Red Velvet Cookies: the delicious recipe for chewy red velvet white chocolate chip cookies

Anyone who enjoys the light, moist, mild chocolate-vanilla flavor of classic red velvet cake will fall in love with these easy homemade chewy red velvet cookies. They're a wonderful, delicious treat you can make for special occasions or just because.

Their bold, bright red color makes them ideal for Valentine's Day, but these thick, soft, red velvet white chocolate chip cookies are so good, you don't need an excuse to make them. Chill the dough before baking, roll it, and slightly press the cookies – that's easy.

You can customize these easy-to-make cookies however you please. Make a batch for the holidays, birthdays, potlucks, and parties. Your guests will thank you!

Red Velvet White Chocolate Chip Cookies Ingredients

You won't be surprised to learn that red velvet cookies require many of the same ingredients you'd use for red velvet cake.

High-quality cocoa powder is a must, though you don't need to use Dutch-process cocoa powder.

Flour, sugar, butter, vanilla, and salt will help form the dough, while baking soda and vinegar will help give your red velvet cookies their ultra-soft, tender texture.

Finally, you'll need white chocolate chips (or milk, dark, or a combo of the three!), for an extra hint of sweetness.

How to Make Red Velvet Cookies

Ready to make the softest, chewiest red velvet cookies ever? Let's dive in. Start by sifting the dry ingredients into a bowl, then whisking them to combine. Using an electric mixer, cream butter, white sugar, and brown sugar in a bowl until it becomes light and fluffy. Beat the egg into the butter mixture. Add in food coloring, vanilla, and white vinegar.

Combine the flour mixture with the butter mixture, until just mixed – you don't want to overdo it. Fold in ¾ cup chocolate chips, then cover and refrigerate the dough for an hour or two.

Heat your oven to 350F and line a baking sheet with parchment paper. Scoop out the dough by the spoonful and shape it into balls. Bake the cookies for 11 to 12 minutes. Take them out of the oven and press the remaining chocolate chips into the cookies. Let them cool for 5 minutes, then remove to a rack to cool completely.

Tips for the Best Red Velvet White Chocolate Chip Cookies

The secret to making the best red velvet cookies is to chill the dough for at least one hour before baking them – don't skip this step!

For extra convenience, use boxed red velvet cake mix instead of making everything from scratch.

You can use lemon juice instead of vinegar, however, keep in mind it will give your cookies a slightly lemony flavor.

Instead of white chocolate chips, you can top your red velvet cookies with cream cheese frosting.

Don't want to use eggs? No problem. Swap them for flax eggs, yogurt, or buttermilk.

Don't overmix the cookie dough.

Bake the cookies in batches, placing only one tray in the oven at a time. This will ensure the cookies bake evenly.

Red Velvet Cookie Variations

There are plenty of tasty additions and substitutions you put in your red velvet cookies.

Try using dark or milk chocolate chips instead of white chocolate.

Substitute 1 tablespoon of flour with 1 tablespoon of cocoa powder to amp up the chocolate flavor of your red velvet cookies, or try dipping half the cookies in melted chocolate.

You can also make sandwich cookies by smearing one cookie with cream cheese frosting, then topping it off with a second cookie. Delicious!

How to Store Homemade Red Velvet Cookies

Keep your red velvet white chocolate chip cookies fresh by storing them in an airtight container at room temperature for up to 5 days.

For longer storage, freeze them for up to 3 months, and let them thaw out at room temperature when you're ready to enjoy them.

Instructions

In a bowl, combine the flour, cocoa powder, baking soda, salt.

Cream butter, white sugar, and brown sugar in a bowl until fluffy.

Beat the egg into the butter mixture.

Add in the white vinegar.

Beat in food coloring, and vanilla.

Beat the flour mixture into the butter mixture, until just combined.

Fold in ¾ cup chocolate chips.

Cover the bowl with cling film and chill the dough for 1 to 2 hours.

Preheat your oven to 350F. Line a baking tray with parchment paper. Spoon out the dough, gently shape each spoonful into a ball, and set the ball on the tray. Repeat with remaining dough.

Bake for 11 to 12 minutes. Remove from oven and press the remaining chocolate chips into the cookies.

Cool for 5 minutes, then remove the cookies and place them on a rack to cool completely.

Serve and enjoy!

Notes

Use room temperature ingredients to make your red velvet cookies.