Description
Soft and chewy Red Velvet Cookies loaded with white chocolate chips. Perfect for Valentine’s Day, Christmas, or any time you want a classic from-scratch red velvet treat.
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 3 teaspoons liquid red food coloring
- 1 cup white chocolate chips
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt; set aside.
- Beat butter in a large bowl until soft and creamy.
- Add sugars and beat until light and creamy.
- Add egg, milk, and vanilla; beat until combined.
- Slowly add dry ingredients and mix until smooth dough forms.
- Add red food coloring and beat carefully to incorporate.
- Mix in white chocolate chips.
- Cover and chill dough for 1 hour in the fridge.
- Preheat oven to 350°F and line baking sheets with parchment or Silpat.
- Form 20 dough balls using a medium cookie scoop and place evenly on sheets.
- Bake 12-13 minutes, let sit 10 minutes on sheet, then transfer to wire rack to cool.
Notes
- Chill dough to make it easier to handle.
- Bake on center rack and rotate sheets for even baking.
- Cookies keep airtight at room temp for 5 days; dough can be refrigerated up to 48-72 hours or frozen for 3-4 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American