Name: Chewy Red Velvet Cookies with Melty White Chocolate Bliss
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1.5 cups all-purpose flour (Measure carefully to avoid excess.); 2 tbsp Dutch process cocoa powder (Regular cocoa can be substituted if needed.); 0.5 tsp baking soda (Ensure it is fresh for the best results.); 0.5 tsp baking powder (Do not omit; it’s key for the right texture.); 0.5 tsp salt (Use kosher salt for a more nuanced flavor.); 0.75 cups salted butter (Unsalted butter works too—just add a pinch of salt.); 0.75 cups light brown sugar (Can be replaced with granulated sugar for a lighter flavor.); 0.25 cups granulated white sugar; 2 large egg yolks (Make sure they are at room temperature.); 1 tbsp vanilla extract (Opt for pure vanilla for the best flavor.); 1-1.5 tsp red gel food coloring (Liquid coloring can be used but may dilute the batter.); 0.75 cups chopped white chocolate or white chocolate chips (Feel free to substitute with dark chocolate for a richer experience.)

There’s nothing quite like the joy of watching a batch of cookies transform in the oven, and these Chewy Red Velvet Cookies with White Chocolate Chunks do just that! As the lovely aroma fills your kitchen, you won’t be able to resist stealing a glance at those beautiful, vibrant cookies turning a luscious red.

I discovered this recipe on a whim one afternoon when I was perusing my pantry for something special. With no need for chilling time, I appreciate how quickly these treats come together—perfect for spontaneous gatherings or a cozy night in. The chewy texture paired with the sweet, melty white chocolate creates a delightful contrast that will have everyone coming back for seconds. Whether you’re celebrating Valentine’s Day or just craving a taste of something indulgent, these cookies are sure to impress. Let’s dive into this simple yet impressive recipe that’s destined to become a favorite in your baking repertoire!

Why are Red Velvet Cookies a must-try?

Irresistible flavor: The combination of cocoa and sweet white chocolate chunks create a mouthwatering treat that’s hard to resist.
Quick baking: With no chill time required, you can whip up these delicious cookies in under 30 minutes—perfect for last-minute cravings!
Chewy texture: Enjoy the delightful chewiness that balances perfectly with a crisp edge, making every bite satisfying.
Perfect for any occasion: Whether it’s Valentine’s Day or just a regular Tuesday, these cookies are sure to bring joy to any gathering.
Eye-catching color: The stunning red hue with white chocolate specks enhances your dessert table, making them a showstopper!

Ingredients for Red Velvet Cookies

These delightful cookies come together quickly and easily, making them perfect for any occasion!

For the Cookie Dough

All-purpose flour – 1 1/2 cups + 2 tbsp (204 g); provides the necessary structure for your cookies. Measure carefully to avoid excess.
Dutch process cocoa powder – 2 tbsp (10 g); adds a subtle chocolate flavor without overpowering the red velvet essence. Regular cocoa can be substituted if needed.
Baking soda – 1/2 tsp; acts as a leavening agent for a nice lift. Ensure it is fresh for the best results.
Baking powder – 1/2 tsp; helps to make the cookies tender. Do not omit; it’s key for the right texture.
Salt – 1/2 tsp; enhances the flavors and balances the sweetness. Use kosher salt for a more nuanced flavor.
Salted butter – 3/4 cup (168 g, softened); contributes richness and moisture. Unsalted butter works too—just add a pinch of salt.
Light brown sugar – 3/4 cup (165 g); adds sweetness and moisture retention. Can be replaced with granulated sugar for a lighter flavor.
Granulated white sugar – 1/4 cup (50 g); enhances sweetness and texture.
Egg yolks – 2 (at room temperature); provide richness and stability. Make sure they are at room temperature for better mixing.
Vanilla extract – 1 tbsp; adds aromatic sweetness. Opt for pure vanilla for the best flavor.
Red gel food coloring – 1-1 1/2 tsp; gives the cookies their characteristic red color. Liquid coloring can be used but may dilute the batter.
Chopped white chocolate or white chocolate chips – 3/4 cup (150 g); adds sweetness and creaminess. Feel free to substitute with dark chocolate for a richer experience.

How to Make Red Velvet Cookies

Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure easy removal and clean-up once your cookies are baked.
Whisk together the dry ingredients: In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt, then set this mixture aside for later.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until the mixture is light and fluffy.
Add egg yolks and flavorings: Incorporate the egg yolks, vanilla extract, and red gel food coloring into the creamed mixture, mixing for another 2 minutes until everything is well blended.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture, and mix until just combined to maintain that chewy texture.
Fold in the white chocolate: Carefully add the chopped white chocolate or white chocolate chips to the dough, ensuring an even distribution throughout.
Scoop the dough: Using a cookie scoop or spoon, form the dough into about 18 balls, placing them 2 inches apart on the prepared baking sheets.
Bake the cookies: Place the sheets in the preheated oven and bake for 10-12 minutes. For chewier centers, bake closer to 10 minutes; for crispier edges, let them go a minute or two longer.
Cool before serving: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling down completely.

Optional: Drizzle with extra white chocolate after cooling for a decorative touch!

Exact quantities are listed in the recipe card below.

Expert Tips for Red Velvet Cookies

Measure Accurately: Always spoon flour into the measuring cup and level it off to avoid excess, ensuring perfectly chewy cookies.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing, resulting in a smoother cookie dough.
Less is More: Do not overmix after adding the dry ingredients; this keeps your cookies soft and chewy instead of tough.
Baking Time: Adjust baking times based on your preference; less time yields chewy centers, while longer baking gives crisp edges.
Use a Cookie Cutter: For uniform shapes, use a circular cookie cutter to gently reshape your cookies right after they come out of the oven.

Red Velvet Cookies Variations

Feel free to explore these delicious twists that add your own flair to the classic recipe!

Dark Chocolate: Substitute white chocolate with rich dark chocolate chunks for a deeper flavor contrast and indulgence.
Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans to add a delightful crunch and extra texture.
Coconut Delight: Stir in 1/2 cup of shredded coconut for a tropical touch and a chewy texture you’ll adore.
Sprinkle Magic: Top your cookie dough balls with colorful sprinkles before baking for a festive look—perfect for celebrations!
Minty Fresh: Add 1/2 teaspoon of peppermint extract for a refreshing twist, ideal for holiday or special-themed cookies.
Subtle Spice: Incorporate a pinch of cinnamon or nutmeg into the dry ingredients for a warm spice note enhancing the flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour to keep these cookies delicious for everyone.
Chili Chocolate: For a surprise kick, mix in a tiny pinch of cayenne pepper with the dry ingredients—spicy and sweet is a winning combo!

Storage Tips for Red Velvet Cookies

Room Temperature: Store your Red Velvet Cookies in an airtight container for up to 3 days at room temperature to maintain freshness and chewiness.

Fridge: If you live in a humid environment, you can refrigerate them; they will stay good for up to 5 days, but make sure to keep them in a sealed container to avoid drying out.

Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet for 1–2 hours, then transfer to an airtight container or freezer bag. They can be frozen for up to 2 weeks.

Reheating: To enjoy them warm, simply pop the cookies in the microwave for 10–15 seconds or place them in a preheated oven at 350°F (175°C) for a few minutes to bring back that fresh-baked charm.

Make Ahead Options

These Chewy Red Velvet Cookies with White Chocolate Chunks are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cookie dough up to 3 days in advance. Simply mix the dough as instructed, and then scoop it into balls and store them in an airtight container in the refrigerator. To maintain the cookies’ chewy texture, make sure the dough is well-covered to prevent it from drying out. When you’re ready to bake, just place the chilled dough balls on a baking sheet and adjust the baking time as necessary—this way, you’ll have fresh, just-baked cookies with minimal effort!

What to Serve with Red Velvet Cookies?

These delightful cookies are perfect for sharing and elevating any occasion, making for a truly memorable dessert experience.

Glass of Milk: The classic combo! A cold glass of milk complements the sweetness and richness of the cookies beautifully.
Vanilla Ice Cream: Serve cookies warm alongside a scoop of creamy vanilla ice cream for a decadent treat.
Fresh Berries: Juicy strawberries or raspberries add a refreshing contrast to the rich, chewy cookies, enhancing every bite.
Coffee or Espresso: The deep flavors of coffee balance the sweetness of the cookies, making it a delightful pairing for adults.
Chocolate Dipping Sauce: Drizzle or dip the cookies in warm chocolate sauce for an indulgent twist that chocolate lovers will adore.
Cream Cheese Frosting: Spread a thin layer of cream cheese frosting on top to intensify the red velvet experience—rich and tangy goodness!

These pairings will not only elevate your Red Velvet Cookies but also transform them into a delightful dessert spread that’s perfect for sharing with loved ones or enjoying all by yourself.

Red Velvet Cookies Recipe FAQs

How do I choose the best ingredients for my Red Velvet Cookies?
Absolutely! Choose all-purpose flour that’s properly measured to avoid excess, as this can impact texture. For the cocoa powder, Dutch process helps maintain the balance without overwhelming the red velvet flavor. Fresh baking soda and baking powder are essential for optimal lift. When selecting your butter, opt for softened salted butter for added richness, but unsalted works too—just add a pinch of salt for flavor balance.

What is the best way to store leftover Red Velvet Cookies?
You can keep your freshly baked Red Velvet Cookies in an airtight container at room temperature for up to 3 days. This ensures they stay soft and chewy. If you prefer longer storage, wrap them well in plastic wrap or in a freezer-safe container and place them in the freezer for up to 2 weeks. Just make sure to let them come to room temperature before enjoying!

Can I freeze the Red Velvet Cookie dough? If yes, how?
Very! You can absolutely freeze your Red Velvet Cookie dough. After mixing the dough, scoop it into balls and place them on a parchment-lined baking sheet in a single layer. Freeze for about 1-2 hours until firm, then transfer the dough balls to a freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to bake, simply let the dough sit at room temperature for about 20 minutes, then bake as directed.

What if my cookies come out too hard or too soft?
No worries! If your cookies are too hard, it might be due to overbaking. Keep an eye on them during the final minutes—remember, the centers should look slightly underbaked. If they are too soft, it could be that the dough was too wet or the cookies were underbaked. For next time, ensure you accurately measure ingredients and allow cookies to cool fully on the baking sheet as they will continue to cook slightly once removed from the oven.

Are Red Velvet Cookies safe for common dietary allergies?
While these cookies contain eggs, dairy, and gluten, which are common allergens, you can make adjustments to accommodate specific dietary needs. For a dairy-free version, substitute with vegan butter and use non-dairy chocolate. If gluten-free, replace all-purpose flour with a gluten-free baking blend. Always check your ingredient labels if you’re baking for someone with allergies!

Can I make the Red Velvet Cookies without food coloring?
Of course! The red coloring is traditional in Red Velvet Cookies, but if you prefer to skip it for any reason, you can do so. Just keep in mind that the cookies will be more chocolate-colored. Alternatively, you can use beet powder for a natural red tint without artificial coloring!