This homemade red velvet brownie crinkle cookie recipe is fudgy, chewy, and velvety. With a hint of cocoa and vanilla, these thick cookies taste even more delicious with a cup of tea. Made using Raw Himalayas 100% Whole Wheat Flour, these brownie cookies are perfect for your gut. Sweet and creamy white chocolate chinks folded into the dough add an even more chocolatey flavor. Fun and colorful candies added on top of the cookie balls make them look adorable.  

This easy crinkle cookie recipe is perfect for either Valentine’s Day, Christmas or just when you’re craving red velvet. So give this recipe a try because we think you’ll definitely love them.

How to Make Red Velvet Brownie Crinkle Cookies

Check out its recipe below.

Servings 12 | Prep Time 10 mins | Total Time 85 mins

DRY INGREDIENTS:

Whole Wheat Bread Flour by Raw Himalayas 100 g

Baking Soda 1⁄2 tsp

Baking Powder 1⁄2 tsp

Cornflour 1⁄2 tsp

Salt 1⁄4 tsp

Coco Powder 20 g

WET INGREDIENTS:

Butter 65 g

Milk 3tbsp (at room temperature)

Red Color 1 tsp

Brown Sugar 50 g

Castor Sugar 55 g

Chopped White Chocolate Chunks 1⁄2 cup

Extra Candy of Choice

METHOD:

1. Mix together the dry ingredients and mix well with a whisk.
2. Add the brown and castor sugar to the cold butter and whisk until light in color and airy.
3. Add the dry ingredients and mix until a rough dough is formed.
4. Add the red color to the milk and add that milk to the rough dough.
5. Mix with a spatula until everything gets combined and a dough is formed.
6. Mix equal-sized dough balls (each roughly 45 g in size).
7. Keep the dough balls in the refrigerator for at least 1 hour.
8. Add extra candy to the frozen dough balls and bake at 180 degrees Celsius for 12 minutes.
9. Keep only 5 – 6 dough balls on the baking sheet as the dough will spread.
10. Cookies will be very soft when pulled out of the oven. Let the cookies cool for 10 – 15 minutes. This will give them time to harden.

Watch the Recipe

https://www.youtube.com/watch?v=FenS63FrvdU

Tips for baking red velvet brownie crinkle cookies:

1. Measure your whole wheat bread flour and cocoa powder properly. Accidentally adding too much will dry out your red velvet cookies and make them crumbly.
2. Don’t over bake your cookies. When you take them out of the oven, they should still look slightly wet inside the crinkle cracks. They will finish baking on the hot pan.
3. Use both baking powder and baking soda to get those distinctive cracks. If we used only baking soda in the recipe, the cookies would spread out and become thinner. 

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