Red Velvet White Chocolate Chip Cookies Easy + Deli
Red Velvet White Chocolate Chip Cookies Easy + Deli
Luscious red velvet white chocolate chip cookies are delicious. They’re loaded with white chocolate chips and don’t bake to perfection!
If you can’t get enough red velvet, be sure to try the Red Velvet Cheesecake Brownies, Red Velvet Cake, and Red Velvet Cheesecake.
Delicious Velvet Cookies
Who can say no to a good cookie? Of course I can’t. Especially when it’s a red velvet cookie filled with white chocolate chips!
These cookies are perfect when they’re underbaked so they’re rich and soft on the inside, but they’re still nice and crisp on the edges, making them a little chewy.
These Cocoa Flavored Cookies with White Chips are perfect for the holidays that involve red – Valentine’s Day, Christmas…they are so pretty and colorful!
We always top the dough balls with some extra chocolate chips for a better presentation, but you can also add candy or sprinkles. These cookies taste absolutely delicious and are the perfect addition to any party, or 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 butter and sugar until light and fluffy. Add eggs, vanilla and red food coloring and beat until smooth.
dry ingredients. In a small bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.
combine. Add dry ingredients to wet ingredients and mix until fully combined. Fold the white chocolate chips into the batter.
Relax and prepare. Refrigerate the dough for 30 minutes. During the last ten minutes of cooling, preheat oven to 350 degrees and line two baking sheets with parchment paper or spray with cooking spray.
bake. Use a cookie scoop to roll the dough into one-inch balls and place some extra chocolate chips on each ball. Bake for 9 minutes, then remove from oven. The cookies will be fluffy and fatty, and will flatten slightly as they cool.
cool. Let the chewy cookies cool on the pan for 10 minutes, then remove to a cooling rack.
Cake Mix Shortcuts
Want a shortcut involving cake mixes? no problem? Here’s what you need to make them:
- 1 box red velvet cake mix
- ½ cup butter, softened
- 1/2 teaspoon vanilla
- 8 oz cream cheese softened
- 1 egg
- powdered sugar
Beat butter, vanilla extract, eggs and cream cheese until fluffy. Add the red velvet cake mix. Cool for 30 minutes.
Roll into balls, dip in powdered sugar and bake at 350 degrees for 10-12 minutes. It’s very simple!
Recipe Tips
Keep these red velvet cookie tips in mind as you bake these beauties…
- White Chips: For the best chocolate chip brands, I really like Ghirardelli chocolate chips, but if you don’t like white chocolate, you can also use yogurt chips.
- Extra Cream: Some of the butter can be replaced with cream cheese for extra creaminess and a little extra tartness.
- cocoa powder: Use your favorite cocoa powder, but I really like to use Dutch craft cocoa powder because it provides a rich chocolate flavor.
- dyeing: Gel food coloring will provide richer color with less dye and won’t affect the consistency of the cookie dough.
- Chewy: Don’t overbake cookies! Once the edges are browned, they are ready to be taken out of the oven. Store them properly so they don’t dry out and harden. If you’re really worried about it, you can try adding an extra egg yolk.
- Not sticky: If you don’t want to use parchment paper, you can use reusable silpat paper.
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. Put a slice of sandwich bread into the container/bag so the slices dry out before the cookies.
How to freeze cookies? arrive freeze Red velvet cookies, let them cool completely, then layer them, separated by parchment paper in an airtight bag. Store in the refrigerator for 3-4 weeks.
freeze This cookies Slice and bake cookies in individual balls or logs. Either way, it should last about 3 months.
- when making Cookie Dough Balls You can pre-freeze them or let them sit on a cookie tray until set, then place them in a freezer-safe bag. When ready to bake cookies, simply place the dough on a tray and bake for a few more minutes.
- freeze one cookie dough log Then wrap with a layer of plastic wrap and a layer of foil to prevent freezer burn. Then let it thaw overnight in the fridge and cut into cookies!
Can I add icing sugar? Of course! Cream cheese frosting would be our go-to. You can also add sprinkles, candy, or anything else on top in place of chips.
We hope you enjoy this red velvet cookie recipe as much as we do!
More red velvet recipes:
Course dessert
American food
Prep time 10 minutes
Cook Time 9 minutes
Refrigerate for 30 minutes
Total time 49 minutes
Serves 15 Cookies
Calories 237 kcal
by Lil’ Luna
- 1/2 cup softened butter
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1 1/4 cups flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups white chocolate chips
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In a large bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, vanilla and food coloring and beat until smooth.
-
In a small bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Add dry ingredients to wet ingredients and mix until fully combined. Fold in the white chocolate chips.
-
Refrigerate the dough for 30 minutes. During the last ten minutes of cooling, preheat oven to 350 degrees and line two baking sheets with parchment paper or spray with cooking spray.
-
Roll the dough into one-inch balls and place a few extra chocolate chips on each ball. Bake for 9 minutes, then remove from oven. The cookies will be fluffy and fatty, and will flatten slightly as they cool.
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Let the cookies cool on the pan for 10 minutes, then remove to a cooling rack.