This delicious red velvet white chocolate chip cookie recipe is perfect for a quick, sweet treat that feels extra special. The cookies are soft, fudgy, and loaded with melty chocolate. You can use any chocolate you have on hand, and the dough can be made ahead—just chill and bake when ready!
Ingredients Needed:
- 2½ cups + 2 tbsp (340g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (2g) baking soda
- ½ cup (30g) cocoa powder
- 1 tbsp (9g) corn starch
- ¼ tsp (2g) salt
- 1 cup (226g) butter, room temperature
- ¾ cup + 2 tbsp (175g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1½ tsp red gel food coloring
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- 125g chopped chocolate bar (white or dark)
How To Make Red Velvet White Chocolate Chip Cookies
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, corn starch, and salt. Set aside.
- Cream the butter and sugars: In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the wet ingredients: Add the eggs one at a time, mixing well after each. Stir in the red food coloring and vanilla extract until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix until fully combined.
- Fold in the chocolate: Add white chocolate chips, semi-sweet chocolate chips, and half of the chopped chocolate bar. Stir just until combined.
- Scoop and chill: Scoop the dough using a large (5 tbsp) ice cream scoop. Place on a parchment-lined tray. Press the remaining chocolate pieces on top of each dough ball. Cover and chill in the fridge for 2 to 4 hours.
- Bake the cookies: Preheat the oven to 375°F (190°C). Place 6 chilled cookie dough balls on a lined baking sheet, leaving space between each. Bake for 12–14 minutes until edges are set and the center looks slightly underdone.
- Cool and serve: Let the cookies cool on the baking sheet for 10 minutes. Optional: use a round cookie cutter to gently shape the edges while warm. Transfer to a rack and cool for another 5–10 minutes. Serve warm with a note for someone you love.
Recipe Tips:
- Chill the dough before baking – This helps the cookies stay thick and get that soft, fudgy center instead of spreading too much.
- Use room temperature butter – It blends better with the sugar and gives a smoother dough. Cold butter won’t cream properly.
- Don’t skip the corn starch – It makes the cookies soft and helps them stay chewy in the middle.
- Mix the dough just until combined – Overmixing can make the cookies tough. Stop as soon as there’s no dry flour left.
- Bake until the edges are set – The centers should still look soft when you pull them out. They’ll finish cooking as they cool.
How To Store Red Velvet White Chocolate Chip Cookies
- Refrigerate: Let the cookies cool completely to room temperature. Place them in an airtight container and store in the fridge for up to 5 days. You can enjoy them cold or let them sit at room temperature for a few minutes before serving.
- Freeze: After the cookies cool, freeze them in a single layer in a container or freezer bag. They will keep well for up to 2 months. To serve, let them thaw at room temperature—no need to reheat unless you prefer them warm.
FAQ
Do I really need to chill the dough before baking?
Yes—chilling the dough helps the cookies hold their thick, chewy shape and prevents spreading. It also gives the flavors more time to develop.
Can I use regular liquid food coloring instead of gel?
You can, but gel food coloring is more concentrated, so you’ll need quite a bit more liquid dye to get the same bold red. That might slightly change the texture.
What’s the best way to store these cookies?
Once completely cool, store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a bag.
Why are my cookies still soft in the center after baking?
That’s exactly what you want! They’ll continue to set up as they cool. Let them rest on the baking sheet for at least 10 minutes before moving.
Can I skip the semi-sweet chips or use different chocolate?
Totally—feel free to use all white chocolate, dark chocolate chunks, or even chopped nuts. The recipe is flexible depending on your taste.
Nutrition Facts
Per Serving – 1 large cookie
- Calories: 390 kcal
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 170mg
- Potassium: 90mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
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Red Velvet White Chocolate Chip Cookies
Description
This delicious red velvet white chocolate chip cookie recipe is perfect for a quick, sweet treat. They’re soft, fudgy, and packed with melty chocolate. Make them large for a bakery-style feel or adjust to your favorite size!
Ingredients
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, corn starch, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, then mix in food coloring and vanilla until smooth.
- Add dry ingredients to wet ingredients. Mix until fully combined.
- Fold in white chocolate chips, semi-sweet chocolate chips, and half the chopped chocolate.
- Scoop dough (about 5 tbsp each) onto a parchment-lined tray. Press extra chocolate on top. Cover and chill 2–4 hours.
- Preheat oven to 375°F (190°C). Place 6 chilled dough balls on a baking sheet, spaced apart.
- Bake for 12–14 minutes until edges are set and center looks slightly underdone.
- Let cool on baking sheet for 10 minutes. Shape with a cookie cutter if desired.
- Transfer to a cooling rack and cool 5–10 more minutes before serving warm.
Notes
- You can make the dough ahead and freeze it in pre-portioned scoops. Bake straight from frozen—just add 1–2 extra minutes to the baking time. These cookies are best slightly underbaked for a soft, fudgy center.