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Home » Recipes » Dessert » Cookies

Red Velvet Cookies with White Chocolate Chips

By Trang Doan - Feb 9, 2021 (updated Feb 9, 2021) - This post may contain affiliate links.

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A stack of 4 red velvet cookies next to a bottle of milk

Chewy Red Velvet Cookies with a hint of cocoa and loaded with creamy white chocolate are a fun and festive version of the chocolate chip cookies. These massive cookies are the perfect treats for Valentine’s day and Christmas.

A stack of 4 red velvet cookies next to a bottle of milk

Click here to Pin this recipe for later!

I made a few batches of these Red Velvet Cookies during Christmas and sent them off to friends since we weren’t able to see anyone during the holiday season. I made some slight tweaks to the original recipe and they were a huge hit!

These red velvet cookies have a good dose of cocoa and lots of white chocolate. They’re chewy, buttery, sweet and creamy. And they’re so festive for the holidays, but there’s nothing wrong with baking them up just because you want to. That’s the best reason for cookies!

What you’ll need

You will need a total of 12 ingredients to make this red velvet cookies recipe. The list of ingredients, quantity, and instructions are also in the recipe card at the end of this post.

Ingredients in bowls on a gray surface
  • Melted butter is used in this recipe for a more chewy cookie. If you want more cakey cookies, use softened butter instead.
  • Both granulated sugar and brown sugar are used here. The brown sugar adds to the chewiness.
  • I used dutch-processed cocoa powder for a stronger chocolate flavor, but you can use whichever type of cocoa powder you have at home.
  • Any kind of white chocolate should work in this recipe. I showed chocolate wafers here, but chocolate chips, chocolate chunks, and chopped chocolate are all fine.
  • You’ll need 1 whole egg and 1 egg yolk. Don’t use 2 whole eggs, it would be too much liquid. Save the egg white for meringue cookies or Swiss meringue buttercream.
  • You might be tempted to omit the vanilla, don’t! Even though we have cocoa powder to flavor the cookies, vanilla extract will enhance the flavor and keep it from tasting flat.
  • I use McCormick red food color, you can get a small bottle at the grocery store.
  • I use AP flour here, you can use bread flour for even chewier cookies.
  • Both baking powder and baking soda are used for leavening.
  • A little bit of kosher salt to enhance the flavor of the cookies. 

How to make red velvet cookies

2 photos showing butter being mixed with sugar in a stand mixer bowl
  1. Add melted butter and both types of sugar to a mixing bowl.
  2. Beat for 2 minutes until lighter in color.
2 photos showing wet ingredients is being mixed with red food color
  1. Add the egg, egg yolk, vanilla, red food color.
  2. Beat for another 2 minutes until fluffy.
2 photos showing dry ingredients being incorporated into a red cookie dough
  1. Mix together the dry ingredients and add it to the wet ingredient mixture.
  2. Stir until incorporated. 
2 photos showing white chocolate is mixed into the cookie dough
  1. Stir in the chocolate chips. 
  2. Scrape down the bowl with a spatula and give it another good mix as needed. Cover and refrigerate the dough for 30 minutes.
Red velvet cookie dough balls with white chocolate on a lined baking sheet
  1. Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least another 30 minutes before baking. For rounder cookies with neater edges, you could roll the cookie dough into balls.

Baker’s Tips

  • You can portion the cookie dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be wet and sticky at this stage and you won’t be able to roll them into balls just yet.
  • When refrigerating the cookie dough in the mixing bowl, set a timer so you don’t forget about it. If you let it sit in the fridge for too long, the dough will harden too much and be difficult to scoop.
  • You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster, reduce the baking time by 2 – 3 minutes in this case.
A batch of baked red velvet cookies on a platter

Storage

These red velvet cookies will last 3 – 5 days at room temperature stored in an airtight container. If you keep them longer, they will start to harden but are still pretty good. 

You can refrigerate or freeze these cookies to keep them fresh longer. But if you want freshly baked cookies, it is best to freeze the dough balls instead. See making ahead below.

Making ahead

Red velvet cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months. Be sure to portion the dough first before stashing them in the fridge or freezer. 

To freeze dough balls, portion them onto a baking sheet and freeze them in one layer until frozen solid. Then transfer the dough balls to a freezer bag, at this point, you don’t need to worry about them sticking together. 

You can take out a couple of cookies whenever the mood strikes and bake them directly from frozen, just increase baking time by 1 – 2 minutes, no need to thaw.

Click here to Pin this recipe for later!

A stack of 4 red velvet cookies, the top one is broken in half to show the interior

More red velvet recipes

  • Red Velvet Cake
  • Red Velvet Cupcakes
  • Red Velvet Cookie Cups
  • Red Velvet Madeleines

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A stack of 4 red velvet cookies next to a bottle of milk

Red Velvet Cookies with White Chocolate Chips

Chewy Red Velvet Cookies with a hint of cocoa and loaded with creamy white chocolate are a fun and festive version of the chocolate chip cookies. These massive cookies are the perfect treats for Valentine’s day and Christmas.
5 from 2 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 19 cookies
Calories: 311kcal
Author: Trang

Equipment

  • Stand Mixer
  • Baking Sheet
  • Large Cookie Scoop
  • Saucepan

Ingredients

  • 8 oz unsalted butter (227 g, melted and cooled)
  • 1 ¼ cup brown sugar (light or dark, tightly packed, 250 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoon pure vanilla extract
  • 2 tablespoon liquid red food coloring (28 g)
  • 2 ¼ cup all-purpose flour (300 g)
  • ¼ cup unsweetened natural cocoa powder (22 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 cup white chocolate chips (326 g, or one 11-12 oz bag)

Instructions

  • Add cooled melted butter, granulated sugar and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2 minutes until lighter in color.
  • Add the egg, egg yolk, vanilla extract, liquid red food color and continue beating for another 2 minutes until fluffy.
  • In another mixing bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
  • Add the chocolate chips and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed. Cover and refrigerate the dough for 30 minutes.
  • Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least another 30 minutes. (Optional: If you want the cookie to be rounder, roll the portioned dough into balls.)
  • Preheat the oven to 350°F.
  • Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14 – 15 minutes, until the outer edges of the cookies look crispy but the middle is still soft and slightly undercooked. The cookies will finish baking from the residual heat once you remove them from the oven.
  • Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.

Notes

  • You can portion the dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be wet and sticky at this stage and you won’t be able to roll them into balls just yet.
  • Either chocolate chips or chocolate wafers will work in this recipe. You can use a medium cookie scoop to make smaller cookies.
  • Smaller cookies will bake faster, reduce the baking time by 2 – 3 minutes in this case.
  • The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 – 2 minutes.

Nutrition

Serving: 67g | Calories: 311kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

Originally published on 12/15/2015. Updated and republished on 2/9/2021 with some small tweaks to the recipe, new photos, and more tips.

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored contents, see our full disclosure policy. Thank you for your continue support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

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Comments

  1. bruce

    June 18, 2021 at 8:09 pm

    how come my dough looks more like batter? I followed the recipe to the T

    Reply
    • Trang Doan

      June 20, 2021 at 3:19 pm

      Your dough should resemble the process photo within the post, if it doesn’t then perhaps you accidentally measure something a little bit off. The recipe calls for 1 whole egg and 1 egg yolk, did you perhaps use 2 whole eggs?

      Reply
  2. Beatriz Gomes

    March 30, 2021 at 11:31 am

    5 stars
    Hi from Brazil!
    I‘ m trying this receipt just now. Waiting for the cookies to cool. Hope it works.
    Thanks so much!

    Reply
    • Trang Doan

      April 02, 2021 at 8:06 am

      Hello Beatriz! I hope you enjoyed these cookies, thank you so much for visiting! 🙂

      Reply
  3. Hannah

    March 04, 2021 at 12:39 pm

    I haven’t even tried baking these and I can just tell they are DELICIOUS!
    FIVE STARS!!!⭐⭐⭐⭐⭐

    Reply
  4. Autimae Le-black

    December 19, 2020 at 7:48 pm

    I tried the recipe and it was perfect and was delicious also. I did’nt melt the butter my butter was at room temperture

    Reply
    • Trang Doan

      December 21, 2020 at 5:48 am

      Happy to hear you enjoyed these cookies! 🙂

      Reply
  5. Maria Alejandra

    July 03, 2020 at 11:24 pm

    Hiii! Can I delete the cocoa powder, red food coloring and white choco chips and turn them into chocolate chip cookies?

    Reply
    • Trang

      July 05, 2020 at 3:55 pm

      Hi Maria, I have a recipe for chocolate chip cookies.

      Reply
      • Maria Alejandra

        July 21, 2020 at 3:01 pm

        Yes I know, but I’m asking you if I can do it ?

        Reply
        • Trang

          July 21, 2020 at 6:47 pm

          No, you’ll throw off the ingredients ratio.

          Reply
  6. Mary

    May 29, 2020 at 2:34 am

    Hi, do I have to melt the butter? Can I just use room temperature butter?

    Reply
    • Trang

      May 29, 2020 at 6:35 am

      Hi Mary, you can use room temperature butter but melting butter gives the cookies a more chewy texture whereas softened butter will give it a more cakey texture. It’s up to you how you like it, but either way will work.

      Reply
  7. Tracey

    August 11, 2019 at 1:19 pm

    These look fantastic, can’t wait to try!! Do they freeze well?

    Reply
    • Trang

      August 11, 2019 at 8:15 pm

      Hey Tracey, you can definitely freeze them! I would portion them and freeze the dough balls in air tight container in one layer.

      Reply
  8. Marie

    June 19, 2019 at 1:40 am

    5 stars
    I love that colour. These look totally divine. A stack of these and a big glass of milk and I’m happy.

    Reply
    • Trang

      June 19, 2019 at 6:31 am

      These are super fun for Valentine’s day and Christmas!

      Reply
  9. Stephanie

    May 10, 2019 at 10:09 am

    Hello,
    May I ask why are we using egg yolk? Can I just add 2 eggs?

    Reply
    • Trang

      May 10, 2019 at 11:39 am

      Hi Stephanie! Egg yolk has higher fat content and helps keep baked goods moist. Egg white has more protein and helps give it structure. Eggs also make up the liquid content of these cookies, I don’t recommend adding both eggs because this will be more liquid than called for in the recipe, which could result in loose cookie dough, too much spread in the oven. You could save the egg white and add it to scramble eggs for breakfast.

      Reply
      • Stephanie

        May 10, 2019 at 2:25 pm

        Thanks Bunches!!!

        Reply
      • Stephanie

        May 10, 2019 at 8:06 pm

        I made these cookies today and they are FANTABULOUS!!!…I will make them again….My daughter really enjoyed them…Thank you again for sharing ?

        Reply
        • Trang

          May 11, 2019 at 7:33 am

          Excellent!! I’m so happy you love them and so happy to have you here 🙂

          Reply
  10. Susan @ Culinary Envy

    June 11, 2018 at 7:17 am

    I will take 2 dozen to go please…I wish…Pinned!

    Reply
    • Trang

      June 13, 2018 at 4:27 pm

      Thanks Susan! 🙂

      Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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