Name: Red Velvet Cookies with White Chocolate Chips Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 3/4 cup (170g) unsalted butter, at room temperature; 4 ounces (115g) cream cheese, at room temperature; 1 cup (200g) white sugar; 1 cup (220g) packed dark brown sugar; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 teaspoons vanilla extract; 1 large egg; 1 large egg yolk; 1 tablespoon red food coloring, preferably McCormick brand; 2 3/4 cups (385g) all-purpose flour; 1/4 cup (25g) natural cocoa powder (not Dutch process); 2 cups (340g) white chocolate baking chips, divided (1 1/2 cups mixed in dough, 1/2 cup for topping)

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If you are craving a treat that is as visually stunning as it is delicious, look no further than this Red Velvet Cookies with White Chocolate Chips Recipe. These cookies perfectly balance the rich, velvety cocoa flavors with a sweet pop of creamy white chocolate, creating a chewy, moist, and utterly addictive bite every time. Each cookie bakes up with a lovely deep red color that invites you in, while the melted white chocolate chips offer irresistible bursts of sweetness. Whether you are baking for a special occasion or just because, these cookies will quickly become a favorite in your repertoire.

Ingredients You’ll Need

Inside a large silver mixing bowl placed on a white marbled surface, there are three different ingredients separated but close together: white cubes of butter, light brown packed sugar, and white granulated sugar. These ingredients are placed side by side in the bowl. A white mixer paddle is resting inside the bowl near the brown sugar, angled slightly toward the right. The bowl's metallic inner surface reflects some color softly. photo taken with an iphone --ar 4:5 --v 7

The magic of this Red Velvet Cookies with White Chocolate Chips Recipe lies in a handful of simple, quality ingredients. Each component contributes to the soft texture, color, and flavor that make these cookies so unforgettable. From cream cheese and butter for moistness to natural cocoa powder for that signature velvet taste, these ingredients come together with ease to create irresistible results.

Unsalted Butter (3/4 cup, 170g): Adds richness and helps create a tender crumb.
Cream Cheese (4 ounces, 115g): Infuses subtle tang and keeps cookies wonderfully soft.
White Sugar (1 cup, 200g): Balances sweetness and helps with structure.
Dark Brown Sugar (1 cup, 220g): Adds moisture and a hint of caramel complexity.
Baking Soda (1 teaspoon): Helps the cookies rise just enough without getting cakey.
Kosher Salt (1 teaspoon): Enhances the flavors and balances sweetness.
Vanilla Extract (2 teaspoons): Adds warmth and depth to the flavor profile.
Large Egg (1) and Egg Yolk (1): Provide structure and moisture for chewy cookies.
Red Food Coloring (1 tablespoon): Brings that iconic red velvet look to life—McCormick brand recommended for best color.
All-Purpose Flour (2 3/4 cups, 385g): Forms the cookie base with the right balance of chew and softness.
Natural Cocoa Powder (1/4 cup, 25g): Delivers signature red velvet chocolate flavor without overpowering the cookies.
White Chocolate Chips (2 cups, 340g, divided): Provide bursts of creamy sweetness in every bite and on top for a pretty finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Red Velvet Cookies with White Chocolate Chips Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F (177°C). Line two baking sheets with a silicone baking mat or parchment paper, which prevents sticking and ensures even baking.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In the bowl of a stand mixer fitted with a paddle attachment, add the room temperature unsalted butter, cream cheese, white sugar, dark brown sugar, baking soda, kosher salt, and vanilla extract. Mix on medium speed for about 1 to 2 minutes until the mixture is creamy, smooth, and clings to the side of the bowl. This step is crucial for building the soft texture of your cookies.

Step 3: Add Eggs and Food Coloring

Scrape down the sides of the bowl for even mixing. Add the large egg and mix until incorporated. Then add the egg yolk, mixing again. Finally, slowly mix in the red food coloring on low speed to get a beautiful, vibrant red without splattering.

Step 4: Incorporate the Dry Ingredients

Sift together the all-purpose flour and natural cocoa powder, then add them gradually to the wet ingredients while mixing on low. Mixing just until combined is key here to keep your cookies tender and avoid overworking the dough.

Step 5: Fold in the White Chocolate Chips

Gently fold in 1 1/2 cups of white chocolate chips, reserving the remaining 1/2 cup for topping. This mix-in provides the delicious pockets of melty sweetness that elevate these cookies to another level.

Step 6: Shape the Cookies

Wet your hands under cold water and dry them slightly with a paper towel—this prevents sticking and helps create uniform dough balls. Roll generous heaping tablespoons of dough into 1-inch balls and place them evenly spaced on the prepared baking sheets.

Step 7: Bake and Add Toppings

Bake the cookies one tray at a time for 11 to 13 minutes, until the edges are set and dry but the centers still look a little puffy. While they are warm and fresh from the oven, press several white chocolate chips onto the tops of each cookie to create a beautiful, glossy finish. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Expect your cookies to deflate slightly and become perfectly chewy as they cool.

How to Serve Red Velvet Cookies with White Chocolate Chips Recipe

The image shows eight small red dough balls with white chips mixed in, placed evenly in two rows on a white silicone baking mat with a textured surface on top of an orange base. Each dough ball is round and slightly rough, with the white chips visible around the surface. The background under the mat is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra-special touch, sprinkle your freshly baked Red Velvet Cookies with a pinch of flaky sea salt right after topping them with white chocolate chips. The subtle saltiness enhances the sweetness and highlights the complex cocoa notes beautifully. You could also drizzle a little melted white chocolate over the top for extra decadence.

Side Dishes

Pair these cookies with a cold glass of milk, a cup of rich coffee, or creamy hot chocolate for a cozy snack. Their soft texture is perfect alongside warm beverages, making any coffee or tea break feel like a celebration. They also make a festive holiday dessert when served with vanilla ice cream.

Creative Ways to Present

Arrange your Red Velvet Cookies with White Chocolate Chips Recipe on a decorative plate or tiered cookie stand for gatherings and parties. Wrap a few in a clear cellophane bag tied with a pretty ribbon for an adorable edible gift. You can also sandwich two cookies together with cream cheese frosting or marshmallow fluff for a fun twist everyone will love.

Make Ahead and Storage

Storing Leftovers

After baking, store your cookies in an airtight container at room temperature. They will stay soft and flavorful for up to five days, making them a perfect treat to enjoy throughout the week or share with friends and family.

Freezing

These cookies freeze beautifully either before or after baking. To freeze dough, shape the balls and freeze them on a baking sheet before transferring to a zip-top bag; bake from frozen adding a minute or two to the cooking time. For baked cookies, just freeze in an airtight container layered with parchment paper, keeping them fresh for up to three months.

Reheating

Warm frozen or stored cookies in the microwave for 10–15 seconds or in a low oven (300°F) for a few minutes to revive their soft, chewy texture. This makes them feel like freshly baked all over again and perfect for an instant indulgence.

FAQs

Can I substitute the cream cheese in this recipe?

Cream cheese is key to the tender, moist texture and subtle tang in this recipe, so it’s best to use it as directed. Substituting with something like sour cream or Greek yogurt might change both texture and flavor significantly.

What brand of red food coloring works best for vibrant color?

McCormick’s red food coloring is recommended because it provides a true, bright red without affecting flavor. Gel food coloring is also a good option if you want to avoid adding too much liquid to the dough.

Why use natural cocoa powder instead of Dutch process?

Natural cocoa powder provides the right acidity to react with baking soda for the classic red velvet flavor and helps develop the perfect color. Dutch process cocoa tends to be less acidic, which may affect leavening and taste.

Can I use white chocolate chunks instead of chips?

Absolutely! White chocolate chunks will melt slightly differently but will still offer delicious pockets of sweetness. Just keep an eye on the baking time as larger chunks can sometimes cause slight spreading.

How do I prevent the cookies from spreading too much?

Make sure your butter and cream cheese are at room temperature, not melted. Also, chilling the dough for 30 minutes before baking can help maintain the shape and thickness of your cookies.

Final Thoughts

This Red Velvet Cookies with White Chocolate Chips Recipe is the kind of treat that feels like a warm hug in cookie form. Its perfect balance of flavors, the vibrant red color, and the delightful chunks of creamy white chocolate make it a joy to bake and even more fun to share. Once you bake a batch, these cookies will become your go-to for celebrations, gifts, or just when you need a little pick-me-up. Trust me, you won’t regret giving this recipe a try!

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