Red velvet white chocolate chip cookies have been a favorite of mine for years.
I love that vibrant color against the light white chocolate.
And the taste? They have a rich, velvety texture and a warm, creamy sweetness I just can’t resist.
Each bite is a little piece of indulgence, and the red hue makes them look just as good as they taste!
Why You’ll Love These Red Velvet Chocolate Chip Cookies
Perfect Flavor Combo: These cookies combine rich cocoa and creamy white chocolate chips. Together, they create an irresistible flavor contrast everyone will love.
Soft & Chewy Texture: From the crisp edges to the soft, chewy center, every bite offers a satisfying crunch and a melt-in-your-mouth experience.
Year-Round Enjoyment: These babies are perfect for Christmas and Valentine’s Day. But they’re so good, I know you’ll make them all year!
Ingredients
- White Chocolate Chips: These creamy morsels add a delightful contrast to the rich red velvet flavor. Use a high-quality brand like Ghirardelli or Guittard.
- Unsweetened Cocoa Powder: Gives the cookies their deep, chocolatey essence without adding extra sugar. Again, select a high-quality brand for the best flavor.
- All-Purpose Flour: The foundation of most cookie recipes for the texture and structure it provides.
- Baking Soda: So they’re not too dense.
- Salt: Add just a pinch to dial up the flavor.
- Butter: For richness and an unbeatable texture.
- Sugars: Mix granulated and brown sugars for sweetness, moisture, and just a hint of caramel-like flavor.
- Egg: To hold everything together.
- Buttermilk: For delicate, moist cookies.
- Vanilla Extract: A classic enhancer that provides warmth and gently complements the chocolatey flavor.
- Red Food Coloring: For the signature red velvet cake hue. Use gel coloring for the best results.
How to Make Red Velvet White Chocolate Chip Cookies
Baking these cookies fills the kitchen with such a comforting aroma, it’s hard to resist sneaking one (or two) right off the cooling rack.
If you love a classic cookie with a twist, they’re definitely worth a try.
And like most baking recipes, this one has several steps. Fortunately, they’re relatively easy to follow.
1. SIFT the flour, cocoa powder, baking soda, and salt. Set aside.
2. BEAT the butter and sugars until light and fluffy, then blend in the egg, yolk, buttermilk, and vanilla extract until fully incorporated.
3. ADD the gel gradually until the desired color is achieved and evenly distributed.
4. COMBINE the dry ingredients into the wet by hand. Stop halfway, add the chocolate chips, then mix until just combined.
5. CHILL the dough for 1-2 hours.
6. PREHEAT the oven to 350°F and line baking sheets with parchment paper.
7. SCOOP the chilled dough into 1 1/2-2 inch balls and place on prepared baking sheets, spacing 3 inches apart.
8. BAKE for 10-12 minutes until the edges are set. Press the remaining chocolate chips into the hot cookies right after baking.
9. COOL the cookies on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Red Velvet White Chocolate Chip Cookies
Whether you’re sharing them with friends or sneaking a few when nobody is looking, these red velvet white chocolate chip cookies are sure to steal your heart.
But before you preheat that oven, check out these handy tips:
- Use gel food coloring. It will provide the most vibrant hue without having to use too much. Plus, the liquid kind will affect the dough.
- Use a cookie scoop. Scoops provide more uniformly sized mounds of dough than spoons. The more evenly sized the dough balls are, the better the cookies will bake.
- Reserve some chocolate chips. Don’t add them all to the batter. Instead, save a few. Then, immediately after the cookies finish baking, sprinkle them on top. The cookies look nicer that way.
- Chilling the dough. 1-2 hours is more than enough. If you go over 2 hours, let the dough warm to room temp for about 15 minutes before scooping.
- Cool completely. This gives the flavors time to meld and the structure time to set.
- Variation ideas. Swap the white chocolate chips for milk, dark, or semi-sweet chocolate. You could also use peppermint chips instead of chocolate. Mixing in a few chopped nuts isn’t a bad idea, either.
- Skip the chocolate. They’ll taste just as great – but even more so with a yummy cream cheese glaze!
How to Store
My family has little to no willpower when it comes to these red velvet cookies. So, we hardly ever have any left.
Luckily, they store well. So if you have a few hanging around, they’ll be just as yummy in a day or two.
To Store: Store cooled cookies in an airtight container at room temperature for 4 to 5 days. Or refrigerate them for up to a week. Separate layers with parchment paper to prevent sticking.
To Freeze: Flash freeze cooled cookies or dough balls on a tray, then transfer to a freezer bag for 2-3 months. Thaw baked cookie until soft. Bake dough balls from frozen with a few extra minutes in the oven.
More Red Velvet Treats You Have to Try
Red Velvet Sandwich Cookies
Red Velvet Bundt Cake
Red Velvet Truffles
Red Velvet Muffins
Red Velvet White Chocolate Chip Cookies
24
servings15
minutes12
minutes166
kcalThe next time you want something sweet, chewy, and loaded with creamy chocolate, make a batch of these red velvet white chocolate chip cookies.
Ingredients
2 cups (240g) all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 tablespoons buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon gel red food coloring
1 cup white chocolate chips, divided
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and blend in the egg, yolk, buttermilk, and vanilla extract. Mix until fully incorporated.
- Add the red food coloring, a little at a time, until the desired color is reached. Mix until evenly colored.
- Stir the dry ingredients into the bowl by hand with a spatula, mixing about halfway. Add 3/4 cup of chocolate chips and finish mixing until no streaks of flour are visible.
- Cover the bowl with plastic wrap and refrigerate the dough for about 1-2 hours.
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Scoop the chilled dough into 1 1/2-2-inch balls and place them on the prepared baking sheets with 3 inches between each cookie.
- Bake for about 10-12 minutes or until the edges are set. Remove from the oven and immediately press the remaining chocolate chips into the tops of the hot cookies.
- Let them cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Use gel food coloring instead of liquid, as the liquid will affect the consistency of the dough.
- If you chill the dough for longer than 2 hours let it sit at room temp for 15 minutes before baking to soften slightly.
- Use a cookie scoop to portion out evenly sized balls of dough.
