Red Velvet Cookie Cups Recipe

Cookie, yes! Cake, yes! Frosting — oh, mama! This one has it all. It’s easy, freaking adorable and is so-cute-you-can-eat-it-in-one-bite.

We made these for Pillsbury and we’re seriously better for it! Enjoy!

Red Velvet Cookie Cups

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Prep time

10 minutes

Cook time

15 minutes

Total time

25 minutes

Add some whimsy to your next get together with red velvet cookie cups.

Created By: Joanne

Yield: 48 cookie cups

Ingredients

2 (16 oz) packages Pillsbury® Ready to Bake refrigerated sugar cookies (24 cookies)
1 box Devil’s Food Cake Mix (suggested: Betty Crocker SuperMoist Devils Food)
1 cup water
1/2 cup vegetable oil
3 eggs
1 (1 oz) bottle red food color
2 (12-oz) containers Whipped Cream Cheese Frosting

Method

Heat oven to 350°F. Spray 48 mini muffin cups with No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until lightly golden brown.
Using the end of a wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.
In large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).
Fill each cooled cookie cup 3/4 full with cake batter. Bake in 350°F oven for 15-20 minutes or until a toothpick can be inserted into the cake and comes out clean. Remove from oven; cool completely.
Frost tops of cookie cups with cream cheese frosting and decorate with cake crumbs.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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