Name: Red Velvet Cookies with White Chocolate Chips Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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; 1-1 1/2 tsp red gel food coloring (depending on how red you want the cookies); 3/4 cup (150 g) chopped white chocolate or white chocolate chips

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I am absolutely smitten with these Red Velvet Cookies with White Chocolate Chips Recipe because they blend velvety cocoa richness with just the right pop of sweetness from creamy white chocolate. Every time I bake them, the aroma alone makes my kitchen feel like a cozy celebration. What I love most is how these cookies strike a perfect balance between soft, tender centers and slightly crisp edges, making each bite an irresistible treat. They’re deceptively simple, yet so indulgent—a guaranteed crowd-pleaser that never fails to bring smiles.

Why You’ll Love This Red Velvet Cookies with White Chocolate Chips Recipe

I think the magic of this recipe lies in its flavor profile. The subtle cocoa undertones combined with that classic red velvet tang create a wonderfully comforting taste that feels both nostalgic and special. Then you add the luscious white chocolate chips, which melt slightly but keep their shape, offering little bursts of sweetness throughout the cookie. It’s such a satisfying mix of flavors and textures that I find myself coming back to this recipe again and again.

Another thing that makes me so enthusiastic about this recipe is how straightforward it is to make. The ingredients are simple, and the method is easy enough for even a busy weekday afternoon, yet the end result looks and tastes like you went to the effort of baking something really fancy. I also love sharing these cookies during holidays or casual get-togethers—the red color makes them festive, and the white chocolate adds elegance. It’s truly a recipe that stands out whether you’re packing lunches, making dessert for guests, or just indulging yourself with a cozy treat.

Ingredients You’ll Need

A top-down view of cooking ingredients arranged neatly on a white marbled texture. There is a white bowl filled with white flour on the bottom left, next to a pink scalloped dish of white sugar. Above them, there is another pink scalloped dish filled with light brown crumbs and near the center, a white scalloped dish holding small white cubes. To the right of the cubes, there is a small white plate with several yellowish butter cubes stacked in two layers. A white bowl with dark brown powder is on the right side. Above the center ingredients, two cracked yellow egg yolks sit in a small white bowl. A dark measuring spoon with a small amount of black liquid is positioned to the left of the yolk bowl. Small metal tart tins filled with white powder, light pink granules, and a dark liquid are scattered between the dishes. A curled red ribbon flows diagonally across the scene. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Red Velvet Cookies with White Chocolate Chips Recipe are refreshingly simple but each plays an essential role in the cookie’s wonderful texture, flavor, and color. From the richness of the butter and brown sugar to the subtle hint of cocoa and that vibrant red gel, everything works in harmony to create the perfect cookie dough.

All-purpose flour (1 1/2 cups + 2 tbsps): The base of our cookie dough, this ensures the perfect chewy yet tender texture.
Dutch process cocoa powder (2 tbsps): Adds a deep, smooth chocolate flavor without bitterness.
Baking soda (1/2 tsp): Helps the cookies rise a bit for a nice lightness.
Baking powder (1/2 tsp): Works alongside baking soda to help the cookies have just the right lift.
Salt (1/2 tsp): Balances sweetness and enhances flavor complexity.
Salted butter (3/4 cup, softened): The richness and moisture foundation that makes these cookies luscious.
Light brown sugar (3/4 cup): Adds caramel notes and helps keep the cookies moist.
Granulated white sugar (1/4 cup): Provides sweetness and contributes to the slight crisping of edges.
Egg yolks (2, at room temperature): Give body and richness to the dough without extra liquid.
Vanilla extract (1 tbsp): Brings warmth and depth to the overall flavor.
Red gel food coloring (1 to 1 1/2 tsp): Achieves that signature bold red hue without altering the dough’s consistency.
White chocolate chips or chopped white chocolate (3/4 cup): Adds creamy, sweet pockets of melty goodness throughout each cookie.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Setting this up early lets you focus entirely on the dough once you’re mixing.

Step 2: In a small bowl, whisk together the flour, Dutch cocoa powder, baking soda, baking powder, and salt until evenly combined. This dry mix gives your cookies their structure and balanced chocolate flavor.

Step 3: In a large bowl, cream the softened salted butter with the light brown sugar and granulated sugar using an electric mixer. Beat for about two minutes until the mixture is light, fluffy, and pale in color—this step is key for those tender yet substantial cookies.

Step 4: Add the egg yolks, vanilla extract, and red gel food coloring to the butter mixture. Mix on medium speed for another two minutes until everything is incorporated and the mixture is beautifully fluffy with that vibrant red color shining through.

Step 5: Gradually add the dry ingredients into the wet mixture. Mix until just combined—don’t overmix, as you want to keep the cookies tender and soft.

Step 6: Gently fold in the white chocolate chips or chunks, distributing them evenly without breaking them up too much.

Step 7: Using a cookie scoop or spoon, portion the dough into 18 equal balls. Arrange them about two inches apart on your prepared baking sheets to allow for spreading.

Step 8: Bake in the preheated oven for 10 to 12 minutes. I prefer 10 minutes for slight softness in the center, but if you enjoy crispier edges, go for the full 12 minutes.

Step 9: Remove the cookies from the oven and let them cool on the baking sheet for five minutes, as this helps the cookies set up and finish baking gently with residual heat. Then transfer them to a wire rack to cool for another five minutes before serving—though I admit, I sometimes sneak a warm cookie right off the tray!

Step 10: If you want to get fancy, sprinkle a few extra white chocolate chunks on top right after baking while still warm for that beautiful melty finish. Store leftovers in an airtight container to keep them fresh.

Servings and Timing

This recipe yields about 18 generously sized cookies, perfect for sharing or saving some for a later treat. Preparation takes roughly 15 minutes, and baking time is about 10 to 12 minutes depending on how gooey or crisp you like your cookies. Allow about 10 more minutes for cooling. In total, you can expect around 35 to 40 minutes from start to finish—so quick enough to satisfy those cookie cravings without a long wait!

How to Serve This Red Velvet Cookies with White Chocolate Chips Recipe

The image shows several deep red cookies spread out closely on a light brown paper with a slightly rough texture. Each cookie has a round shape with a soft, slightly bumpy surface and is topped with scattered small white chocolate chips that stand out against the red color. Around the cookies on the paper, some white chocolate chips are scattered randomly, adding to the look. The edges of the cookies have a gentle raised rim, giving them a thick but soft appearance. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these cookies, I love pairing them with a simple glass of cold milk or a creamy latte to complement the sweetness and rich flavors. For a fun twist, try serving them alongside a scoop of vanilla ice cream for an indulgent dessert experience that guests will remember. You could even drizzle a bit of melted white chocolate on the plate for extra flair.

Presentation-wise, these cookies shine beautifully on a festive platter, especially during holidays or birthday parties thanks to their vibrant red hue. Garnishing with a dusting of powdered sugar or a few extra white chocolate chips on top adds a charming touch. I also like to warm them slightly in the oven for a few minutes before serving to bring out that melty center, but they’re equally delightful at room temperature if you prefer to bake ahead.

These cookies are perfect for so many occasions—whether it’s a cozy family dessert, a holiday cookie swap, or an elegant afternoon tea. And if you’re hosting a party, arranging them in small stacks or on decorative trays makes grabbing a cookie effortless and irresistible. Portion size-wise, one or two cookies per person is just right to satisfy that sweet tooth without feeling overindulgent.

Variations

I love experimenting with this Red Velvet Cookies with White Chocolate Chips Recipe by swapping out a few ingredients or tweaking the method to suit my mood or dietary needs. For instance, if you’re avoiding gluten, I’ve had great success using a high-quality gluten-free flour blend that mimics all-purpose flour’s texture. Just make sure to use one with xanthan gum to keep the dough cohesive.

For a vegan twist, you can replace the butter with a plant-based margarine and use flaxseed “eggs” (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg yolk) to bind. The cookies come out wonderfully soft, and the white chocolate chips can be swapped for vegan-friendly varieties or even chopped vegan carob chips.

Flavor-wise, I sometimes swap the white chocolate for dark or milk chocolate chips to add more intensity, or toss in chopped pecans or walnuts for crunch. If you want to boost that classic red velvet flavor, a tablespoon of cream cheese frosting on the side or a light drizzle on top after baking turns these cookies into a truly decadent treat. Also, if you prefer a chewier cookie, chilling the dough for 30 minutes before baking helps slow the spread for thicker cookies.

Storage and Reheating

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, stacking them with layers of parchment paper in between to prevent sticking. They stay soft and fresh for up to three days this way. If your kitchen is on the warmer side, I find storing them in a cool spot or the refrigerator works fine, though I always bring them back to room temperature before enjoying.

Freezing

These cookies freeze beautifully, which makes them perfect for making ahead. I like to flash freeze the dough balls on a tray for about an hour, then transfer them to a freezer-safe bag or container. They keep well frozen for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time and bake them straight from frozen for fresh, warm cookies anytime.

Reheating

When reheating, I gently warm the cookies in a 300-degree oven for about 5 minutes to bring back their soft texture without drying them out. Avoid microwaving for too long, as that can make the cookies chewy or tough. If thawed from frozen, warming in the oven until just heated through is the best way to enjoy them fresh-tasting with melty white chocolate.

FAQs

Can I use regular cocoa powder instead of Dutch process cocoa powder?

Yes, you can substitute regular cocoa powder, but your cookies will have a slightly different flavor profile—regular cocoa is more acidic and has a stronger chocolate taste. The color might also be less rich, but it will still yield tasty cookies.

Why does this recipe use egg yolks instead of whole eggs?

Egg yolks add richness and moisture, which contribute to the chewy, tender texture of these cookies. Using yolks rather than whole eggs helps avoid excess liquid that could make the dough too soft or lead to spreading.

Can I make these cookies without food coloring?

Absolutely, the cookies will taste just the same, but they won’t have that classic red velvet hue. If you want the vibrant color without artificial colors, you might experiment with natural reds like beet juice or powdered freeze-dried raspberries, keeping in mind these will slightly alter flavor and texture.

What’s the best way to scoop dough for even-sized cookies?

I recommend using a medium cookie scoop or spoon to portion your dough. This ensures consistent cookie size and baking time, plus makes arranging the dough on the baking sheet a breeze.

Can I double the recipe for a larger batch?

Definitely! Just double all ingredients and be sure to mix thoroughly. Baking times stay very similar, but you may want to bake on multiple sheets and rotate them halfway through to ensure even baking.

Conclusion

I promise, once you try this Red Velvet Cookies with White Chocolate Chips Recipe, it’ll become a staple in your baking repertoire like it has for me. They are perfectly indulgent without being complicated, with a flavor and texture that’s downright addictive. Whether you’re baking for friends, family, or just to treat yourself, these cookies make every occasion a little more special. So grab your ingredients, get your mixer ready, and start baking — your taste buds will thank you!