Single Serve Red Velvet Cookie

One chewy, decadent, chocolaty red velvet cookie made with no eggs in under 15 minutes – this recipe is perfect for those sweet cravings!

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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 single serve stuffed red velvet cookie (or kookie as I like to call it) – made with no eggs and ready in just a few minutes. It’s incredibly decadent and guaranteed to satisfy your cravings.

Why make this single serve cookie?

This single serve recipe is perfect for those moments when you crave a warm, gooey cookie but don’t want to bake a whole batch. It’s incredibly quick and easy to make – the dough comes together in minutes with no chilling required, and it can be both airfried or baked in an oven in under 10 minutes. Plus, it’s eggless, making it a convenient and accessible option for everyone. Whether you’re short on time or simply want to indulge in a single, perfectly baked cookie, this recipe is the way to go and is sure to make you and your taste buds very happy!

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Ingredients you need to make this chewy eggless cookie:

Butter: I used salted butter but you can always use unsalted and add a pinch of salt to the recipe as well! If you have the time, feel free to brown the butter but that’s a step I personally avoid with single serve cookies.
Brown sugar + White sugar: White sugar creates a crispy exterior while brown sugar adds moisture resulting in a soft and chewy interior. Both the sugars complement each other perfectly!
Splashes of vanilla essence and red food colouring: A splash of vanilla brings out all the delicious flavours, it’s just one of those ingredients that ties everything together perfectly! Red food colouring is what gives this cookie that stunning red velvet color we all love! I used liquid food colouring, but gel works great too - you might need to adjust the amount to get that perfect deep red shade but be careful: too much colouring can make your cookie bitter!
Milk + Vinegar: This combo creates a quick buttermilk substitute that adds moisture and helps create a tender crumb. It also gives this cookie that subtle tangy flavor that red velvet is famous for!
All purpose flour : This is the base of our cookie that provides structure and helps create that perfect chewy texture!
Cornstarch: A little bit of cornstarch helps with the binding and provides a nice soft and chewy texture to the cookies
Cocoa Powder: Red velvet isn't complete without a hint of chocolate! I used regular unsweetened cocoa powder which gives this cookie that classic light chocolate taste - just enough to complement the vanilla and tangy flavours without overpowering them.
Baking soda: A small amount of this leavening agent helps the cookie spread evenly and provides a soft texture.
Dark Chocolate + White Chocolate: The dark chocolate chips add a rich deep flavour while the white chocolate brings creamy sweetness, this perfect combination that gives you the best of both worlds!
Cream cheese or Nutella: Stuff the cookie with either of these (preferably frozen for an hour to keep it creamy and melty after baking). For a more decadent, not too sweet vibe - go for the cream cheese filling and for a sweeter, nuttier and more indulgent taste - go for Nutella!
Flaky sea salt: Optional but highly reccommended, just a sprinkle of sea salt takes this cookie to the next level! It enhances all the flavours and creates the prefect sweet - salty balance that makes each bite of this cookie irresistible!

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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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How to make this quick & easy cookie:

Mix together milk with the tiniest splash of vinegar and set it aside. In a bowl, combine brown sugar, white sugar and melted butter. Whisk it really well until everything is nicely combined. Add in the milk vinegar mixture and whisk into a smooth, golden mixture. Fold in the vanilla essence and red food colouring and sift in the all purpose flour, cornstarch, cocoa powder and baking soda. This helps prevent any lumps and ensures an even bake.

Mix in the dry ingredients gently with a spatula or spoon until just combined. Be careful not to overmix! Fold in those delicious dark and white chocolate chips. Scoop 3/4 of the cookie dough onto a piece of parchment paper and press down with a spoon to make space for the filling.

Now for the fun part! Add a small spoonful of chilled cream cheese or Nutella (or both!) into the centre. Add the remaining 1/4 of the leftover cookie dough on top and close it gently with your fingers.

This cookie recipe requires no chilling at all so you can directly bake it or airfry! Here are the temperature settings you should follow for OTG, oven and airfryer:

Oven: Bake at 180°C for 8-10 minutes.

OTG: Bake at 180°C for 10-13 minutes. For a slightly underbaked, gooey cookie, aim for 10 minutes. For a more baked, crispier cookie, go for 13 minutes.

Airfryer: Airfry at 170°C for 7-9 minutes, depending on how chewy or crispy you like your cookies. Keep a close eye on them towards the end!

Once the cookie is done, sprinkle a little flaky salt on top while it’s still warm. It adds a surprising and delicious touch. The cookie is very soft just when it’s out of the oven so let it cool on the parchment paper for a few minutes to set before enjoying. But honestly, who can resist that warm, gooey goodness?

Feel free to add a scoop of cold vanilla ice cream on this warm cookie to elevate it even further!

Note:

Freeze your Nutella or cream cheese for 20 mins - 1 hour before stuffing. This keeps them perfectly melty and creamy after baking!
Don't overmix the dough after adding the dry ingredients - this ensures your cookie stays nice and chewy instead of tough.
The cookie will look slightly underbaked when done - that's exactly what we want! It continues cooking as it cools and gives you that perfect chewy centre with a crispy exterior.
Make sure your butter is properly melted but not hot when mixing - if it's too hot, it'll make your chocolate chips melt into the dough.
Airfryer hack: Fold the corners and edges of your parchment paper slightly to weigh it down - this prevents it from flying up or gathering around the cookie, allowing your cookie to spread perfectly!