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heart shaped red velvet cookie in hand
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5 from 4 votes

HEART SHAPED RED VELVET COOKIES

This heart shaped red velvet cookies are chewy cookies and crunchy. Filled with white chocolate chips and macadamia nuts for an extra crunch. These makes perfect Valentine's Day edible gift.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: cookies
Cuisine: American
Keyword: heart shaped cookies, red velvet cookies, valentine cookies
Servings: 12 cookies
Calories: 284kcal
Author: Julia

Ingredients

  • 1 & ¾ cups (235 g) all-purpose flour
  • 2 tablespoons (15 g) cocoa powder
  • 1/4 teaspoon (1.4 g) salt
  • ½ teaspoon (5.25 g) baking powder
  • 1/2 cup (115 g) unsalted butter melted
  • 1/3 cup (75g) brown sugar
  • 1/3 cup (75 g) white granulated sugar
  • 2 large (100 g) eggs
  • 2 teaspoons (13 g) red gel food colouring
  • 1 teaspoon (4 g) vanilla extract
  • 1/2 cup (100 g) white chocolate chips few extra white chocolate chips for after baking
  • 1/2 cup (59 g) macadamia nuts chopped

Instructions

  • Start by measuring the dry ingredients. I use measuring cups and spoons, but you can also measure with a kitchen digital scale. In a medium mixing bowl, combine all-purpose flour, cocoa powder, baking powder and salt, and mix with a whisk to combine. Set aside.
    1 & ¾ cups (235 g) all-purpose flour, 2 tablespoons (15 g) cocoa powder, 1/4 teaspoon (1.4 g) salt, ½ teaspoon (5.25 g) baking powder
  • In another large bowl, add melted butter, both sugars (brown and white) and mix until combined. Add two large eggs and break them down by mixing with a whisk. Add vanilla extract and red food gel colouring. Mix it in with a whisk.
    1/2 cup (115 g) unsalted butter, 1/3 cup (75g) brown sugar, 1/3 cup (75 g) white granulated sugar, 2 large (100 g) eggs, 2 teaspoons (13 g) red gel food colouring, 1 teaspoon (4 g) vanilla extract
  • Take the dry ingredients mixture and add it to the liquid mixture in two separate batches. Fold it in with a silicon spatula. Add white chocolate chips and chopped macadamia nuts. Fold them in as well.
    1/2 cup (100 g) white chocolate chips, 1/2 cup (59 g) macadamia nuts
  • Cover the mixing bowl with food foil and refrigerate for a minimum of 30 minutes.
  • Preheat the oven to 350 F / 177 C and prepare the non-stick cookie sheet. Scoop the cookie dough with the cookie scoop (60 ml or 4 tablespoons large), or measure 12 balls of cookie dough with a kitchen digital scale (approximately, 60 - 65 grams each).
  • Place a cookie cutter onto the non-stick cookie sheet. Roll a ball from the cookie dough and place it inside the heart cookie cutter. Squish it gently inside the heart cookie cutter, so the dough fills up completely the shape of a cookie cutter. Remove the cookie cutter and repeat until you get 12 cookie hearts. Keep a space in between the cookies on the non-stick cookie sheet, about 1 inch is enough, because the cookies won't spread much.
  • Bake the cookies in the oven (middle rack) for 9 minutes. For softer cookies, bake 8 minutes, for crunchier cookies, bake 10 -12 minutes.
  • Take out the cookie sheet from the oven and add more white chocolate chips on top of the cookies. Transfer the cookies onto the expandable cookie cooling rack.