Red Velvet Cookie Delights
Soft, cocoa-kissed red velvet cookies dotted with creamy white chocolate chips. A bakery-style treat that’s easy at home.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened room temperature
- 0.65 cup granulated sugar
- 0.4 cup light brown sugar packed
- 3.5 fl oz liquid eggs pasteurized
- 2 tsp pure vanilla extract
- 2.5 tsp red gel food coloring use gel for vibrant color
- 1.25 tsp distilled white vinegar
- 2 tbsp buttermilk
- 1.75 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 0.75 tsp baking soda
- 1 tsp cornstarch for extra softness
- 0.5 tsp fine salt
- 1.25 cup white chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, cocoa, baking soda, cornstarch, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in liquid eggs, vanilla, red food coloring, vinegar, and buttermilk until smooth.
- Add dry ingredients to the bowl. Mix on low just until the dough comes together.
- Fold in white chocolate chips by hand until evenly distributed.
- Chill the dough for about 15 minutes to firm slightly for easier scooping.
- Scoop 1½-tablespoon portions onto the sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges set and centers look soft and puffy.
- Cool on the sheet 5 minutes, then move cookies to a rack to finish cooling.
Notes
Try stirring in 1/2 cup chopped toasted pecans or drizzle cooled cookies with a quick cream cheese glaze. Store in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Red Velvet Cookie Delights flavors. All ingredient ratios and instructions are independently developed.