Description
These red velvet cookies offer the perfect balance of tangy cream cheese, sweet white chocolate chips, and that signature rich red color. Soft, chewy, and visually stunning, they’re perfect for any occasion, especially Valentine’s Day, Christmas, or a fun treat to share with friends and family.
Ingredients
Scale
- 3/4 cup (170g) unsalted butter, at room temperature
- 4 ounces (115g) cream cheese, at room temperature
- 1 cup (200g) white sugar
- 1 cup (220g) packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tablespoon red food coloring, preferably McCormick brand
- 2 3/4 cups (385g) all-purpose flour
- 1/4 cup (25g) natural cocoa powder (not Dutch process)
- 2 cups (340g) white chocolate baking chips, divided
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- In a stand mixer, combine 3/4 cup unsalted butter, 4 ounces cream cheese, 1 cup white sugar, and 1 cup dark brown sugar. Mix on medium speed for about 2 minutes until creamy.
- Add 1 large egg and 1 egg yolk. Mix well. Add 1 tablespoon red food coloring and mix on low speed to avoid splattering.
- In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Gradually add the dry ingredients to the wet mixture until fully combined.
- Fold in 2 cups of white chocolate chips, reserving 1/2 cup for topping the cookies.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 11-13 minutes, until the edges are set but the center is still slightly puffed. After removing from the oven, press a few white chocolate chips into the warm cookies.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if it’s too soft to handle.
- For a richer flavor, try adding dark or milk chocolate chips instead of white chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Red velvet cookie recipe, soft red velvet cookies, cream cheese cookies, white chocolate red velvet cookies, easy red velvet cookies, Valentine’s Day cookies, red velvet desserts