Red Velvet Cookies White Chocolate (Print View)

Soft, chewy red velvet treats with creamy white chocolate chips, ideal for sharing and celebrations.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
10 - 1 tablespoon red food coloring
11 - 1 teaspoon distilled white vinegar

→ Mix-ins

12 - 1 1/2 cups white chocolate chips

# Method:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, red food coloring, and vinegar until smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in the white chocolate chips until evenly distributed throughout the dough.
07 - Using a cookie scoop or tablespoon, drop dough balls about 2 tablespoons each onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are set and centers look slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Insider Tips:

01 -
  • That perfect tangy red velvet flavor in an easy, handheld cookie that takes way less effort than a full cake
  • The white chocolate chips balance the subtle cocoa and buttermilk tang like nobody's business
02 -
  • Overbaking is the enemy of soft red velvet cookies, so pull them out when they look slightly underdone
  • Gel food coloring gives you that intense red color without adding too much liquid to your dough
03 -
  • Chill your dough for 30 minutes if you want thicker cookies that do not spread as much
  • Room temperature ingredients make a huge difference in how smoothly everything comes together

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