Cherry-Filled Red Velvet Cookies
Cherry-Filled Red Velvet Cookies
Ingredients
For the Cookies
- 1 box red velvet cake mix, 15.25 ounces
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
For the Cherry Filling
- 1/2 cup cherry pie filling, drained well
For the Decoration
- 1 cup white candy melts
- 1/4 cup red candy melts, optional
- 2 tablespoons sprinkles, red or white, optional
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the red velvet cake mix, all-purpose flour, unsweetened cocoa powder, and baking powder until well combined.
⏱️ 2 min
- 3
In a large mixing bowl, cream together the softened unsalted butter, large egg, and vanilla extract using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Using a small cookie scoop (about 1 1/2 tablespoons), scoop out dough and flatten it slightly in your palm. Place about 1/2 teaspoon of the drained cherry pie filling in the center. Carefully fold the dough around the filling and roll gently into a ball, ensuring the filling is completely enclosed. Repeat with the remaining dough and filling. This recipe yields about 18 cookies.
⏱️ 10 min
- 6
Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 7
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 8
Once cookies are completely cool, melt the white candy melts according to package directions (microwave or double boiler). If using, melt the red candy melts in a separate small bowl.
⏱️ 3 min
- 9
Dip the cooled cookies halfway into the melted white candy melts, or drizzle the melted white candy melts over the cookies using a spoon or fork. If desired, drizzle with melted red candy melts as well. Immediately sprinkle with optional sprinkles.
⏱️ 7 min
- 10
Allow the candy melts to set completely at room temperature or in the refrigerator for a few minutes before serving. Store in an airtight container.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry-Filled Red Velvet Cookies
Ingredients
For the Cookies
- 1 box red velvet cake mix, 15.25 ounces
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
For the Cherry Filling
- 1/2 cup cherry pie filling, drained well
For the Decoration
- 1 cup white candy melts
- 1/4 cup red candy melts, optional
- 2 tablespoons sprinkles, red or white, optional
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the red velvet cake mix, all-purpose flour, unsweetened cocoa powder, and baking powder until well combined.
⏱️ 2 min - 3
In a large mixing bowl, cream together the softened unsalted butter, large egg, and vanilla extract using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Using a small cookie scoop (about 1 1/2 tablespoons), scoop out dough and flatten it slightly in your palm. Place about 1/2 teaspoon of the drained cherry pie filling in the center. Carefully fold the dough around the filling and roll gently into a ball, ensuring the filling is completely enclosed. Repeat with the remaining dough and filling. This recipe yields about 18 cookies.
⏱️ 10 min - 6
Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 7
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 8
Once cookies are completely cool, melt the white candy melts according to package directions (microwave or double boiler). If using, melt the red candy melts in a separate small bowl.
⏱️ 3 min - 9
Dip the cooled cookies halfway into the melted white candy melts, or drizzle the melted white candy melts over the cookies using a spoon or fork. If desired, drizzle with melted red candy melts as well. Immediately sprinkle with optional sprinkles.
⏱️ 7 min - 10
Allow the candy melts to set completely at room temperature or in the refrigerator for a few minutes before serving. Store in an airtight container.
⏱️ 10 min