Red Velvet Cookies with White Chocolate
These red velvet cookies combine the classic flavors of red velvet cake with chewy, bakery-style cookies studded with creamy white chocolate chunks. With no chill time required and a perfect balance of cocoa and vanilla, these vibrant red cookies are ideal for Valentine's Day, Christmas, or any festive occasion.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Baking Sheets
- parchment paper or silicone mats
- Wire Cooling Rack
Ingredients
- Dry Ingredients
- 1½ cups + 2 tbsp all-purpose flour (204g)
- 2 tbsp Dutch process cocoa powder (10g)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Wet Ingredients
- ¾ cup salted butter, softened (168g)
- ¾ cup light brown sugar, packed (165g)
- ¼ cup granulated sugar (50g)
- 2 egg yolks, room temperature
- 1 tbsp vanilla extract or vanilla bean paste
- 1–1½ tsp red gel food coloring
- Mix-Ins
- ¾ cup white chocolate chunks or chips (150g)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until light and fluffy.
- Add egg yolks, vanilla, and red gel food coloring. Beat on medium speed for 2 full minutes until the mixture is bright, fluffy, and fully combined.
- Add the dry ingredients to the wet mixture and mix on low speed just until combined. The dough will be thick—don’t overmix.
- Fold in the white chocolate chunks or chips until evenly distributed throughout the dough.
- Scoop dough into 18 balls (about 2 tablespoons each). Place on baking sheets, spacing 2 inches apart. Bake for 10–12 minutes—10 for chewy centers, 12 for crispier edges.
- Remove cookies when edges are set but centers still look slightly soft. Cool 5 minutes on pan, then transfer to a rack. Press extra white chocolate pieces on top if desired for a bakery look.