Last week was Valentine’s Day so I decided to try something new and holiday inspired. A big batch of red velvet cookies with white chocolate chips sounded festive and oh so appropriate for the occasion.
These cookies have been on my mind for while now. About a month ago my friend asked me to make red velvet cupcakes for him and his girlfriend and that was the day I thought about red velvet in cookie form.
I mean, why not? After all, red velvet is one of my all time favorite cakes and would make a seriously delicious cookie. After a quick search on the internet, I had found exactly what I was looking for at Sally’s Baking Addiction. This wasn’t the first time that I had turned to Sally for inspiration and it certainly won’t be the last because these cookies are fan-freaking-tastic!
I’ll admit that I was a little hesitant at first since I’m not a fan of white chocolate, but it ended up being a great substitute for my beloved cream cheese frosting. These cookies are moist, not overly sweet and most of all, taste almost exactly like red velvet cake!
If you enjoy red velvet, I encourage you to try this recipe and I think you’ll agree that these cookies are a great vehicle for the classic flavor profile.
Red Velvet Cookies
Recipe adapted from Sally’s Baking Addiction
Makes: about 2 1/2 dozen, Difficulty: Beginner
- 1 1/2 cups, plus 1 tablespoon all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon half and half or whole milk
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons red food coloring
- 1 cup white chocolate chips
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Measure the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high-speed until creamy, about 1 minute. Scrape down the sides of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined. With the mixer turned off, pour the dry ingredients into the wet ingredient mixture. Mix on low until a soft dough is formed. With a wooden spoon, gently mix in the chocolate chips.
With a tablespoon or cookie dropper, drop heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart (I also pressed the cookies down slightly). Bake each batch for 11-13 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Note: These cookies may be frozen for up to 2 months.