Red Velvet Cookies

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Indulge in the chewy goodness of our red velvet cookies, featuring a hint of cocoa and pools of gooey white chocolate chunks. Whether it’s Valentine’s Day or any regular day, these cookies are sure to delight!

Why You’ll Fall in Love with These Cookies:

  • Red Velvet Cake in Cookie Form: Imagine the classic red velvet cake transformed into delightful cookies, boasting a rich red color, a subtle chocolatey taste, and an abundance of creamy white chocolate chunks.
  • Quick and Easy: These cookies are a breeze to whip up! With no chill time required, you can have a batch ready in under 30 minutes!
  • Perfect Texture: Enjoy the best of both worlds with these cookies – chewy centers that melt in your mouth and crispy edges that add the right amount of crunch.

Red Velvet Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 18 cookies


  • 1 ½ cups + 2 tablespoons 204 g all-purpose flour, spooned and leveled
  • 2 tablespoons 10 g Dutch process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup 168 g salted butter, softened
  • ¾ cup 165 g light brown sugar
  • ¼ cup 50 g granulated white sugar
  • 2 egg yolks at room temperature
  • 1 tablespoon vanilla
  • 1-1 ½ teaspoons red gel food coloring depending on desired redness
  • ¾ cup 150 g chopped white chocolate or white chocolate chips


  • Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar until light and fluffy.
  • Add the egg yolks, vanilla, and red food coloring to the butter mixture, and beat until fluffy.
  • Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  • Fold in the chopped white chocolate until evenly distributed throughout the dough.
  • Scoop the dough into 18 balls and place them two inches apart on the prepared baking sheets.
  • Bake the cookies for 10-12 minutes for slightly underdone centers or longer for crispier edges.
  • Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack for an additional 5 minutes.
  • If desired, add extra white chocolate chunks on top of the cookies after baking.
  • Store any leftovers in an airtight container for up to three days.


Properly measure your flour by spooning it into the measuring cup and leveling it off. Avoid scooping directly from the bag, as it can lead to using too much flour. Alternatively, use a kitchen scale for accurate measurements (1 cup = 125 grams). Enjoy your delightful cookies!

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