Red Velvet White Chocolate Chip Cookies

Luscious red velvet white chocolate chip cookies are rich yummy. They are loaded with white chocolate chips and under-baked to perfection!

f you can’t get enough red velvet, then be sure to try Red Velvet Cheesecake Brownies, Red Velvet Poke Cake, and Red Velvet Cheesecake Cake.

Yummy, Velvet-y Cookies

Who can say no to a good cookie? I certainly can’t. Especially when it’s a red velvet cookie, loaded with white chocolate chips!

These cookies are perfect when they’re just a touch under-baked, so the inside is rich and soft, but they’re still nice and crisp around the edges making them a little chewy.

These cocoa-tasting cookies with white chips are great for holidays that involve the red color – Valentine’s Day, Christmas… they’re so pretty and colorful!

We always top the dough balls with a few extra chocolate chips, to make for a nicer presentation but you can also add candies or sprinkles. These cookies taste so yummy and are the perfect addition to any party, or served as a dessert or even an after-school treat.

How to Make Red velvet cookies

WET INGREDIENTS. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar, until light and fluffy. Add the egg, vanilla, and red food coloring, and mix until smooth.

DRY INGREDIENTS. In a small bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.

COMBINE. Add the dry ingredients to the wet ingredients, and mix until just combined. Fold the white chocolate chips into the batter.

CHILL & PREP. Refrigerate the dough 30 minutes. During the last ten minutes of chilling time, preheat the oven to 350 and line two baking sheets with parchment or spray with cooking spray.

BAKE. Use a cookie scoop and roll the dough into one inch balls, and top each ball with a few extra chocolate chips. Bake 9 minutes, then remove from oven. The cookies will be puffy and fat, then flatten slightly as they cool.

COOL. Let the chewy cookies cool on the baking sheet for 10 minutes before removing to a cooling rack.

Cake Mix Short Cut

Want a short cut that involves a cake mix? No problem? Here is what you need to make them:

• 1 box Red Velvet cake mix
• 1/2 cup butter, softened
• 1/2 tsp vanilla
• 8 oz cream cheese softened
• 1 egg
• powdered sugar

Beat the butter, vanilla, egg and cream cheese until fluffy. Mix in the red velvet cake mix. Chill for 30 minutes.

Roll into balls and dip in powdered sugar and bake at 350 for 10-12 minutes. Easy peasy!

RECIPE tips

Keep these red velvet cookie tips in mind when baking these beauties…

• White Chips: For the BEST brand of chocolate chips, I really like Ghirardelli chocolate chips, but you could also use yogurt chips if you aren’t a fan of white chocolate.
• Extra Creamy: Some of the butter can be replaced with cream cheese for extra creaminess and a bit of extra tanginess.
• Cocoa Powder: Use your favorite cocoa powder, but I really like using Dutch process cocoa powder because it provides a rich chocolatey flavor.
• Coloring: Gel food coloring will give a richer color with less dye, and will not affect the consistency of the cookie dough.
• Chewy: DO NOT overbake the cookies! As soon as the edges brown they are ready to take out of the oven. Keep them well stored so they don’t dry out and become hard. If you are really worried about it you can try to add an extra egg yolk.
• Nonstick: If you don’t want to use parchment paper you can use a reusable silpat sheet.

FAQ

How to store red velvet cookies? Store cookies in an airtight bag at room temperature for about a week. If they are exposed to outside air they will dry out and harden. Place a piece of sandwich bread in the container/bag so that the piece of bread dries out before the cookies do.

How to freeze cookies? To FREEZE the red velvet cookies, let them cool completely and then place them in layers, separated by pieces of parchment paper in an airtight bag. Keep in the freezer for 3-4 weeks.

FREEZE the cookie dough in individual balls or in a log for slice and bake cookies. Either way it should last for about 3 months.

• When making the cookie dough balls you can pre-freeze them, or let them sit on a cookie tray until solid and then place them in a freezer safe bag. When ready to bake the cookies just pop the dough on a tray and bake for a couple of extra minutes.
• Freeze a log of cookie dough and then wrap in a layer of plastic wrap and in a layer of foil to prevent freezer burn. Then let it defrost in the fridge overnight and slice into cookies!

Can you add frosting? Of course! Cream cheese frosting would be our go-to for this. You can also add sprinkles, candies or anything else to the top instead of chips.

We hope you love this red velvet cookies recipe as much as we do!

for more RED VELVET RECIPES:

• Red Velvet Poke Cake
• Red Velvet Cheesecake Brownies
• Red Velvet Waffles
• Red Velvet Cheesecake Cake