Delicious and chewy red velvet cookies with white chocolate chips. Rich, sweet, with a hint of tang, this is the dessert you’ll be needing for all of your holiday parties!
Red velvet is one of my favorite flavors! It makes any dessert absolutely mouthwatering. You’ll have to try my red velvet brownies, cream cheese muffins, and cupcakes!
Rich and Tasty Red Velvet Cookie Recipe
This one’s for all of my red velvet-loving readers. I love a good red velvet cake! Not only are they beautiful, but they taste amazing, too! I’ve always wondered why you don’t see red velvet in cookie form more often. Who wouldn’t want a bite-sized piece of tangy, chocolatey goodness?! This red velvet white chocolate chip cookie recipe is absolutely delicious. It looks as good as it tastes, truly! I just love red velvet. And I love white chocolate. And I love a good cookie. Combine the three and you have a winning dessert!
Another perk! These red velvet white chocolate chip cookies are super easy to throw together. This recipe uses so many basic ingredients that you likely already have. Then, everything is mixed up and ready to bake in less than 15 minutes! These vibrant red cookies smell so irresistible when they’re baking. Less than 10 minutes later, you’ll be left with the chewiest, most delicious cookies. Good luck with resisting the urge to eat the whole pan! I run into this problem each time I make them. They’re just that good! Tasty and festive, these easy treats will be a hit wherever they go.
What Flavor is Red Velvet?
The foundation of red velvet is cocoa powder, but vinegar and/or buttermilk are usually added which gives it that signature tangy flavor. The bit of zip helps to balance out the sweetness! Red velvet cakes and cookies are typically paired with cream cheese frosting which adds to the overall tangy flavor. So tasty!
Ingredients for Red Velvet White Chocolate Chip Cookies
No need to buy premade cookies when you’ve got all of the ingredients to make them from scratch! I love that these red velvet white chocolate chip cookies use such basic ingredients. You’ll love the soft, chewy cookies they create! If you’re looking for measurements, they can be found in the recipe card below.
- All-Purpose Flour: All-purpose flour has a low protein content which will keep your cookies light and fluffy.
- Cocoa Powder: Chocolate is the base flavor of these yummy cookies. I recommend using a high-quality cocoa powder for the best flavor. Dutch-process cocoa will leave you with a fudgier result.
- Cornstarch: Adding cornstarch leaves you with a more tender, delicious cookie texture!
- Baking Soda: Necessary for light and fluffy cookies!
- Salt: Added to enhance flavor.
- Butter: I like to use unsalted butter for its richness. Make sure it’s at room temperature before mixing so your batter will be nice and smooth!
- Vegetable Shortening: The fat content of shortening makes your red velvet white chocolate chip cookies supremely moist and tender!
- Granulated Sugar: Used to sweeten your cookies!
- Egg: Needed to bind all of the ingredients together!
- Egg Yolk: An extra yolk is added to make the batter smooth and creamy.
- White Vinegar: The special ingredient for red velvet! By adding white vinegar, you add a hint of tangy flavor to your cookies. Trust me, it’s delicious!
- Vanilla Extract: Next up, we have vanilla! Vanila is super important for adding a rich flavor to your cookies. I always recommend pure vanilla extract for best results.
- Red Food Coloring: For that gorgeous red color!
- White Chocolate Chips: The creaminess of white chocolate is amazing alongside tangy, chocolatey red velvet.
The best part about this recipe? All you’ve got to do is mix everything up, shape your cookies, and then it’s into the oven for less than 10 minutes! These gorgeous cookies are so easy to make! They’re perfect for a last-minute dessert.
- Preheat Oven, Mix Dry Ingredients: Let’s make some cookies! To begin, preheat oven to 375 degrees Fahrenheit. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Then set aside.
- Mix Wet Ingredients: In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar about 3 minutes until fluffy. Then slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and then mix until just combined.
- Combine: Add in the dry ingredients until combined. Then mix in ½ cup white chocolate chips.
- Shape: Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
- Bake and Cool: Bake for 8-9 minutes in the preheated oven. Then, transfer to a wire rack to cool and press extra chocolate chips on top. Keep the cookies stored in an airtight container.
Tips for Making the Best Red Velvet Cookies
Red velvet white chocolate chip cookies are so incredibly delicious! It’s impossible to only eat one. Here are a few of my favorite tips for making bakery-worthy cookies every time!
- Use Room Temperature Ingredients: This is one of the most important tips! Make sure your wet ingredients like eggs, butter, milk, etc. are at room temperature before adding them to your cookie batter. This takes a bit of extra preparation, but it will make your batter nice and smooth! Smooth batter = tasty lump-free cookies.
- Add More Cocoa: If you prefer your cookies to be more chocolatey, you can add a couple extra teaspoons of cocoa to your batter. Note: The added chocolate will make your cookies more of a dark crimson color and less red.
- Chocolate Chips: I personally love the creaminess of white chocolate, but for a more indulgent version of these cookies, add milk or dark chocolate chips instead!
- Underbake: If you want your cookies to be soft and chewy, the key is to take them out of the oven while the centers still look slightly underbaked. They will continue to cook on the hot cookie sheet! This is around minute 8 for me, but keep an eye on your cookies as different ovens have different cooking times.
Storing Leftover Cookies
If by some small chance your red velvet cookies don’t get gobbled up in minutes, here’s how to store them! My family loves having these around the house to munch on.
- At Room Temperature: Transfer cookies to an airtight container and store for 4-5 days.
- In the Freezer: You can freeze your dough for 1-2 months. Simply form into balls and place in a freezer bag. Let thaw in the fridge overnight before baking.
- 2 1/4 cups all-purpose flour
- 2 1/2 Tablespoon cocoa powder
- 1 1/2 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoon butter at room temperature
- 6 Tablespoon vegetable shortening
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoon white vinegar
- 1 1/2 teaspoon vanilla extract
- 1 Tablespoon red food coloring
- 1 1/3 cups white chocolate chips divided
Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar for about 3 minutes until fluffy. Slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and mix until just combined.
Add in the dry ingredients until combined. Mix in ½ cup white chocolate chips.
Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
Bake for 8-9 minutes in the preheated oven. Transfer to a wire rack to cool and press extra chocolate chips on top. Keep the cookies stored in an airtight container.
Calories215kcal (11%)Carbohydrates28g (9%)Protein2g (4%)Fat11g (17%)Saturated Fat5g (25%)Cholesterol27mg (9%)Sodium134mg (6%)Potassium52mg (1%)Fiber1g (4%)Sugar18g (20%)Vitamin A142IU (3%)Vitamin C1mg (1%)Calcium26mg (3%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Keyword cookie recipes, red velvet cookies
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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