Red Velvet Chocolate Chip Krinkle Cookies

Bree, Baked Bree

Just when you think red velvet cookies couldn’t get any better… mini red velvet chocolate chip crinkle cookies are sandwiched with chocolate chip cream cheese frosting for the perfect holiday cookie. These are not only delicious, but look beautiful piled high on a platter for all those get-togethers and cookie swaps.
30 min Prep Time
12 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 12 min
  • Servings: 2 dozen sandwich cookies

Servings: 2 dozen sandwich cookies


  • For the cookies:

  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoons red gel food coloring
  • 1 teaspoon vanilla
  • 1 2/3 cup flour
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 1/2 cup confectioners’ sugar
  • For the chocolate chip cream cheese frosting:

  • 1/2 cup (1 stick) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips


Step 1

Cream butter and sugar in bowl of electric mixer until light and fluffy, about 3 minutes.

Step 2

Add eggs, food coloring and vanilla. Mix until well combined. Add flour, baking powder, cocoa and salt. Beat on low until just combined. Add mini chips and mix until incorporated. Cover dough and chill for 4 hours, or overnight.

Step 3

Preheat oven to 350°F.

Step 4

Roll dough into 1/2-inch balls. Roll in confectioners’ sugar. Place on baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until cookies are set. Let cool on pan for 2 minutes, then transfer to wire rack to cool completely.

Step 5

Make frosting by beating butter and cream cheese until light and fluffy, about 3 minutes. Reduce mixer speed to low and gradually add sugar. Add vanilla and salt and continue to beat until well whipped. Add chocolate chips and mix until combined.

Step 6

To make sandwich cookies, add frosting to piping bag. Cut off tip and pipe about a tablespoon of frosting on half of cookies. Top with remaining cookies. Enjoy!