These red velvet cookies with white chocolate chips taste just like red velvet cake - moist, creamy, and soft with loads of white chocolate chips.
The addition of red food coloring makes these cookies pop with a beautiful red color - perfect for special occasions such as Valentine's day!
Our family loves easy desserts and baking, besides these Red Velvet Cookies, our favorites lately have been Oreo Brownies, Peach Cobbler Cake and Old-Fashioned Oatmeal Cookies.
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Ingredients
Flour - all-purpose flour is a sturdy option for chewy cookies, especially when the cookie dough needs to suspend add-ins such as white chocolate chips. You could also use gluten-free flour instead, such as Bob’s Red Mill.
Cocoa powder - I’ve used unsweetened cocoa powder as these cookies as sweet enough from the sugar.
Vanilla extract - I always use high-quality vanilla extract for maximum flavor in baked goods.
Butter and egg - these types of ingredients should be at room temperature as this will help to incorporate them into the cookie dough mixture better. While I’ve used salted butter, you could use unsalted butter instead, but you may need to increase the salt in the recipe.
Baking powder and soda - Check the expiry date on your baking powder and soda as this will impact the rise of the cookies.
Cream of tartar - This ingredient is great in cookies as a stabilizer and provides the acidity required in the batter instead of using additional liquid.
Sugar - White granulated sugar creates a crispy outer edge to these cookies.
White chocolate chips - This adds a pretty white chocolate chip contrast in these red velvet cake mix cookies. You could use vegan white chocolate chips, white chocolate chunks, or even add extra white chocolate chips for added decadence.
Red food coloring - You can use liquid or gel food coloring to create a deep red color in these cookies. Whichever you choose, choose high-quality ingredients. It may come at an extra cost but it's so worth it!
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
In a small bowl, combine flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
Beat eggs and vanilla extract into the large bowl until batter is fluffy.
Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant dark red.
Mix the dry ingredients from the small bowl into the red batter.
Fold in 1 cup of white chocolate chips. Freeze for 30 minutes until can easily form balls.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly and set aside.
Use a cookie scoop to measure about 1 ½ tablespoon of dough balls. Leave about 2 inches of space between scoops.
Bake in oven for 9 minutes.
Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
Allow them to cool on the pan for 2 to 3 minutes before transferring to a cooling rack to cool the rest of the way.
Serve once cooled.
Tips
Make sure that the eggs and butter are both at room temperature, as this helps them to mix much better into the cookie batter.
You can easily double the ingredients to make an extra batch of chewy red velvet cookies and store them away in the freezer to enjoy whenever you like. Alternatively, freeze the unbaked cookie balls on the cookie sheet for easy storage.
Always check the expiry date on the label of your baking soda and powder, as old or expired ingredients can affect how these cookies rise while baking.
Use a small cookie scoop for ease of measuring and to ensure uniform-sized cookies that will bake evenly.
Don't roll cookie dough for too long otherwise the cookie dough will be warm and can cause the cookies to spread flat while baking.
Freezing and Storing Instructions
Cool the red velvet cookies before storing them completely.
Transfer to airtight containers and keep at room temperature for 3-5 days or freeze for 2-3 months.
Frequently Asked Questions
Red velvet cookie dough is creamy with a hint of cocoa, and loaded with chocolate chips. It has a cake-like quality in cookie form that’s irresistible.
Red velvet and white chocolate chip cookies are made of similar ingredients to a red velvet cake, such as all-purpose flour, eggs, butter, sugar, cocoa powder, and red food coloring, to name a few.
The cocoa powder reacts to acidity in other wet ingredients, which turns the brown into a dark red color. Since this color is natural, many people add food coloring for brightness in red velvet desserts such as these delicious cookies.
Despite what many people think, a classic red velvet cake is not a chocolate cake. While it does have chocolate flavors with cocoa powder as one of the main ingredients, it does still have less cocoa flavor than a traditional chocolate cake.
Thank you so much for reading about how to make these red velvet white chocolate chip cookies. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Did you make this recipe? Be sure to leave a rating and a comment below. Thank you!
More Easy Baking Recipes
- Cookies And Cream Cookies
- Valentine Oreo Brownie Bars With Chocolate Ganache Glaze
- Healthy Almond Flour Banana Bread
- Healthy Chocolate Chip Banana Bread
- No Chill Gingerbread Cookies
📖Recipe
Red Velvet Cookies With White Chocolate Chips
Ingredients
- 1 + ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder note for me: changed from ½ c to ¼ cup*
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ cup salted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 tablespoon red food coloring liquid or gel
- 2 cups white chocolate chips divided
Instructions
- In a small bowl, combine flour, cocoa powder, salt, baking soda, baking powder, and cream of tartar.
- In a large mixing bowl, beat together butter and granulated sugar until combined and fluffy.
- Beat eggs and vanilla extract into the large bowl until the batter is fluffy.
- Add food coloring and mix well, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant dark red.
- Mix the dry ingredients from the small bowl into the red batter.
- Fold in 1 cup of white chocolate chips. Freeze for 15-30 minutes until can easily form balls.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease lightly and set aside.
- Use a cookie scoop to measure about 1 ½ tablespoon of dough balls. Leave about 2 inches of space between scoops.
- Bake in the oven for 9 minutes.
- Remove the cookies from the oven. Immediately press a few of the remaining white chocolate chips into the tops of the warm cookies. You will probably have leftover white chocolate chips.
- Allow them to cool on the pan for 2 to 3 minutes before transferring them to a cooling rack to cool the rest of the way.
- Serve once cooled.
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Delicious ooey gooey red velvet chocolate chip cookies that just melt in your mouth!