These red velvet cookies are soft, chewy, and rich, with a red velvet cookie dough studded with white chocolate chips. It’s a delicious, easy recipe perfect for a weeknight dessert or parties.
When we think of easy, delicious dessert recipes, we always think of cookies. These handheld treats can be as simple or as involved as you like, and there’s no end to the ways you can make them.
One of our favorite varieties is a double chocolate combo of chocolate cookie dough with white chocolate chips, like these chocolate white chocolate chip cookies. The deep chocolate flavor of the cookie dough with the pop of sweeter, luxurious white chocolate chips is total comfort food in every bite.
Our latest cookie combines the double chocolate punch of our chocolate white chocolate chip cookies with the color of mini red velvet cakes to create a cookie with deep, complex chocolate flavor and such a pretty color.
These are the perfect cookies for weeknight desserts or special occasions, especially during the holiday season.
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Why You’ll Love This Recipe
- Basic Ingredients: This is a basic cookie recipe that uses simple baking ingredients found in your kitchen or at your local grocery store.
- Easy: Just mix the dough, fold in the chips, and bake. It doesn’t get easier!
- Delicious Chocolaty Flavor: The chocolate cookie dough and sweet white chocolate chips create a wonderful flavor profile with layers of chocolate flavor.
- Perfect Texture: These cookies are soft and chewy, just like a great cookie should be!
- Customizable: You can easily customize these cookies with different mix-ins to create your own version.
- Versatile: These are perfect for any occasion, from weeknight dinners to special events.
- Freezer-Friendly: It’s easy to freeze these cookies for future use.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Add Nuts: Nuts like pecans, walnuts, and almonds will work well in this recipe. Try any of your other favorite nuts to see what works for you.
- Sweet and Salty: Try adding salty mix-ins like crushed pretzels or salted, roasted nuts for a sweet and salty version.
- Deeper Chocolate Flavor: Use dutched cocoa for a deeper chocolate flavor with no bitterness.
- Intense Flavor: Add a pinch of instant coffee to the dough to intensify the chocolate flavor.
- Chunky: Use white chocolate chunks in place of white chocolate chips for a chunky version.
How to Make Red Velvet Cookies
Step 1: Whisk the dry dough ingredients in a medium bowl and set aside.
Step 2: Whisk the wet dough ingredients in another bowl. Then stir in the food coloring.
Step 3: Gradually mix the dry ingredients into the wet ingredients until just combined. Then, fold in the white chocolate chips. Form the dough into a flat, circular disc about 2 inches thick. Then, wrap it in plastic wrap and chill for at least 3 hours.
Step 4: Use a 1-inch cookie scoop to place dough balls about 2 inches apart on two prepared baking sheets.
Step 5: Bake until the center of the cookies is just slightly soft. Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes.
Step 6: Transfer to a wire cooling rack to cool completely and enjoy!
Tips
- Loosely spoon your flour into your measuring cup and level it off with a knife. Never scoop the flour out directly with the measuring cup, or you’ll use too much.
- Mix your dough until the ingredients are just combined, meaning all the dry ingredients are moistened. Overmixing will lead to tough cookies.
- Use a folding motion to add the white chocolate chips. This also helps avoid overmixing.
- Be sure you chill the dough for at least 3 hours. It’s crucial to ensure the cookies are fully chilled to control their spread as they bake.
Red Velvet Cookies FAQ
Red velvet cookies are made with chocolate cookie dough and white chocolate chips. Red food coloring is also added for the classic red color.
Red velvet cookies taste like standard chocolate cookies with white chocolate chips. Their color and name come from the addition of red food coloring, which doesn’t change the flavor of the cookies.
If your cookies were tough, you either used too much flour or you baked them too long. Ensure you use the correct amount of flour by loosely spooning it into your measuring cup rather than using the cup to scoop it out directly. In addition, remove your cookies when the edges are done and the center is still a bit soft. Leave the cookies on the cookie sheet for a few minutes to let the heat finish baking the cookies.
More Delicious Cookie Recipes
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Red Velvet Cookies
Ingredients
- 1⅛ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup vegetable oil
- 2 large eggs
- 1½ teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 tablespoon red food coloring gel
Instructions
- Preheat the oven to 350° (after the cookies have chilled) and line a baking sheet(s) with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking powder and salt together until combined. Set aside.
- In another bowl, whisk sugar, vegetable oil, eggs, and vanilla together until well combined.
- Add food coloring, stir to combine.
- Gradually add the dry ingredients into the wet ingredients. Stir. Add white chocolate chips, stir.
- Form dough into a flat circular disk, about 2-inches thick, and wrap it with the plastic wrap. Place in the fridge for 3 plus hours.
- Using a 1-inch cookie scoop, place on the prepared baking sheet 2 inches apart and bake for 10-12 minutes.
- Remove from the oven and let sit on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
- *Place cookie dough back in the fridge while the first batch of cookies bake so the dough stays cold.
Notes
- Store at room temperature in an airtight container for up to a week.
- Wrap cookies in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Loosely spoon your flour into your measuring cup and level it off with a knife. Never scoop the flour out directly with the measuring cup, or you’ll use too much.
- Mix your dough until the ingredients are just combined, meaning all the dry ingredients are moistened. Overmixing will lead to tough cookies.
- Use a folding motion to add the white chocolate chips. This also helps avoid overmixing.
- Be sure you chill the dough for at least 3 hours. It’s crucial to ensure the cookies are fully chilled to control their spread as they bake.
These are so good. They’re so soft and chewy, and the combo of white chocolate and cocoa is yummy.
I’m a sucker for anything red velvet, and these are delicious. These are probably the softest cookies I’ve ever made, and they’re so chocolaty!
These are SO SOFT. That is the absolute must for me in any cookie. Loved these.
These are delicious. I went with Dutch cocoa powder because it’s what I had on hand, and these came out great.
I tried these today and they’re soft and fudgy in the middle. The color is gorgeous!
Oh, these are gorgeous! That cracked, soft center and that hint of cream cheese is always a winner. Beautifully done!
I love red velvet anything so of course I had to make a batch of these. They were a hit! So delicious. I froze some so I could have them later ^_^
These are so delicious! Classic and love the flavor of white chocolate with the cocoa. My son loves red velvet everything, and we enjoyed baking these cookies together.
I absolutely love this red velvet cookie recipe! The cookies were easy to make, and turned out, so delicious, the entire family love them, looking forward to making them again!