Red Velvet Cookies with White Chocolate Chips Recipe

If you’re on the hunt for a cookie that brings both drama and decadence, the Red Velvet Cookies with White Chocolate Chips Recipe is an absolute must-try. These cookies boast that iconic velvety red color paired with a tender, almost cakey texture that melts delightfully in your mouth. The burst of creamy white chocolate chips adds just the right touch of sweetness and contrast, making every bite a little celebration. Perfect for sharing or savoring all on your own, this recipe turns a classic favorite into a cookie sensation you’ll want to bake again and again.

Ingredients You’ll Need

This recipe uses simple yet essential ingredients that work in perfect harmony to create the unique taste, texture, and color of these red velvet cookies. Each one plays a vital role, whether that’s adding moisture, richness, or that signature ruby hue.

• Unsalted butter (3/4 cup, 170g): Provides a creamy base and tender crumb while letting you control the saltiness.
• Cream cheese (4 ounces, 115g): Adds tangy richness and moisturizes the dough for softness.
• White sugar (1 cup, 200g): Sweetens the dough and helps achieve the ideal cookie structure.
• Dark brown sugar (1 cup, 220g): Brings a deep molasses flavor and rich chewiness.
• Baking soda (1 teaspoon): Leavens the dough so cookies rise just right.
• Kosher salt (1 teaspoon): Balances flavors and enhances the sweetness.
• Vanilla extract (2 teaspoons): Adds warmth and complexity.
• Large egg (1): Binds ingredients while contributing moisture.
• Large egg yolk (1): Boosts richness and tenderness.
• Red food coloring (1 tablespoon): Creates the vivid red hue that makes this cookie instantly recognizable—the McCormick brand works beautifully.
• All-purpose flour (2 3/4 cups, 385g): Provides structure while keeping the crumb soft.
• Natural cocoa powder (1/4 cup, 25g): Delivers subtle chocolate notes without overpowering the flavor.
• White chocolate baking chips (2 cups, 340g): The star ingredient for sweet pockets of melty goodness, divided for mixing in and topping.

How to Make Red Velvet Cookies with White Chocolate Chips Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper. This sets the stage for perfectly baked cookies that won’t stick and will brown evenly.

Step 2: Cream Butter, Cream Cheese, and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter, cream cheese, white sugar, dark brown sugar, baking soda, salt, and vanilla extract. Mix on medium speed until the mixture is smooth, creamy, and pale, about 1 to 2 minutes. This creamy base is critical for the wonderfully tender texture in the finished cookies.

Step 3: Incorporate Eggs and Food Coloring

Scrape down the sides of the bowl before adding the whole egg, mixing until fully incorporated. Then add the egg yolk and mix again. Slowly pour in the red food coloring on low speed to prevent splattering. This is the moment your dough transforms with that irresistible rich red hue.

Step 4: Add Dry Ingredients

Next, mix in the flour and cocoa powder on low until just combined. Overmixing here can toughen cookies, so stop once no dry streaks remain. The natural cocoa powder lends that subtle chocolate warmth without overtaking the red velvet’s signature flavor.

Step 5: Fold in White Chocolate Chips

Gently fold in 1 1/2 cups of white chocolate chips until evenly distributed throughout the dough. These melty morsels are what make this Red Velvet Cookies with White Chocolate Chips Recipe so heavenly and memorable.

Step 6: Shape Cookies

Wet your hands lightly and dry them off with a paper towel, then roll heaping tablespoons of dough into 1-inch balls. Placing them slightly apart on the prepared baking sheets ensures even baking and spreading.

Step 7: Bake and Add Final Chips

Bake one sheet at a time for 11 to 13 minutes or until the edges look dry and set but the centers remain soft and plump. While still warm, gently press the remaining 1/2 cup of white chocolate chips onto the tops for an appealing finish. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. They’ll deflate slightly but stay beautifully soft.

How to Serve Red Velvet Cookies with White Chocolate Chips Recipe

Garnishes

Sprinkle a tiny pinch of flaky sea salt atop each cookie right after baking to highlight the sweetness and enrich the flavor layers. You can also add a dusting of powdered sugar for an elegant holiday touch.

Side Dishes

Pair your cookies with a cold glass of milk, a cup of hot coffee, or a rich vanilla bean ice cream scoop. The creamy drinks complement the luscious white chocolate chips and balance the cocoa undertones perfectly.

Creative Ways to Present

Serve these vibrant red cookies stacked on a fanciful platter with festive napkins for a party centerpiece. You can also sandwich them with cream cheese frosting to amp up the indulgence and turn them into “red velvet cookie sandwiches.”

Make Ahead and Storage

Storing Leftovers

Once completely cool, store leftover cookies in an airtight container at room temperature for up to five days. This keeps them soft and moist, preserving that irresistible fresh-baked texture.

Freezing

These cookies freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a resealable freezer bag or airtight container for up to three months. Thaw overnight at room temperature before enjoying.

Reheating

To bring back that just-baked warmth, microwave a cookie for 10 to 15 seconds or heat in a 300°F oven for 3 to 5 minutes. The white chocolate chips will soften, and the cookie will regain softness and aroma.

FAQs

Can I use different food coloring?

You absolutely can, though the classic bright red is part of the charm. Gel or liquid food colorings work well, but gel tends to give more intense color without affecting dough consistency.

Is cream cheese necessary in this recipe?

Cream cheese contributes to the tender crumb and slight tang that differentiates red velvet from other chocolate cookies. Without it, cookies might be drier and less rich.

Can I substitute white chocolate chips?

While white chocolate chips are ideal for their sweetness and melt-in-your-mouth texture, you could experiment with dark or milk chocolate chips for a different flavor profile.

How thick should the cookies be before baking?

Rolling into 1-inch balls is perfect to ensure cookies bake evenly and remain soft yet set. Larger dough balls will create thicker cookies that may need longer baking times.

Why do the cookies flatten after baking?

The dough’s moisture and fat content cause the cookies to puff up while baking and then gently deflate as they cool, resulting in their signature chewy and soft texture.

Final Thoughts

I can’t recommend this Red Velvet Cookies with White Chocolate Chips Recipe enough for anyone who loves lush, flavorful cookies with a festive twist. The combination of tender red velvet dough and melting white chocolate chips is pure magic in every bite. Whether for a party, gift, or cozy treat, dive into this recipe and watch how quickly these cookies disappear. Happy baking, my friend!

Red Velvet Cookies with White Chocolate Chips Recipe

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These Red Velvet Cookies are soft, chewy, and loaded with white chocolate chips, making them a delightful twist on the classic red velvet cake. The combination of cream cheese and cocoa powder provides the perfect balance of tangy and chocolaty flavors, while the vibrant red color adds festive appeal. Ideal for dessert lovers who enjoy rich and creamy cookies with a touch of elegance.

• Author: Paula
• Prep Time: 15 mins
• Cook Time: 13 mins
• Total Time: 28 mins
• Yield: 36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Wet 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
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 tablespoon red food coloring, preferably McCormick brand

Dry Ingredients

• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 3/4 cups (385g) all-purpose flour
• 1/4 cup (25g) natural cocoa powder (not Dutch process)

Add-ins

• 2 cups (340g) white chocolate baking chips, divided (1 1/2 cups mixed into dough, 1/2 cup for topping)

Instructions

1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
2. Mix wet ingredients and sugars: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, cream cheese, white sugar, dark brown sugar, baking soda, kosher salt, and vanilla extract. Mix on medium speed until the mixture is creamy, uniform in color, and clings to the bowl sides, about 1 to 2 minutes.
3. Add eggs and food coloring: Scrape down the bowl sides, add the egg and mix on medium speed until incorporated. Repeat with the egg yolk. Then, add the red food coloring and mix slowly to avoid splattering, blending the color evenly.
4. Incorporate dry ingredients: Add the all-purpose flour and natural cocoa powder to the mixer. Stir on low speed just until the dry ingredients are absorbed and the dough comes together.
5. Fold in white chocolate chips: Add 1 1/2 cups of white chocolate chips to the dough. Mix slowly until the chips are evenly dispersed throughout the dough.
6. Shape cookies: Wet your hands under water, then lightly dry them with a paper towel to prevent sticking. Roll heaping tablespoon-sized portions of dough into 1-inch balls and place them spaced on the prepared baking sheets.
7. Bake cookies: Bake one sheet at a time for 11 to 13 minutes, or until the cookie edges are dry and set but the centers remain soft and puffy.
8. Top cookies with chips: Immediately upon removal from the oven, press several reserved white chocolate chips onto the warm tops of each cookie. Let them rest on the baking sheet for 5 minutes to cool and slightly flatten before transferring to a wire rack to cool completely.
9. Repeat and serve: Repeat shaping, baking, and topping with remaining dough and chips. Once cooled, enjoy or store in an airtight container.

Notes

• Wet your hands before shaping the dough to prevent sticking and ensure evenly sized cookies.
• Use natural cocoa powder rather than Dutch-process for authentic red velvet flavor.
• For a more vibrant red color, use a high-quality gel or liquid food coloring rather than powdered.
• Do not overbake cookies; they should look slightly underdone in the center for softness.
• Cookies will flatten and deflate slightly as they cool; this is normal.
• Store cookies in an airtight container to maintain freshness for up to 5 days.

Find it online: https://bitezly.com/red-velvet-cookies-with-white-chocolate-chips-recipe/