Red Velvet White Chip Cookies are perfectly tender, sweet, chocolatey cookies with a beautiful red color and melty white chocolate morsels.
Easy and colorful red velvet cookies make the perfect addition to your holiday baking. For more festive holiday Cookies, try Chocolate Peppermint Cookies and Red Velvet Kiss Cookies.
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Sabrina’s Red Velvet White Chip Cookies Recipe
My homemade Red Velvet White Chocolate Chip Cookies have all the amazing flavor and chewy, moist goodness of classic Red Velvet Cake. All with the effort of making a simple chocolate chip cookie. Follow my easy step-by-step directions for the best red velvet treat to bring to a bake sale, serve at a party, or leave out for Santa.
Chef’s Note: Baking with Food Coloring
Using red food coloring is essential to get that bright red color in Red Velvet desserts. Red velvet has chocolate in it, so you need to add a little more food coloring than other recipes so that the red can overpower the natural brown color of cocoa. This recipe calls for 1 tablespoon of liquid food coloring. You might also be familiar with gel food coloring, which has more pigment than liquid so you’ll use less. If you need to use gel food coloring in these cookies, about 9 drops should do the trick. You can start with 6 drops and see how the color looks, then add more if needed.
Ingredients
- ½ Cup Unsalted Butter: Cream softened butter to give the cookies a perfect soft, rich base. It’s essential to let the butter come to room temperature before starting the recipe. Otherwise, it will be hard to mix.
- Sweeteners: For the perfect sweetener combo, use ½ cup white sugar and ½ cup brown sugar. Brown sugar creates a richer, more dense cookie dough, while white sugar is lighter and less rich. Then, enhance the sweet and rich flavor of the cookies with a 1 teaspoon vanilla extract. The combination creates a perfect balance of texture and flavor.
- Eggs & Milk: Add 1 egg to help emulsify the cookie dough. A room-temperature egg will blend more easily with the other dough ingredients. Then add 1 tablespoon milk to help keep the cookie dough tender and moist.
- 1 Tablespoon Red Food Coloring: Mix in red food coloring to give the cookies an iconic red velvet color.
- Flour Mixture: 1 ½ cups all-purpose flour works wonderfully for cookie dough, then you’ll add 1 teaspoon baking soda to help the cookies rise and ¼ teaspoon salt to balance the sweetness.
- ⅓ Cup Unsweetened Cocoa Powder: Mix cocoa powder into the flour mixture to give red velvet cookies a rich, chocolate flavor.
- 1 Cup White Chocolate Chips: Divide the baking chips in half and mix some of the sweet white chocolate directly into the dough. Then, add the rest over the top so that there are whole chocolate chips showing on top of the cookies.
How to Make
Time needed: 1 hour and 25 minutes.
- Wet Ingredients
Add softened butter, granulated sugar, and brown sugar to your stand mixer. Mix at medium speed for 2-3 minutes until the butter mixture becomes light and fluffy. Add one large egg, food coloring, vanilla extract and a tablespoon of milk. Continue to mix until well blended.
- Cookie Dough
Sift the flour, cocoa powder, baking soda, and kosher salt together in a separate bowl. Then add the flour mixture to the wet ingredients, and mix at low speed until the cookie dough is just combined. Add half of the white chocolate chips and fold them into the cookie dough. Cover the mixing bowl in plastic wrap and chill in the fridge for 1 hour.
- Dough Balls
Preheat the oven temperature to 350 degrees, and line two cookie sheets with parchment paper. Scoop the cookie dough balls onto the prepared baking sheets with 2 inches of space between each dough ball.
- White Chip Topping
Press the remaining white chocolate chips into the surface of the cookie dough balls.
- Baking Time
Bake Red Velvet White Chip Cookies for 10-12 minutes until baked through.
Recipe Card
Ingredients
Ingredients
- 1/2 cup unsalted butter , softened
- 1/2 cup sugar
- 1/2 cup brown sugar , packed
- 1 large egg , room temperature
- 1 tablespoon whole milk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
Instructions
- To your stand mixer add the butter, sugar, and brown sugar on medium speed and cream until light and fluffy, about 2-3 minutes.
- Add in egg, milk, vanilla extract and food coloring until well combined.
- In a separate bowl sift together flour, cocoa, baking soda, and salt.
- Add flour mixture to stand mixer on low speed until just combined.
- Add in half the white baking chips.
- Cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Using a 2 tablespoon-sized cookie scoop to scoop the cookie dough and place on baking sheet 2-inches apart.
- Press some white chocolate chips around the top of the cookie dough ball.
- Bake for 10-12 minutes until the edges are firm and the middle of the cookie doesn't look wet anymore.
Nutrition
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Kitchen Tools & Equipment
- Stand Mixer with Paddle Attachment: Using a stand mixer is the easiest and most efficient way to combine your cookie dough ingredients. You could also use a handheld electric mixer and a large mixing bowl.
- Sieve or Sifter: Use a fine mesh sieve or a sifter to sift the dry ingredients and remove any lumps before you add them to the wet ingredients.
- Mixing Bowl: You’ll need a separate mixing bowl to add the dry ingredients to as you sift them.
- Baking Sheets and Parchment Paper: This recipe makes enough cookie dough to make two batches. Add the cookie dough to two metal cookie sheets for the baking time. Line the baking sheets with parchment paper to prevent the dough from sticking during baking.
- Cookie Scoop: Use a 2-tablespoon-sized cookie scoop or ice cream scoop to form evenly-sized cookie dough balls.
Can this be made ahead of time?
Yes! If you want to get a jump on your holiday baking, this is an excellent cookie recipe that you can make now and freeze for later. You can either follow the entire recipe from start to finish, then freeze the finished cookies, or prep the cookie dough and freeze the dough balls before baking. Frozen cookie dough balls should stay good in a freezer bag for up to 2 months. You can keep the frozen cookies for up to 6 months before thawing and serving.
Nutritional Facts
Baking Tips & Tricks
Remember these helpful tips for the ultimate chewy Red Velvet Chip Cookies.
- The Secret to Soft, Fluffy Cookies
- Start the recipe with soft, room-temperature butter so that it can easily be creamed with the sugar. After blending the dough, put the mixture in the fridge for at least an hour so that the butter can chill. It’s important to let the fat re-solidify, otherwise the cookies will spread too quickly and become flat during the baking time.
- Achieve Perfectly Chewy Cookies
- For tender, chewy cookies, be sure not to over-mix the dough, or it can become dense. It’s also important not to burn the cookies. Only bake until the edges are firm and the inside of the cookies are just setting.
How to Store
- Store: To keep leftover cookies fresh, you can store them in an airtight container at room temperature for up to 3 days or in the fridge for a week. They’ll last longer in the fridge but typically maintain a better texture at room temperature.
- Reheat: You can serve leftover red velvet cookies at room temperature or pop them in the microwave for 15 seconds to make them warm and chewy.
- Freeze: Frozen cookies can stay good for up to 6 months. Place the cookies in a freezer bag or another freezer-safe container with the layers separated by wax paper to keep them from getting frozen together. Thaw frozen cookies on the countertop before serving.
Ideas to Serve Red Velvet Cookies
- Holiday Treat Table: White Chocolate Red Velvet Cookies are perfect for Christmas or sharing at a party. You can put them out on your serving tray along with other festive treats, like Gingerbread Kiss Cookies, White Chocolate Cranberry Cookies, or Peppermint Snowballs.
- Potluck or Cookie Exchange: These cookies are not only delicious, they are also festive with their bright red and white color combo. They would be a big hit at a potluck or cookie exchange. Serve them on a bright white plate, an elegant gold or silver platter, or you could choose a green plate for classic Christmas colors.
Frequent Questions
Yes, red velvet flavored baked goods call for a small amount of cocoa powder, giving a light chocolate flavor.
If your cookies are baking too quickly on the bottom before the top is baked through, this is likely a sign that your oven is too hot or that you have your pan too close to the bottom of the oven.
The bright red color makes these cookies perfect for Christmas, Valentine’s, or any occasion when you want an eye-catching treat. Plus, the white chocolate chips contrast for a beautiful white and red dessert.
Variations
- Chocolate: If you prefer a more classic chocolate flavor, you can replace the white chocolate chips with milk or dark chocolate chips. You could also use a combination of two types of chocolate for extra chocolate flavor.
- Peppermint Red Velvet Cookies: For the perfect holiday treat, add a little peppermint extract to the cookie dough and swap out the white chocolate chips for peppermint chips. You can also add broken candy cane pieces to the mix-ins.
- Add-Ins: There are lots of other mix-ins that you can try in your Red Velvet Cookie recipe. Try adding chopped pecans, walnuts, or almonds for a bit of crunch in the chewy cookies. You can also roll the balls of dough in festive sprinkles, sanding sugar, or powdered sugar to decorate them before baking.
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