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. 

For more red velvet recipes, try my Red Velvet Cupcakes, this Red Velvet Cheesecake Cake Copycat, and these Red Velvet Whoopie Pies. 

The finished red velvet white chocolate chip cookies on a white platter.

Red Velvet Cookies with White Chocolate Chip

With these homemade red velvet cookies, two classic recipes come together to make one epic tasting cookie: 

  1. tender Red Velvet Cake
  2. 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!

A chewy Red Velvet Cookie broken in half sitting on a table with white chocolate chips all around.

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. 

Cook’s Tools:

  • 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.

An overhead picture of all of the ingredients needed to make this red velvet cookies recipe.
  • 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
An overhead picture of the finished red velvet cookies with white chocolate chips that have been drizzled with frosting.
5 from 2 votes

Red Velvet Cookies with White Chocolate Chips

Recipe Cost $ 5.62
Serving Cost $ 0.28
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
20 people
These Red Velvet Cookies with White Chocolate Chips are soft and chewy in the center and crisp around the edges.

Equipment

  • baking sheet
  • 2 Tablespoon cookie scoop
  • mixing bowls
  • handheld mixer
  • wooden mixing spoon
  • measuring spoons and cups

Ingredients
 
 

  • 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

Instructions

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.

MELT TOPPING:

  • 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).

SERVE:

  • Once the cookies are cool, serve!

Notes

  • 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.

Nutrition

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 82mg | Potassium: 108mg | Fiber: 1g | Sugar: 20g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.

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4 Comments

  1. Charlotte Moore says:

    I am confused. The picture shows cake mix and instant pudding as ingredients needed. The recipe calls for unbleached flour.

    Reply

    1. Hi Charlotte, my apologies. I forgot the change the text overlay on the ingredients photo. Anyhow, the ingredients photo is now updated and correct.

      Reply

  2. Looks so delicious! Can’t wait to try these.

    Reply

  3. These cookies were delicious! My son loved them!

    Reply