Double Chocolate Red Velvet Cookies 🎄 31 Days of Cookies

My cousin first introduced me to red velvet cake when I was in high school. For that, I’m forever in her debt. Her recipe for cake is still the best I’ve ever tasted, but for this month of cookies, I love these double chocolate red velvet delights that are made even better with a generous slathering of cream cheese frosting and some fun holiday sprinkles. What favorite recipes have been handed down by your family?

Ingredients

For the cookies:
1 cup butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
½ tsp salt
⅔ cup unsweetened cocoa powder
⅓ cup sour cream
1 tbsp red food coloring
3 cups flour
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Holiday sprinkles

For the frosting:
½ cup butter
8 ounces cream cheese
1 teaspoon vanilla
2 ½ – 3 cups powdered sugar

Directions

For the cookies:
Preheat oven to 400° F. Cream butter and sugar together in an electric mixer. Add vanilla and eggs, beat at medium speed. Sift dry ingredients, blend at low speed until combined. Stir in chocolate chips by hand.

Form dough into one-inch balls and place on cookie sheets, two inches apart. Bake at 400° F for 10 minutes. Cool and frost with cream cheese frosting below.

For the frosting:
Bring butter and cream cheese to room temperature and whip together in an electric mixer until light and fluffy. Add vanilla. Slowly sift in unsweetened powdered sugar, mixing on low until blended. Spread on cooled cookies and decorate with festive holiday sprinkles.