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.

Five red velvet white chocolate chip cookies stacked on a plate

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.

A bowl of white chocolate chips to use in cookie recipe

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
  • ½ 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!

White chocolate red velvet cookie dough balls on a lined baking sheet

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.
White chocolate red velvet cookies on a baking 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!

A red velvet white chocolate chip cookie split in half

for more RED VELVET RECIPES:

Red Velvet Cookies Recipe

4.92 from 12 votes
Luscious red velvet white chocolate chip cookies are rich yummy. They are loaded with white chocolate chips and under baked to perfection!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Refrigerate 30 minutes
Total Time 49 minutes
Servings 15 cookies
Calories 237 kcal
Author Lil’ Luna

Ingredients

Instructions
 

  • 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 food coloring, and mix until smooth.
  • In a small bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients, and mix until just combined. Fold in the white chocolate chips.
  • 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.
  • 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.
  • Let the cookies cool on the baking sheet for 10 minutes before removing to a cooling rack.

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About Alicia

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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Comments:

  1. I made this recipe for the first time today, and it worked perfectly. What a treat and they look delightful. Thank you for a lovely recipe that I will continue to make for friends and family.

  2. 4 stars
    Hi. Thanks for the recipe. I tried it and it was easy to make and very delicious. However, mine turned out more brown in color rather than red. Do you have any tips on how to make them red. I did use the red food coloring as instructed. Thank you.

    1. I wish I knew, I’m sorry. Usually I would ask if you used dark brown sugar, but since there isn’t brown sugar..I am at a loss. Maybe you just needed to add more food coloring? I glad you liked the taste, though 🙂

  3. 5 stars
    These were so good. My husband thought they were a little sweet but he did like them. I decided to make them a little more festive for christmas. I baked for 7 minutes, took out of the oven and added a candy kiss and returned to the oven for 1 more minute. Then I took red and green m&M’s and pushed down the point of the kiss with the m&m. I wish I had white kisses or peppermint kisses. will try these next time. I know my grandson will love them. thanks!!

    1. This is a contributors recipe, but it says it makes only like 15 cookies. It also depends on how big you make them. I would maybe triple it & make smaller cookies to get 5 dozen.

  4. 5 stars
    Tried thE exact recipe and i loved it! A little crunch on the outside but Chewy inside, the perfect cookie i am looking for. JuSt the right sweetness. Thanks for sharing this recipe.

  5. Hi there! I’m interested in making this recipe, but I only gel food coloring. How much of that should I add?

    1. It just depends on how red you want the batter. I would probably add a couple drops. Hope you like them!

  6. 5 stars
    I just made this today and they turned out perfect! The colour wasn’t as bright red as yours. It was more of a deep maroon but I still love them! I also added a small block of nutella in the middle and I sprinkled sea salt on top right after coming out of the oven. The outcome was heavenly! Thank you for this recipe! 🙂

  7. Hi! the recipe is fantastic! I love it, just a question, the 350 degrees are Fahrenheit or centigrade? I used 160C that’s the conversion, and I had to bake the cookies a little longer, so I don´t know if I´m right hhaha

  8. 5 stars
    I love red velvet desserts, especially when you add chocolate of any kind. These cookies are soft & chewy. We make them for Valentine’s every year!

  9. 5 stars
    As much as I love cake mix cookies, I was happy that these are homemade all the way. I also love the pop of white on the red cookie. Great recipe!

  10. 5 stars
    These turned out perfect. My son is allergic to dairy so I substituted the butter and white chocolate chips with dairy free options and it worked!! Yay!!

    1. Oh that’s great to hear they turned out great with dairy free options still. Thanks for sharing. So glad the cookies were a hit!