These Decadent Red Velvet Cookie Cups turn a classic cookie into a handheld dessert that holds a creamy filling — perfect for parties or a special weeknight treat. I’ve made them dozens of times, dialing in the bake time so the cups hold shape while staying tender. If you like dense, chocolate-accented red velvet treats, my decadent red velvet brownies are a close relative you’ll enjoy.
Why Make This Recipe
- They’re visually impressive but surprisingly easy to make, great for holidays or bake sales.
- Flavor balance: mild cocoa, tang from buttermilk, and vanilla make each bite rich without being overwhelmingly sweet.
- Portioned dessert: cookie cups control serving size, which helps when you’re serving a crowd.
- Make-ahead friendly — you can bake the cups in advance and fill them later for freshness.
- Personal insight: I love these because pressing dough into a muffin pan turns ordinary cookie dough into a playful presentation that always gets compliments; for a slightly different texture try my irresistibly chewy red velvet crinkle cookies when you want a chewier bite.
Recipe Overview
Prep time: 20 minutes active + 30 minutes chilling
Cook time: 12–15 minutes (350°F / 175°C)
Total time: about 1 hour (including chilling and cooling)
Servings: 12 cookie cups
Difficulty: Easy–Medium — basic creaming and shaping skills required
Method: Cream butter and sugar, mix dry ingredients (including cocoa and red food coloring) into a soft dough, chill, portion into a greased or lined muffin tin, bake at 350°F until edges set, then invert while warm to form cups and fill when cool.
My Experience Making This Recipe
On my first test batches the cups spread too much; chilling and using a proper cookie scoop fixed that immediately. I also discovered inverting the warm cups over a small measuring cup gives a more uniform cavity than pressing with a spoon.
How to Make Decadent Red Velvet Cookie Cups
Start by creaming 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light, then add 1 large egg and 1 teaspoon vanilla. Sift together 1 1/4 cups (160 g) all-purpose flour, 1 tbsp unsweetened cocoa, 1/2 tsp baking soda, and 1/4 tsp salt; add 1 tbsp red food coloring and 1/3 cup buttermilk alternately to form a soft dough. Chill the dough for 30 minutes, scoop 1.5 tbsp portions into a greased 12-cup muffin tin, and bake at 350°F (175°C) for 12–15 minutes until edges are set but centers are slightly soft. While warm, invert each cup over the back of a wooden spoon or a small measuring cup to create a cup shape, cool completely, then pipe in cream cheese filling or chocolate ganache. For a similar creamy contrast using cookie techniques, I often look at how others build creamy centers in red-velvet treats like these red velvet cheesecake cookies.
Expert Tips for Success
- Chill the dough: 30 minutes in the fridge firms the butter and prevents excessive spread, giving taller, defined cups.
- Use an ice cream scoop or 1.5 tbsp cookie scoop for uniform cups — consistent size equals even baking.
- Grease the pan well or use silicone muffin pans; cookie dough has sugar that caramelizes and can stick if the tin isn’t prepared.
- Watch bake time carefully: pull at 12 minutes if your oven runs hot; centers will continue to set as they cool.
- For more guaranteed hollow cups without cracking, try briefly reheating the cups in a 300°F oven for 3–4 minutes before shaping; techniques like these are often used in filled cookie recipes such as the red velvet cheesecake-stuffed cookies.
How to Serve Decadent Red Velvet Cookie Cups
- Fill with classic cream cheese frosting and top with a sprinkle of crushed Oreos or toasted pecans for texture.
- For a grown-up version, add a spoonful of chocolate ganache and a pinch of sea salt on top.
- Serve chilled on a dessert platter at parties, or warm briefly and accompany with a scoop of vanilla ice cream.
- Present in paper liners and dust lightly with powdered sugar or cocoa for an elegant bakery-style look.
Storage and Reheating Guide
Store unfilled cookie cups in an airtight container at room temperature for up to 2 days. Once filled with cream cheese or ganache, refrigerate for up to 4 days in a covered container. To freeze, arrange baked but unfilled cups on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before filling. Reheat filled cups briefly in a 300°F (150°C) oven for 3–4 minutes if you prefer slightly warmed filling, or use a 10–12 second burst in the microwave (medium power) for a single serving — be careful not to overheat cream cheese fillings.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and chill slightly longer; check texture and add 1–2 tbsp more flour if dough is too sticky.
- Dairy-free: use a vegan butter stick and a dairy-free cream cheese; make sure your vegan butter is fairly solid for best shaping.
- Cheesecake-filled: fill cups with a small spoonful of no-bake cheesecake filling (cream cheese, powdered sugar, and a splash of vanilla) for a tangy center.
- Festive shapes: roll dough thicker and cut rounds for a cookie cup base, or adapt decorations and shapes inspired by red velvet cut-out cookie designs for seasonal presentations.
Nutritional Highlights
- These cookie cups are an indulgent dessert with calories primarily from butter, sugar, and cream cheese; expect roughly 200–300 kcal per filled cup depending on filling.
- Key nutrients include calcium from dairy in cream cheese and some protein from eggs, but sugar and saturated fat are significant — enjoy in moderation.
- Allergen information: contains wheat (gluten), dairy, and eggs; see variations above for gluten-free or dairy-free swaps. Consider smaller portions if you’re watching calories.
Troubleshooting Common Issues
- Cups flattening or spreading too much: your dough was too warm — chill at least 30 minutes and use a firmer scoop.
- Cups sticking to the pan: grease thoroughly or use nonstick spray, and let cups cool 5–10 minutes before removing; silicone pans reduce sticking.
- Centers collapsing when shaped: baking for too long or too short can cause collapse — aim for just-set edges and slightly soft centers, then invert immediately while warm.
Frequently Asked Questions
Q: Can I make the dough a day ahead?
A: Yes — you can refrigerate the dough, wrapped tightly, for up to 24 hours. Bring it back to a slightly chilled but scoopable consistency (10–15 minutes at room temperature) before portioning and baking.
Q: What filling holds up best in warm climates?
A: Stabilized cream cheese filling (mix cream cheese with a little powdered sugar and a tablespoon of heavy cream, or use mascarpone) holds up better than whipped frosting. Keep filled cups refrigerated until serving.
Q: Can I use store-bought cookie dough?
A: You can, but choose a plain chocolate or sugar-based dough and tint it red; store-bought dough often spreads more, so chill it thoroughly and reduce scoop size to form deeper cups.
Q: How do I get an even red color without too much food coloring taste?
A: Use gel food coloring in small amounts (1 tablespoon at most for the recipe scale above) — gels give vivid color without thinning the dough. If you prefer less dye, increase the cocoa slightly (an extra 1/2 teaspoon) and accept a slightly darker, less neon red.
Decadent Red Velvet Cookie Cups
- Total Time: 65 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
These impressive red velvet cookie cups are filled with creamy goodness, perfect for parties or a special treat.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon red food coloring
- 1/3 cup buttermilk
Instructions
- Cream the butter and sugar until light.
- Add the egg and vanilla, mixing well.
- Sift together flour, cocoa, baking soda, and salt.
- Add red food coloring and buttermilk alternately to form a soft dough.
- Chill the dough for 30 minutes.
- Scoop 1.5 tbsp portions into a greased 12-cup muffin tin.
- Bake at 350°F (175°C) for 12–15 minutes until edges are set.
- Invert warm cups immediately over a wooden spoon to form cup shapes.
- Cool completely and fill with cream cheese frosting or chocolate ganache.
Notes
For a unique twist, try filling with no-bake cheesecake filling for a tangy center.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg