkles. You can either cover the whole top of the cookie with frosting, by spreading it using a small angled spatula, or pipe frosting around the edge.
- If you don't eat it all in one go, be sure to not leave it in the skillet as it may start to taste metallic. I cut the leftovers into wedges and then placed them in an airtight container. This Red Velvet Cookie will keep at room temperature, for 5 days. You can serve it at room temperature or warmed in the microwave.
