Dessert

Red Velvet White Chocolate Cookies Recipe

ByMatteo Rossi January 5, 2026January 5, 2026

Introduction

These Red Velvet Cookies are a delightful twist on the classic cake, offering tender, cocoa-flavored cookies with a vibrant red hue and melty white chocolate chips. Perfect for sharing or enjoying as a special treat, they bake up beautifully with a balance of soft centers and slightly crisp edges.

A close-up view shows a group of rich red velvet cookies thickly dotted with smooth, creamy white chocolate chips evenly spread across the top layer. One cookie has a bit bitten out, revealing a soft, moist, and dense red inside beneath the slightly crinkled surface. The cookies rest on a white marbled surface that contrasts with the vibrant red color of the cookies and the creamy white chips, giving the image a bright and warm feel. photo taken with an iphone --ar 4:5 --v 7

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
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 to 1 1/2 tsp red gel food coloring (adjust for desired redness)
3/4 cup (150 g) chopped white chocolate or white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
Step 3: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer for about two minutes until the mixture is light and fluffy.
Step 4: Add the egg yolks, vanilla extract, and red gel food coloring to the butter mixture. Mix on medium speed for two minutes more until fluffy and evenly colored.
Step 5: Slowly add the dry ingredients into the wet mixture and mix until just combined.
Step 6: Fold in the chopped white chocolate or white chocolate chips until evenly distributed throughout the dough.
Step 7: Scoop the dough into 18 equal balls and place them on the prepared baking sheets, spacing them about two inches apart.
Step 8: Bake in the preheated oven for 10 to 12 minutes. Bake closer to 10 minutes for softer centers or up to 12 minutes for crispier edges.
Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool for another 5 minutes before serving. Optionally, add extra white chocolate chunks on top after baking.
Step 10: Store any leftovers in an airtight container for up to three days.

Tips & Variations

Use gel food coloring for a more vibrant red without altering dough consistency.
Substitute white chocolate with dark chocolate chips for a richer flavor.
For extra soft cookies, slightly underbake by removing at 10 minutes.
Add a pinch of cinnamon or espresso powder to enhance the cocoa flavor.

Storage

Store the cookies in an airtight container at room temperature for up to three days to maintain freshness. To reheat, warm them for about 10 seconds in the microwave to soften slightly, if desired. Avoid refrigeration as it can dry out the cookies.

How to Serve

The image shows several bright red cookies with white chips on top, laid out on a white marbled surface. Each cookie has a soft texture with slight cracks and is topped with multiple smooth white chips spread evenly across its surface. One cookie in the center has a bite taken out, revealing a soft and moist inside that contrasts the rich red outside. The cookies are close together, overlapping slightly, creating a cozy, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

You can use regular food coloring, but gel food coloring is preferred as it provides a more vibrant color without adding extra liquid that could affect the dough texture.

Can I freeze the cookie dough?

Yes, you can freeze the dough balls on a baking sheet, then transfer them to a freezer-safe container once solid. Bake from frozen, adding a couple of extra minutes to the baking time.