Easy Red Velvet White Chip Cookies
These Easy Red Velvet White Chip Cookies are it. They’re soft, chewy, that perfect red velvet flavor with those melty white chocolate chips… Ugh, I’m drooling just thinking about them. You HAVE to try these. Like, right now.
Okay, so picture this: It’s a Thursday night. Hubby’s working late (again), and the kids are finally, FINALLY asleep. I’m scrolling through TikTok and come across some fancy-pants baker making these elaborate red velvet somethings. I’m thinking, “Ain’t nobody got time for that!” So I’m like, challenge accepted! I threw together what I had, and BAM! These cookies were born. Now, the man asks for them every single week. I swear, he uses them as leverage. “Honey, can I get a back rub?” “Only if there are red velvet cookies involved.” Ugh, but they’re that good, so I cave every time. Easy Red Velvet White Chip Cookies
Why You’ll Love This Easy Red Velvet White Chip Cookies
Okay, let’s be real, you’ll love these because:
- They’re red. I mean, who doesn’t love a vibrant red cookie? It’s basically a party in your mouth.
- They’re ridiculously easy to make. Seriously, if I can do it while wrangling toddlers, anyone can.
- That red velvet flavor is just… chef’s kiss. Plus, the white chocolate chips add this creamy sweetness that’s just perfect.
- They are soft and chewy. No one wants a crunchy cookie.
- They basically disappear as soon as they come out of the oven. Need I say more?
How to Make It
Alright, let’s get down to business. First, cream together your butter and sugar. I usually use my stand mixer, but honestly, sometimes I just use a good ol’ wooden spoon. It’s a great arm workout, plus then you can eat more cookies guilt-free, right? Once that’s all fluffy, beat in the egg and vanilla. Now for the fun part: the red food coloring. I usually just eyeball it because, who measures these days? Just add enough to make it that gorgeous red velvet color.
Next, whisk together your dry ingredients in a separate bowl. Pro tip: always whisk! It helps prevent clumps and nobody wants a flour bomb in their cookie. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Trust me, it makes the cookies tough. Then, fold in those glorious white chocolate chips.
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Scoop the dough onto a baking sheet lined with parchment paper. Parchment paper is a must, people! It prevents sticking and makes cleanup a breeze. Bake at 350°F (175°C) for about 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you can wait that long, which I usually can’t. Just try not to burn your tongue!
Ingredient Notes
- Butter: Gotta be softened! Don’t even THINK about using cold butter straight from the fridge. It will ruin everything. Trust me, I’ve learned the hard way.
- Red Food Coloring: Gel is better than liquid for that vibrant color, but hey, use what you got. I’ve even used beet juice in a pinch. The kids didn’t notice… I think.
- White Chocolate Chips: Don’t skimp on the good stuff! Ghirardelli is my go-to, but any good quality white chocolate chip will do.
- Cocoa Powder: I use unsweetened cocoa powder. Don’t accidentally grab hot cocoa mix like I did that one time. Disaster.
- All-Purpose Flour: I haven’t tried it with gluten-free flour yet, but I’m sure it would work! Just might need to play around with the ratios a bit.
Recipe Steps:
- Cream together softened butter and sugar until fluffy.
- Beat in egg and vanilla extract, then add red food coloring.
- Whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips.
- Scoop dough onto parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes.
- Cool on baking sheet before transferring to a wire rack.
What to Serve It With
Okay, so these are obviously amazing on their own (duh!), but if you wanna get fancy, try:
- A tall glass of cold milk. Classic for a reason!
- A scoop of vanilla ice cream. Hello, red velvet cookie sundae!
- A cup of hot coffee or tea. Perfect for dunking. Don’t judge.
Tips & Mistakes
- Don’t overbake! Slightly underbaked cookies are the best cookies. They’ll continue to set up as they cool.
- If your dough is too sticky, chill it in the fridge for 30 minutes before scooping.
- Don’t forget the parchment paper! I can’t stress this enough.
- I once accidentally used salted butter instead of unsalted. They were still good, just a little… interesting.
Storage Tips
Store these babies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days… if they last that long. Honestly, I usually just eat them straight from the fridge the next day for breakfast. Don’t judge my life choices! They’re surprisingly good cold. Like, dangerously good.
Variations and Substitutions
- No white chocolate chips? Try milk chocolate, dark chocolate, or even chopped nuts!
- If you’re feeling extra fancy, add a teaspoon of espresso powder to the dough for a mocha twist.
- Ran out of vanilla extract? Almond extract works too! Just use half the amount.
- I’ve skipped the red food coloring altogether once and they just looked like chocolate chip cookies and tasted the same. The kids weren’t thrilled, but hey, they still ate them!
Frequently Asked Questions
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Easy Red Velvet White Chip Cookies
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1.5 cups white chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until creamy. Add eggs, vanilla extract, and red food coloring. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
