Red Velvet NYC Cookies

NYC Cookies
Written By oh ma douce

These red velvet NYC cookies are soft, rich, and perfectly indulgent. With their signature deep red colour, subtle cocoa flavour, and generous chunks of chocolate, they strike the perfect balance between cookie and cake.


Baked thick and bakery-style, these cookies have lightly crisp edges and a soft, almost fudgy centre. They’re the kind of treat that feels special enough for celebrations, yet comforting enough to bake simply because the craving hits.


If you love classic red velvet desserts but want something a little more indulgent and modern, these cookies are for you.

Why You’ll Love These Red Velvet NYC Cookies

  • Thick, bakery-style cookies with a soft centre

  • Subtle cocoa flavour without being overpowering

  • Perfect balance of sweetness and richness

  • Ideal for gifting, celebrations, or weekend baking

  • Easy to make ahead and bake fresh when needed.


Ingredients

For the Red Velvet Cookie Dough

  • 100g butter

  • 60g white sugar

  • 70g brown sugar

  • 2g vinegar

  • red food dye

  • 55g egg (approximately 1 small egg)

  • 5g vanilla essence

  • 220g self-raising flour

  • 10g cocoa powder

  • 2g corn starch

  • 2g cinnamon powder

  • 200g milk chocolate

For the Cream Cheese Filling

  • 100g cream cheese

  • 50g icing sugar

Method

Prepare the Filling

Start by preparing the filling, as it needs time to freeze. In a bowl, mix the cream cheese and icing sugar until smooth.

Take a small amount of the mixture and wrap it around one whole candied cherry, forming a neat ball. Repeat with the remaining cherries.

Place the filling balls onto a lined tray and freeze until fully firm.

Make the Cookie Dough

To make the cookie dough, beat the butter, white sugar and brown sugar together for 2 minutes, until light and creamy. Add the egg and vanilla and continue mixing for 1 minute, until fully incorporated.

Add all of the dry ingredients to the bowl and mix just until combined. Finally, fold through the milk chocolate.

Assemble the Cookies

Weigh the total cookie dough and divide it evenly into 8 portions to ensure consistent sizing. Flatten each portion slightly, place a frozen filling ball in the centre and carefully wrap the dough around it, sealing completely. Shape into smooth balls and place onto a lined baking tray, leaving space between each cookie.

Bake at 200°C without fan for 14–15 minutes. The cookies should be set around the edges but still soft in the centre. Allow them to cool on the tray before serving.

Baking Tips

Make sure the filling is fully frozen before assembling the cookies, as this helps the centre stay creamy rather than melting into the dough.

Avoid overmixing the dough once the dry ingredients are added to keep the cookies soft.

Do not overbake, as the cookies will continue to set as they cool.

Storage and Freezing

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.

The assembled cookie dough balls can be frozen for up to 1 month. Bake directly from frozen, adding 1–2 minutes to the baking time.

Frequently Asked Questions

Can I prepare the filling in advance?

Yes, the filling can be made and frozen up to 3 days ahead.

Can I skip freezing the filling?

Freezing is recommended to ensure the filling holds its shape during baking.

Why are my cookies soft in the centre?

This is intentional. The cookies firm up as they cool, creating a soft, bakery-style texture.


oh ma douce