Instead of red velvet cookies, these Valentine’s Day chocolate chip cookies are rose velvet cookies. They’re made using rose icing color, unsweetened cocoa powder, and a generous amount of bittersweet chocolate chips. After being drizzled with rose-colored icing and sprinkled with lots of tiny candy heart sprinkles, these lovely sweet cookies are ready to be given to your special Valentine.
I thought today, that I would share a day in my life the week before Valentine’s Day when I clearly over-scheduled life.
The alarm went off at 6:00 in the morning. The alarm clock continued to go off every nine minutes for the next hour after that because I stayed up way too late the night before. Brenna decided that it was time for me to get up, and leaped onto the bed to scream directly in my face. This is a new thing for her. I hate it. This means that it is a habit that is here to stay.
I dragged myself out of bed and to the office, where I scanned through several recipes to help develop my own version of a Red Velvet Chocolate Chip Cookie. For those of you who say you can’t mess with a recipe when baking, you are wrong; you just need to know what you are doing. I mess with almost every recipe I make.
I put together everything I needed to make the cookie dough so that the dough would be ready for me when I got home from work. There was flour everywhere because I was rushing, which meant that I had a lot more cleaning up to do than normal. That’s a lot of cleaning up; I’m messy on a good day. I had to go upstairs to the guest room to get more flour for the cookie dough. Doesn’t everyone store his or her extra flour in his or her guest bedroom? Five minutes later, I headed back up to the guest room to get Wilton Rose Icing Color, because I had decided to make Rose Velvet Chocolate Chip Cookies. Once again, doesn’t everyone keep his or her food coloring in his or her guest room closet? No. Well, I probably envy the size of your kitchen then.
I stored the finished dough in a sealed Pyrex bowl and then shoved it into the refrigerator on top of the pizza box filled with pizza from our trip to The Breeze for dinner the previous evening. After cleaning up the insane mess that I had allowed to get out of hand, I headed to the bathroom to start getting ready for work.
An hour and a half later I was finally leaving the house for work. I was late. Very late. This meant that I would be working late to make up for the time lost.
It was lunchtime, and I realized that I didn’t have any white chocolate chips at home. I decided to go to the market to pick some up on my lunch hour, along with some chicken salad from their deli. I’ll be writing more about that later this week.
At 5:00 I got desperate and called B.O.B. Bob. I needed him to turn the oven on to preheat if he arrived home before me. We would have to leave the house at 7:00 to go to the theatre, and I had very little time to bake and decorate the cookies.
When I walked in the door, just a little before 6:00, I said hello to Brenna who was scratching on her cardboard candy cane in the foyer. I washed my hands and quickly began rolling the dough into uniform balls. The dough was hard as shit from being refrigerated all day. My hands quickly became tired, but I rushed to get the job done.
I did not have enough time to let the cookies cool properly, so I placed each cooling rack of baked cookies into the fridge until the next batch came out of the oven, to help speed up the process. Sometimes I truly am brilliant.
I put together the icing drizzle, only to realize that I should have sifted the powdered sugar. It took me quite some time to get all of the lumps out of my icing. Sometimes I am not so brilliant. I also added way too much Wilton Rose Icing Color to the icing, leaving me with a neon pink icing color. Sometimes I am really, really, really not so brilliant. Oh well, it was not what I was going for, but I was not about to start again from scratch; I only had 10 minutes left before we needed to leave the house.
I managed to get icing everywhere, making a complete mess, and had one incident during which the lid from the icing bottle blew off. One cookie was ruined from this mishap, but B.O.B. Bob would love it because it was literally swimming in icing. I finished decorating the cookies with not a minute to spare.
After locking Brenna out of the kitchen, B.O.B. Bob and I rushed to NextStop Theatre to see Love, Loss, and What I Wore. I loved it, and B.O.B. Bob hated it. This is not a play for men, but I guarantee that every woman will totally connect with the message and emotions this play evokes. Go see it. Just don’t take your man with you when you do.
We rushed home in the bitterly cold evening, to find Brenna pissed because she had been locked out of the kitchen. No big surprise there. Now it was time to package the cookies and clean up the mess. Oh, what a mess. There was neon pink icing everywhere. But that’s not nearly as bad as the candy heart sprinkles that were scattered over the entire counter and half of the kitchen floor.
Thirty minutes later, everything was cleaned up and tucked away. I grabbed the leftover pizza out of the fridge and heated it up for dinner. It was the best-tasting pizza in the world at this point; it was also 10:30 at night.
I got ready for bed after dinner and headed up to the office to do some exercises and watch a little bit of television. After bawling my eyes out while watching “The Vampire Diaries,” I finally decided I needed to get to bed before 1:00 in the morning. I would need to wake up early to get to work on time with my cookies; my cookies that were yummy, neon pink, and took way too much time to make during a week when there really wasn’t enough time.
Ingredients:
Cookies:
- 1 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 2 Eggs
- 1 Tablespoon Heavy Whipping Cream
- 1 Tablespoon Vanilla Extract
- 1/8 Teaspoon Rose Icing Color
- 3 Cups All-Purpose Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Tablespoon Baking Soda
- 1 Teaspoon Kosher Salt
- 1 (10-oz) Bag 60% Caco Bittersweet Baking Chips
Icing:
- 1/4 Cup White Baking Chips
- 4-oz Cream Cheese
- 2 Teaspoons Vanilla Extract
- 1 Cup Powdered Sugar
- Rose Icing Color
- Heart Shaped Sprinkles
Directions:
Cookies:
- Cream the butter and sugars together, on medium speed for 3 minutes.
- Add one egg at a time, and mix on medium speed for 30 seconds.
- Add the cream, vanilla, and icing color; mix on medium speed for 1 minute.
- Sift the flour, cocoa, baking soda, and salt in a medium bowl. On low speed, slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Use a silicone spatula to mix in the chocolate baking chips.
- Store in an airtight container in the refrigerator for at least 4 hours.
- Preheat oven to 350 degrees.
- Form dough balls a little smaller than a ping pong ball, and place them on a Silpat or parchment paper-lined baking sheet. Flatten each ball slightly with your palm, making sure to keep a circular shape.
- Bake for 10 minutes.
- Allow the cookies to cool for 3 minutes, before transferring them to a baking rack to cool completely before drizzling with icing.
Icing:
- Place the white baking chips and the cream cheese in a medium microwave-safe bowl.
- Microwave the baking chips and cream cheese for 30 seconds, stir, and then microwave for an additional 30 seconds and stir again.
- Whisk in the vanilla, and then the powdered sugar.
- Add the icing color a tiny dab at a time, until you reach the color you desire.
- Drizzle the cookies using the tines of a fork, a plastic decorating bottle, or a Ziploc bag with the tip snipped off.
- Top each cookie with heart-shaped sprinkles, before the icing hardens.
- Allow the cookies to set for several hours to allow the icing to dry, before storing them in an airtight container.
Suggestions:
- This recipe will yield approximately 4-dozen cookies.
- If you don’t have Rose Icing Color, use red or pink food coloring instead.
- Sift the powdered sugar to avoid lumps.
- Go see Love, Loss, and What I Wore. It really makes you think about every piece of clothing you have worn throughout your life. One of my own favorite memories is of a dress my mother made me when I was young, which had little purple flowers all over it. I refused to give up that dress and wore it as a shirt eventually before I finally outgrew it all altogether.
Improvements:
- Drizzle the cookies with melted chocolate instead of icing.
- Top the cookies with finely chopped nuts, after you have drizzled them with icing or chocolate.
- CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Valentine’s Day cookies section.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 2 Eggs
- 1 Tablespoon Heavy Whipping Cream
- 1 Tablespoon Vanilla Extract
- 1/8 Teaspoon Rose Icing Color
- 3 Cups All-Purpose Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Tablespoon Baking Soda
- 1 Teaspoon Kosher Salt
- 1 (10-oz) Bag 60% Caco Bittersweet Baking Chips
- 1/4 Cup White Baking Chips
- 4-oz Cream Cheese
- 2 Teaspoons Vanilla Extract
- 1 Cup Powdered Sugar
- Rose Icing Color
- Heart Shaped Sprinkles
Directions:
- Cream the butter and sugars together, on medium speed for 3 minutes.
- Add one egg at a time, and mix on medium speed for 30 seconds.
- Add the cream, vanilla, and icing color; mix on medium speed for 1 minute.
- Sift the flour, cocoa, baking soda, and salt in a medium bowl. On low speed, slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Use a silicone spatula to mix in the chocolate baking chips.
- Store in an airtight container in the refrigerator for at least 4 hours.
- Preheat oven to 350 degrees.
- Form dough balls a little smaller than a ping pong ball, and place them on a Silpat or parchment paper-lined baking sheet. Flatten each ball slightly with your palm, making sure to keep a circular shape.
- Bake for 10 minutes.
- Allow the cookies to cool for 3 minutes, before transferring them to a baking rack to cool completely before drizzling with icing.
- Place the white baking chips and the cream cheese in a medium microwave-safe bowl.
- Microwave the baking chips and cream cheese for 30 seconds, stir, and then microwave for an additional 30 seconds and stir again.
- Whisk in the vanilla, and then the powdered sugar.
- Add the icing color a tiny dab at a time, until you reach the color you desire.
- Drizzle the cookies using the tines of a fork, a plastic decorating bottle, or a Ziploc bag with the tip snipped off.
- Top each cookie with heart-shaped sprinkles, before the icing hardens.
- Allow the cookies to set for several hours to allow the icing to dry, before storing them in an airtight container.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
White Chocolate Red Velvet Cake Mix Cookies
Nutty M&M Peanut Butter Cup Valentine Cookies
Whether you’re looking for a rich and decadent chocolate treat, a buttery shortbread cookie, or something with a hint of fruity sweetness, we’ve got you covered with our list of “14 Valentine’s Day Cookies You’ll Love at First Bite.” From classic favorites to unique and easy-to-make recipes, there’s something for everyone to enjoy. So grab your apron and get ready to whip up some love-filled treats that will have your Valentine falling head over heels at first bite. CLICK HERE for the recipes.
