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!

Red velvet and white chocolate were just made to go together, right? The flavors complement each other so well and they’re beautiful too! If 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.

Red Velvet White Chocolate Chip Cookies stacked on a wooden table.

Chocolatey goodness

Who can say no to a good chocolate chip 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 underbaked, so the inside is rich and soft, but they’re still nice and crisp around the edges. I love to roll the dough into big inch-sized balls, to make giant soft cookies, but you could definitely use smaller scoops of dough to make more cookies. I always top the dough balls with a few extra chocolate chips, to make for a nicer presentation.

Because they come out of the oven still pretty soft, it’s important to let them cool on the baking sheet for a few minutes to help them retain their shape as they cool. Look at that red velvet gorgeousness!

 

Cookie dough balls lined up on a sheet pan.

Making 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 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 in the white chocolate chips.

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. 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.

Cookie dough placed on a sheet pan with pressed white chocolate chips on top.

Ingredient tips

  • 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.
  • Some of the butter can be replaced with cream cheese for extra creaminess and a bit of extra tanginess 
  • Use your favorite cocoa powder, but I really like using Dutch process cocoa powder because it provides a rich chocolatey flavor.
  • Gel food coloring will give a richer color with less dye, and will not affect the consistency of the cookie dough.

Red Velvet White Chocolate Chip Cookies scattered on a white plate and wooden table.

Tips

Top make the red velvet cookies soft and 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.

If you don’t want to use parchment paper you can use a reusable silpat sheet.

Red velvet cookies on a sheet pan.

Storage Tips

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.

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!

Red Velvet White Chocolate Chip Cookies stacked on a wooden table.

for more yummy red velvet recipes, check out:

  • Red Velvet Milkshakes
  • Gooey Red Velvet Cookies
  • Red Velvet Cheesecake Cake
  • Red Velvet Waffles
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    Red Velvet White Chocolate Chip Cookies Recipe

    4.8 from 5 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

    • 1/2 cup butter softened
    • 3/4 cup sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 tsp red food coloring
    • 1 1/4 cup flour
    • 1/4 cup cocoa powder
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 cups white chocolate chips

    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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___________________

Oh my goodness, these look AMAZING! I love red velvet!! I’m interested to see how the white chocolate compliments it.

Thanks for sharing this recipe with us Alicia!!

For more delicious recipes by her, head on over to The Baker Upstairs!

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About the Author

Alicia Skousen

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! 🙂