Soft & Chewy Red Velvet Cookies – A Perfect Treat for Any Occasion
These red velvet cookies are soft, chewy, and packed with the rich flavors of cocoa and vanilla. Their vibrant red color and decadent white chocolate chips make them perfect for holidays, Valentine's Day, or just a sweet treat anytime. With a slightly crisp edge and a melt-in-your-mouth center, these cookies are guaranteed to impress!
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
- Cookie scoop (optional)
Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup 1 stick unsalted butter, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- Mix-ins:
- ¾ cup white chocolate chips or semi-sweet chocolate chips
Instructions
- Step 1: Prepare the Dough
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Beat in the egg, milk, red food coloring, and vanilla extract until fully combined.
- Step 2: Combine & Fold in Chocolate Chips
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips using a spatula.
- Step 3: Scoop & Bake
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, chill the dough for 30 minutes before baking.
Use gel food coloring for a more vibrant red color without affecting the dough consistency.
Swap white chocolate chips for dark or semi-sweet chocolate if preferred.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Use gel food coloring for a more vibrant red color without affecting the dough consistency.
Swap white chocolate chips for dark or semi-sweet chocolate if preferred.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.