These Red Velvet Cookies with White Chocolate Chips are soft and chewy in the center and crisp around the edges. They’re finished with frosting and seasonal sprinkles.
It costs about $5.62 to make 20 of these red velvet cookies! You can maybe buy a dozen cookies at your favorite bakery for that price.
Red Velvet Cookies with White Chocolate Chip
With these homemade red velvet cookies, two classic recipes come together to make one epic tasting cookie:
- tender Red Velvet Cake
- soft and chewy chocolate chip cookies
These cookies are soft and chewy on the inside but crisp around the edges. They make the perfect treat for Valentine’s Day, the 4th of July, and Christmas with their bright, vibrant red color.
These cookies aren’t just for holidays, because enjoy them year-round. Plus, this recipe calls for basic ingredients that you most likely have in your pantry right now.
So if you love Red Velvet Cake and love cookies, I know you will LOVE this recipe! Let’s get baking!
What are red velvet cookies made of?
Red Velvet Cookies are made using basic pantry ingredients. This recipe calls for flour, cocoa powder, baking powder, salt, eggs, butter, brown sugar, vanilla, granulated sugar, and chocolate chips.
What do red velvet cookies taste like?
Red Velvet cookies have a sweet vanilla taste with hints of chocolate from the cocoa powder and the chocolate chips.
How do you make homemade red velvet cookies from scratch?
STEP ONE: First, preheat the oven to 350 degrees. Also, line a baking sheet with parchment paper.
STEP TWO: Next, mix the dry ingredients. Set this bowl aside.
STEP THREE: Then cream together the wet ingredients. Stir in the red food coloring, then add the dry ingredients and white chocolate chips.
STEP FOUR: Using a cookie scoop, create cookie balls, and place them on the baking sheet. Slightly press down on the top of the cookie before baking.
STEP FIVE: Finally, bake for 10-12 minutes. While the cookies are cooling, melt the frosting and then drizzle it over the cookies.
- Baking sheet
- 2 Tablespoon cookie scoop
- Mixing bowls
- Handheld mixer
- Wooden mixing spoon
- Measuring spoons and cups
How long are they good for?
SERVE: You can keep these out for several hours before you will need to store them.
STORE: These will keep in an airtight container at room temperature for about 3 days before they become stale.
FREEZE: To freeze, place cookies in a freezer-safe container. Separate stacks of cookies with parchment or wax paper. Freeze for 3-4 months. Defrost at room temperature.
How much will this Red Velvet Cookies recipe cost to make:
RECIPE COST: $5.62
PER SERVING COST: $0.28
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 2 cups unbleached flour – $0.38
- ⅓ cup unsweetened cocoa powder – $0.53
- 1 ½ teaspoons baking powder – $0.22
- ½ teaspoon salt – $0.01
- 2 eggs – $0.20
- ½ cup unsalted butter – $0.80
- ¾ cup brown sugar – $0.36
- 2 teaspoons pure vanilla extract – $0.62
- ½ cup granulated sugar – $0.12
- 2 teaspoons red gel food coloring – $0.58
- 1 cup white chocolate chips – $1.49
- ¼ cup Pillsbury white frosting – $0.31
More Cookie Recipes:
- Pecan Snowball Cookies
- Pink Macarons with White Chocolate Ganache
- Black and White Cookies
- Soft Frosted Sugar Cookies
- The New York Times Chocolate Chip Cookies
- Lemon and Raspberry Jam Thumbprint Cookies
- Loaded Peanut Butter Cookies
- White Chocolate Macadamia Nuts
- Slow Cooker Avalanche Cookies
Red Velvet Cookies with White Chocolate Chips
- 2 cups unbleached flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs beaten
- 2 teaspoons pure vanilla extract
- 2 teaspoons red gel food coloring
- 1 cup white chocolate chips
TOPPINGS: (both optional)
- ¼ cup white frosting Pillsbury is fine
- holiday sprinkles optional
PREHEAT & PREP BAKING SHEET:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
MAKE COOKIE DOUGH:
- In a small mixing bowl, combine flour, cocoa powder, baking powder, and salt. Set aside for later.
- In a large mixing bowl or a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
- Add eggs and vanilla and beat on medium speed for 1 minute.
- Stir in the red food coloring (add extra if you want a brighter red color).
- Add dry ingredients to wet ingredients and beat until combined and no flour streaks remain.
- Fold in white chocolate chips.
SCOOP, BAKE, AND COOL:
- Using a 2 tablespoon cookie scoop, scoop cookie balls and place them 2” apart on the prepared baking sheet. Press the top of the cookie down slightly before baking.
- Bake for 10-12 minutes or until the centers are set.
- Remove from the oven and let cookies cool on the baking sheet for 10 minutes. Then, transfer the cookies to a wire rack to cool completely.
- Heat ¼ cup of frosting at a time in the microwave for 5 seconds. Drizzle melted frosting over cookies and sprinkle with holiday sprinkles (both optional).
- Once the cookies are cool, serve!
- When it comes to frosting the cookies, work with a little icing at a time, so it doesn’t harden too quickly. You will want it slightly warm and not too thick for a better “drizzle effect.”
- You can either drizzle the frosting with a fork or put it in a Ziploc bag and cut the tip off (only cut off a little bit of the bag so that it doesn’t come out too quickly).
- Also, you can also use melted white chocolate or almond bark to drizzle on the cookies instead of frosting. Melt white chocolate in 30-second increments in the microwave until melted and smooth.