These red velvet cookies are soft, chewy, and beautifully vibrant with a hint of cocoa flavor and a signature deep red color. Each bite is rich and decadent, with creamy white chocolate chips that make them absolutely irresistible. Whether for holidays, parties, or just because—I love making a batch to impress and indulge.
Why You’ll Love This Recipe
I love how these cookies bring together the bold color and subtle chocolate flavor of classic red velvet cake in an easy-to-make cookie form. They’re festive, fun, and always a crowd-pleaser. The white chocolate chips give the perfect sweet contrast, and the chewy texture keeps me coming back for more. Plus, they’re quick to whip up with simple pantry staples.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 cup white chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, I beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
I add the egg, milk, vanilla extract, and red food coloring to the butter mixture and beat until combined.
Gradually, I mix in the dry ingredients until the dough forms.
I fold in the white chocolate chips.
Using a tablespoon or cookie scoop, I drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll firm up as they cool).
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 20 cookies. Prep time: 15 minutes Bake time: 10–12 minutes Total time: Approximately 30 minutes
Variations
When I want to switch things up, I like adding dark chocolate chips instead of white for a richer taste. Sometimes I even add a bit of espresso powder to intensify the cocoa flavor. For a festive twist, I’ve tried green food coloring and mint chips around the holidays—it’s a hit!
Storage/Reheating
I store my red velvet cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I sometimes add a slice of bread to the container. If I want to reheat them, a quick 10-second microwave zap brings back that fresh-from-the-oven softness. They also freeze well—up to 3 months in a freezer-safe bag.
FAQs
How do I keep the cookies from spreading too much?
I make sure my butter isn’t too warm and chill the dough for 20–30 minutes if needed before baking.
Can I use natural food coloring instead of artificial?
Yes, I’ve used beet powder or natural red food dyes—though the color may be less intense, the flavor stays delicious.
Why are my cookies dry?
Overbaking or using too much flour can cause dryness. I always measure carefully and pull them from the oven when the centers are just set.
Can I make the dough ahead of time?
Absolutely. I prepare the dough, cover it tightly, and refrigerate for up to 48 hours. When ready, I scoop and bake straight from the fridge.
What kind of cocoa powder works best?
I prefer using natural unsweetened cocoa powder. It gives the classic mild cocoa flavor that red velvet is known for.
Conclusion
These red velvet cookies are a delightful treat that combine a gorgeous look with rich flavor and chewy texture. I love making them for special occasions or whenever I want something a little indulgent. With simple steps and pantry-friendly ingredients, they’ve become a go-to favorite in my kitchen.
These red velvet cookies are soft, chewy, and vibrant with a hint of cocoa flavor and sweet white chocolate chips. Perfect for holidays, parties, or any occasion that calls for a decadent treat.
Ingredients
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 cup white chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, milk, vanilla extract, and red food coloring to the butter mixture and beat until combined.
Gradually mix in the dry ingredients until the dough forms.
Fold in the white chocolate chips.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Chill the dough for 20–30 minutes if the cookies spread too much.
Use natural food coloring alternatives like beet powder for a dye-free option.
Avoid overbaking to maintain chewy texture.
Dough can be made ahead and refrigerated for up to 48 hours.
