Description
Delight in these soft and chewy Red Velvet Cookies, featuring a creamy blend of butter and cream cheese, rich cocoa, and a vibrant splash of red food coloring. Loaded with white chocolate chips, these cookies offer a perfect balance of flavors and an irresistible texture, making them a festive treat for any occasion.
Ingredients
Wet Ingredients
- 3/4 cup (170g) unsalted butter, at room temperature
- 4 ounces (115g) cream cheese, at room temperature
- 1 cup (200g) white sugar
- 1 cup (220g) packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tablespoon red food coloring, preferably McCormick brand
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cups (385g) all-purpose flour
- 1/4 cup (25g) natural cocoa powder (not Dutch process)
Add-ins
- 2 cups (340g) white chocolate baking chips, divided (1 1/2 cups for dough, 1/2 cup for topping)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with silicone baking mats or parchment paper to prevent sticking.
- Mix the butter, cream cheese, and sugars: In a stand mixer fitted with the paddle attachment, combine the unsalted butter, cream cheese, white sugar, dark brown sugar, baking soda, kosher salt, and vanilla extract. Beat on medium speed until the mixture is creamy, uniform in color, and clings to the sides of the bowl, about 1 to 2 minutes.
- Add the eggs and red food coloring: Scrape the bowl sides, then add the whole egg and mix to incorporate thoroughly. Repeat with the egg yolk. Slowly add the red food coloring while mixing on low speed to avoid splattering, ensuring an even red hue throughout the batter.
- Incorporate dry ingredients: On low speed, add the all-purpose flour and natural cocoa powder gradually, mixing just until the dry ingredients are absorbed and no flour streaks remain.
- Fold in white chocolate chips: Add 1 1/2 cups of the white chocolate baking chips to the dough and mix slowly until they are evenly distributed throughout the batter.
- Form the cookie dough balls: Wet your hands under water and then pat them slightly dry with a paper towel. This prevents the dough from sticking. Scoop out heaping tablespoons of dough (about 1-inch balls) and place them spaced on the prepared baking sheets.
- Bake the cookies: Bake one sheet at a time for 11 to 13 minutes or until the cookie edges are dry and set while the centers remain slightly puffy and plump.
- Top with remaining chocolate chips: Immediately after removing the cookies from the oven, press several of the reserved white chocolate chips onto the warm, puffy tops to create a visually appealing finish.
- Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire cooling rack. During cooling, the cookies will deflate slightly and flatten.
- Repeat for remaining dough: Repeat steps 6 through 9 with the remaining dough until all cookies are baked.
Notes
- Use natural cocoa powder (not Dutch process) to maintain the classic tangy flavor of true red velvet.
- Having butter and cream cheese at room temperature aids smooth mixing and better texture.
- Wetting your hands before scooping the dough prevents sticking and makes shaping easier.
- Pressing white chocolate chips on top after baking enhances cookie appearance and adds extra white chocolate bursts in each bite.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
