Red Velvet Cookie Pie
You know what’s better than a red velvet cake? A brown butter red velvet cookie pie stuffed with cream cheese ♡
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If you’re not very good with self control, this recipe might be kind of dangerous for you. Why? Cause it is SO easy to make, you’ll want to make it every single day! This is my small serve brown butter red velvet cookie pie stuffed with cream cheese (or kookie as I like to call it) made with no eggs, no chilling required and ready in just a few minutes on a stove or an airfyer or an oven (you literally have no excuse now not to try it!!). It is crispy on the outside, so soft, gooey and chewy on the inside.
You must also try my small serve brown butter chocolate chip cookie pie stuffed with nutella, it’s just so, so good!
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Looking for more small serve cookies? Here are some single serve cookie recipes!
- Single Serve Stuffed Biscoff Cookie
- Single Serve Matcha Cookie
- Single Serve 5 Ingredient Brookie
- Single Serve Red Velvet Brookie
- Single Serve Chocolate Chip Cookie (in your microwave!)
- Single serve Red Velvet Cookie
- Single Serve Strawberry Chocolate Chip Cookie
- Single Serve Gajar ka Halwa Cookie
- Single Serve Brookie (brownie + cookie)
- Single Serve Chocolate Chip Cookie (airfryer/oven)
- Chocolate Chip Cookie (30g protein)
- 6 Ingredient Single Serve Biscoff Brookie
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Red Velvet Cookie Pie
servings
2
prep time
10 min
cook time
10-15 min
Ingredients
- 2½ tbsp (40 g) butter
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) condensed milk
- 1 tbsp (15 g) milk
- ¼ tsp vinegar
- ½ tsp (2 g) vanilla extract
- ½ tsp (2 g) red food colour
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cocoa powder
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking powder
- ⅛ tsp (0.5 g) baking soda
- 3 tbsp (33 g) white + dark chocolate chips
Stuffing
- 2 tbsp cream cheese, frozen (1 tbsp each pie)
- mix 1 tbsp condensed milk, optional
Equipment
Garnish
Instructions:
- Add butter to a saucepan and let it cook for a few minutes, stirring frequently till it turns golden brown in colour and smells nutty and caramelly.
- Whisk together brown sugar, condensed milk, milk, vanilla red food colour, vinegar and cooled brown butter until well combined.
- Fold in all purpose flour, cornstarch, cocoa powder and baking soda, don't overmix. Fold in the dark and white chocolate chips gently.
- Add equal amounts of cookie dough into 2 ramekins, place frozen cream cheese in the centre and cover with the remaining cookie dough.
-
Top with more white chocolate chips and bake:
Oven: 180°C for 12-15 mins ; OTG: 180°C for 13-15 mins ; Airfryer: 170°C for 9-11 mins ; Kadhai (preheated on low flame with salt at the bottom): 17-20 minutes. - Sprinkle with flaky salt while warm, top with some vanilla ice cream and enjoyy!
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