Valentine’s Day is the time for Red Velvet everything!! One of our favorite cookies is white chocolate macadamia and I just had to give these a little Valentine’s Day twist.
Not quite sure what our plans going to end up being this year, but you can bet that something yummy will be on the table! Also going to try and make some chocolate dipped strawberries….yum!
If you have kids you can really have fun with the icing! As you can see I went a little overboard, but I think they look really cool!
- 1 1/2 Cups Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter, softened to room temperature
- 3/4 Cup Brown Sugar, packed
- 1/4 Cup Granulated Sugar
- 1 Egg, room temperature
- 1 Tbsp Milk
- 2 tsp Vanilla Extract
- 0.5 oz Red Food coloring
- 3/4 Cup White Chocolate Chips
- 1/2 Cup Unsalted Macadamia Nuts, chopped
Cream Cheese Frosting
- 1/4 Cup Cream Cheese, softened to room temperature
- 3 Tbsp Milk or Cream
- 1/2 Cup Powdered Sugar
- Red Food Coloring
** Start making these ahead of time because they NEED to be in the fridge for at least an hour before baking.
In a medium mixing bowl combine the flour, cocoa, salt and baking soda. Set aside.
In your stand mixed beat the butter until it’s completely smooth. Add both sugars and beat until you have a grainy paste. Add the egg, vanilla and milk, mix well. Add the food coloring.
Slowly mix in the dry ingredients,, white chips and nuts until you have a sticky dough. Add more food coloring if desired. Cover and place in the fridge for at least an hour.
Preheat oven to 350 degrees. Use a cookie scoop to ball the dough onto a non-stick cookie sheet. Bake for 10-11 minutes. Remove from the oven, the cookies will be in sort of a mound shape. Use the back of a big spoon to flatten them out by gently pressing in the middle of the cookie. You can press a few extra chips in the top for some good visuals.
To make the frosting beat the cream cheese in a small bowl until completely smooth. Beat in the milk and slowly add the powdered sugar. Beat until it’s incredibly smooth. Divide into 3 batches and add food coloring to get some pink and red colors.
Put the frosting in a ziploc bag and cut off a very small tip. Drizzle the frosting over the cookies in whatever funky design suits you! Add some sprinkles for a little whimsy and crunch!