Sweets for your sweet!
These red velvet cookies are lightened up with a few simple swaps and are actually pretty easy to make! They start out with a rather traditional red velvet cookie and are then filled in the center with an easy-peasy white chocolate fudge.
They’re super festive right now and would be perfect for any Valentine’s Day party, get-together, or to give as a sweet treat to friends and family on the day of looove.
Lightening these bad boys up was pretty simple. Light butter, sugar swapped out for sweetener, and that’s just a bout it. If you really wanted to continue on, I’m sure that you could swap out the condensed milk for a fat-free version.
The fudge in the middle does solidify enough to package and travel well enough, but still has a little bit of give to it, just like any good ‘fudge’ should.
If you love red velvet, you’re going to love these cookies, and that’s the bottom line. While these cookies are perfect Valentine’, they would also be great around Christmas and New Year’s. Or just whenever you feel like having some red velvet cookies!
TheSkinnyFork.com These lightened up red velvet cookies are filled with a white chocolate fudge and made perfectly sweet. Easy to make and fun to enjoy! Prep Time: 15 Minutes • Cook Time: 12 Minutes
Servings: 54 • Serving Size: 1 Cookie • Calories: 114 • Fat: 4 g • Saturated Fat: 3 g • Carb: 21 g • Fiber: 1 g • Protein: 2 g • Sugar: 10 g • Sodium: 72 mg
Red Velvet Cookie:
• 1 C. Room Temperature Butter
• 1 C. White Sugar
• 1 C. Natural Sweetener (Like Stevia, Monk, etc.)
• 2 Whole Large Eggs
• 2 Tsp. Vanilla Extract
• 3 3/4 C. All-Purpose Flour
• 1/4 C. Cocoa Powder
• 1/2 Tsp. Salt
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Baking Powder
• 1 Oz. Red Food Coloring
• 1/2 Tsp. Salt
White Chocolate Filling:
• 1 1/2 C. White Chocolate Chips
• 7 Oz. Can Sweetened Condensed Milk
Preheat the oven to 350 degrees F. and line a baking sheet or two with parchment or a silicone baking mat; set aside
Beat together the 1 C. light butter, 1 C. sugar, and 1 C. sweetener together until light and fluffy.
Add in the 2 eggs one at a time, beating in between each addition, followed by the 2 Tsp. vanilla.
Mix in the 3 3/4 C. flour, 1/4 C. cocoa, 1/2 Tsp. salt, 1/2 Tsp. baking soda, and 1/2 Tsp. baking powder.
Finally, add in the 1 Oz. food coloring and mix until well combined and the dough is evenly colored.
Scoop the dough out into 1” rounded balls and place onto the prepared baking sheet.
Using a thumb or the back of a measuring spoon, press a well into the center of each cookie.
Place the baking sheet into the oven to bake for about 12 minutes.
If need be, re-press a well into the centers of the cookies once removed from the oven.
Allow to cool on the cookie sheet for about 2 minutes before transferring to a wire rack to continue cooling.
While the cookies are cooling, melt the 1 1/2 C. white chocolate with the 7 Oz. sweetened condensed milk.
Fill the center of the cookies with the melted white chocolate and allow to cool and set for about an hour.
Enjoy the cookies as desired!
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free