These Red Velvet Cookies are made with a simple, classic recipe. Crispy on the outside, soft and chewy on the inside. They’re perfect for Valentines Day!
So last week, I decided I wanted to make red velvet cookies. Like many of you, I took to Pinterest. And what did I find? 19,230,984 recipes using cake mix.
Ya’ll. I’m sure cake mix cookies are great, but I love making cookies from scratch. The original Toll House Cookie recipe is a classic and consistent crowd pleaser – it’s what this recipe is adapted from. Yes, it has more than 4 ingredients, but that just means we put more love into it, right?
Anyway, these red velvet cookies are made even better with white chocolate chips! Or, if you prefer, regular semi sweet are delicious as well. These are great for Valentines Day, Christmas, Independence Day (am I missing other red holidays?) or really just anytime you’re craving red velvet!
Pro-tip: If you like seeing the chocolate chips on the tops of cookies rather than hidden inside, don’t fold them in the dough. Instead, roll the dough into balls, then press the chips on all sides of each.
And here’s something you might not have known before… That distinct red velvet taste is really just the taste of chocolate, vanilla and red food color. Yes, it blew my mind the first time I learned this too.
But then, maybe I was silly thinking there was such a flavor as “red.”
Anyway, if you like this recipe, don’t forget to give us a shout on social. I love seeing your creations!
Until next time. X
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Items used in this recipe:
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Red Velvet Cookies
- 2 1/4 cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1 tsp vanilla
- 1 tsp red food color
- 2 large eggs
- 2 cups white chocolate chips
- Preheat the oven to 350° F and line a sheet pan with parchment or use a silicone baking mat.
- In a small mixing bowl, stir together the flour, baking soda, salt and cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, sugar, brown sugar, vanilla and red food color together until creamy and fully combined.
- Add the eggs one at a time.
- Gradually add the flour mixture, the dough should be pretty stiff.
- *Fold in the white chocolate chips.
- Scoop out rounded tablespoons and place on the prepared baking sheet 1-2″ apart. (Use your hands to roll the dough into a ball about the size of a ping pong/table tennis ball for larger cookies)
- To prevent spreading, chill the dough for about 20 minutes before baking.
- Bake for 10-12 minutes and cool for 2 minutes before moving to a rack.
- sheet pan
- parchment paper or silicone baking mat
- small mixing bowl
- hand mixer or stand mixer with paddle attachment
- wire rack
*You can fold in the chocolate chips, or if you want lots of pretty white chocolate chips on top of the cookies and not hidden inside, see the photo in the post – roll the dough into balls and then press white chocolate chips on all sides.
This recipe makes 5 dozen small cookies (rounded tablespoon) or ~3 dozen large.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Keywords: red velvet cookies, red velvet with white chocolate chips, white chocolate chip cookies, soft red velvet cookies, chewy red velvet cookies