If you have a soft spot for all things red velvet and crave a cookie that’s bursting with flavor and just the right amount of sweet, then this Red Velvet Cookies with White Chocolate Recipe is about to become your new best friend. Combining the tender crumb of classic red velvet with melting pockets of luscious white chocolate, these cookies are irresistibly moist, subtly chocolatey, and show-stoppingly vibrant. Whether you’re baking for a special occasion or a cozy treat anytime, this recipe delivers a tasty twist that will leave everyone asking for more.
Ingredients You’ll Need
Each ingredient in this recipe has a purpose that brings the cookies to life, from the vivid red color to the tender texture and that irresistible white chocolate sweetness. Don’t let the list intimidate you—the ingredients are pantry staples that come together simply yet uniquely.
- All-purpose flour (1 1/2 cups + 2 tbsps): Provides the structure needed for cookies that hold their shape but stay soft inside.
- Dutch process cocoa powder (2 tbsps): Adds a rich, smooth chocolate note without overwhelming the red velvet flair.
- Baking soda (1/2 tsp): Helps the cookies rise lightly and creates that perfect chewy texture.
- Baking powder (1/2 tsp): Works together with baking soda to give just enough lift and fluffiness.
- Salt (1/2 tsp): Balances sweetness and enhances all the other flavors.
- Salted butter (3/4 cup, softened): Delivers creaminess and richness, making every bite melt in your mouth.
- Light brown sugar (3/4 cup): Brings moisture and deep caramel undertones to the cookie dough.
- Granulated white sugar (1/4 cup): Adds a crispness that contrasts beautifully with the soft interior.
- Egg yolks (2, room temperature): Key for the tender texture and helps bind everything together.
- Vanilla extract (1 tbsp): Offers a warm, sweet aroma that complements the cocoa and white chocolate.
- Red gel food coloring (1 to 1 1/2 tsp): Provides that iconic, vibrant red color without affecting flavor.
- Chopped white chocolate or white chocolate chips (3/4 cup): The star ingredient that brings bursts of creamy sweetness in every bite.
How to Make Red Velvet Cookies with White Chocolate Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure your cookies bake evenly and pop off easily once finished. This simple prep step sets the stage for baking success.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, Dutch cocoa powder, baking soda, baking powder, and salt until well combined. This blends the leaveners and cocoa evenly throughout the flour, ensuring consistent flavor and rise in every cookie.
Step 3: Cream Butter and Sugars
Using an electric mixer, cream the softened salted butter with the light brown sugar and granulated white sugar for about two minutes until the mixture is light, fluffy, and looks a bit like a creamy cloud. This step traps air and helps give your cookies a tender crumb.
Step 4: Add Egg Yolks, Vanilla, and Food Coloring
Mix in the egg yolks, vanilla extract, and red gel food coloring at medium speed. Beat for two minutes until the dough is evenly tinted bright red and fluffy. The egg yolks add richness, and the red coloring gives that classic red velvet appeal.
Step 5: Combine Dry Ingredients
Slowly add the dry ingredient mixture into the wet ingredients. Mix gently until just combined. Overmixing can make cookies tough, so stop as soon as everything is blended into a gorgeous red dough.
Step 6: Fold in White Chocolate
Gently stir in the chopped white chocolate or chips until they are evenly distributed. These bits of sweet creaminess give every cookie a delightful surprise of melt-in-your-mouth bursts amidst the soft dough.
Step 7: Scoop and Arrange Dough
Form the dough into 18 evenly sized balls. Place each one about two inches apart on your prepared baking sheets to give them room to spread during baking.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes. If you prefer slightly underdone centers that stay soft and fudgy, aim for the shorter time. For crisper edges and a bit more bite, bake closer to 12 minutes. Keep an eye on them—you’ll know they’re done when the edges are set but the centers still look soft.
Step 9: Cool and Optional Garnish
Once out of the oven, let the cookies cool on the baking sheets for 5 minutes to set up, then transfer to a cooling rack for another 5 minutes. If you want to amp up the white chocolate effect, sprinkle some extra white chocolate chunks on top while the cookies are still warm for a glossy, melty finish.
Step 10: Store Properly
Keep any leftovers in an airtight container at room temperature for up to three days to maintain freshness and softness. These cookies are best enjoyed fresh but do beautifully with proper storage.
How to Serve Red Velvet Cookies with White Chocolate Recipe
Garnishes
Consider dusting the cooled cookies lightly with powdered sugar or drizzling a bit of melted white chocolate over the top for an elegant look. Fresh berries, like raspberries or strawberries, make a lovely, colorful side garnish that complements the rich flavor beautifully.
Side Dishes
Serve these cookies alongside a cold glass of milk, a cup of rich hot chocolate, or even a creamy latte. The warmth and creaminess of these drinks perfectly balance the cookie’s sweetness and moisture, creating an indulgent treat combo.
Creative Ways to Present
Why not sandwich two of these delectable cookies with a layer of whipped cream cheese frosting or marshmallow fluff? This transforms the Red Velvet Cookies with White Chocolate Recipe into a portable dessert sandwich that’s as fun to eat as it is delicious. You can also serve them as part of a dessert platter with an assortment of other sweets for a festive gathering.
Make Ahead and Storage
Storing Leftovers
Store your Red Velvet Cookies with White Chocolate in an airtight container at room temperature. They stay tender for up to three days, making them a perfect make-ahead treat for busy days.
Freezing
If you want to freeze the cookies, lay them out in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag. This prevents sticking and keeps them fresh for up to three months. Thaw at room temperature before enjoying.
Reheating
To refresh the softness and warm up your cookies, pop them in a microwave for 10 to 15 seconds or briefly heat them in a 300-degree oven for 3 to 5 minutes. This will revive that freshly baked feeling and melt the white chocolate chunks just right.
FAQs
Can I use regular cocoa powder instead of Dutch process in this Red Velvet Cookies with White Chocolate Recipe?
Yes, you can substitute regular cocoa powder if Dutch process is unavailable. However, Dutch process cocoa is less acidic and provides a smoother, richer flavor, which complements the red velvet taste best.
Why do these cookies use egg yolks instead of whole eggs?
Using just egg yolks adds extra richness and tenderness to the cookies without making the dough too wet or cakey. It helps achieve the soft, chewy texture that defines red velvet treats.
Can I substitute the white chocolate with dark or milk chocolate?
While white chocolate is classic for this recipe’s sweetness contrast, you can definitely try milk or dark chocolate chips if you prefer. Just keep in mind it will change the flavor profile and might overpower the subtle cocoa in the dough.
Why does the recipe call for both baking soda and baking powder?
Combining these leaveners balances the acidity and provides just the right lift. Baking soda reacts with the cocoa, and baking powder gives a gentle rise, resulting in perfectly textured cookies.
How can I make these Red Velvet Cookies with White Chocolate Recipe vegan or dairy-free?
You could use dairy-free butter and white chocolate alternatives, and replace egg yolks with a suitable vegan egg replacer. Note that texture and flavor might differ slightly, but the result will still be delicious.
Final Thoughts
I genuinely hope you give this Red Velvet Cookies with White Chocolate Recipe a try because it is one of those incredible treats that feels special yet is wonderfully simple to make. The stunning color, combined with tender texture and bursts of creamy white chocolate, makes for a cookie you will want to bake again and again. Trust me, your inner cookie lover will thank you!
Print
Red Velvet Cookies with White Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and moist Red Velvet Cookies featuring a tender crumb with a hint of cocoa and vibrant red color, studded with creamy white chocolate chunks. Perfectly balanced sweetness and a soft, chewy texture make these cookies an irresistible treat for special occasions or everyday indulgence.
Ingredients
Dry Ingredients
- 1 1/2 cups + 2 tbsps (204 g) all-purpose flour (spooned and leveled)
- 2 tbsps (10 g) Dutch process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 1–1 1/2 tsp red gel food coloring (adjust depending on desired redness)
Add-ins
- 3/4 cup (150 g) chopped white chocolate or white chocolate chips
Instructions
- Preheat the oven and prepare baking sheets. Set the oven to 350°F (175°C). Line two baking sheets with parchment paper, then set them aside to get ready for baking the cookies.
- Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt until fully combined. Set this mixture aside.
- Cream butter and sugars. In a large bowl, use an electric mixer to cream the softened salted butter with the light brown sugar and granulated white sugar on medium speed for about two minutes, until the mixture becomes light and fluffy.
- Add egg yolks, vanilla, and food coloring. Incorporate the egg yolks, vanilla extract, and red gel food coloring into the creamed mixture. Mix on medium speed for two minutes or until the batter is well combined and fluffy, ensuring the vibrant red color develops.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until just combined, being careful not to overmix to maintain tender cookies.
- Fold in white chocolate. Gently fold in the chopped white chocolate or white chocolate chips until evenly incorporated throughout the dough.
- Scoop cookie dough. Using a cookie scoop or spoon, portion out the dough into 18 equally sized balls. Place them on the prepared baking sheets, spacing each about two inches apart to allow for spreading.
- Bake the cookies. Bake in the preheated oven for 10-12 minutes. Bake for 10 minutes if you prefer slightly underdone, soft centers, or up to 12 minutes for crisper edges.
- Cool the cookies. Remove the baked cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool for an additional 5 minutes before serving. Optionally, add extra white chocolate chunks on top while the cookies are still warm.
- Store leftovers. Keep any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness and softness.
Notes
- For a deeper red color, adjust the amount of red gel food coloring up to 1 1/2 teaspoons as preferred.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Using parchment paper helps with easy cookie removal and cleanup.
- Cookies can be frozen before baking; scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes to the baking time.
- Make sure the egg yolks are at room temperature for best incorporation and texture.
- For a dairy-free option, substitute the butter with a plant-based alternative and use dairy-free white chocolate chips.
