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Red Velvet Cookies with White Chocolate Chips Recipe

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4.3 from 9 reviews

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.

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/