Delicious Red Velvet Cookies with White Chocolate Chips
These delicious red velvet cookies are soft, chewy, and rich, studded with sweet white chocolate chips. Perfect for holidays or any special occasion, they offer a delightful crimson hue and classic flavor.
Equipment
- Baking sheets
- Silicon baking mat
- Parchment paper
- Stand mixer
- Paddle Attachment
- Spatula
- Wire cooling rack
Ingredients
Cookie Dough
- 3/4 cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup white sugar
- 1 cup 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 all-purpose flour
- 1/4 cup natural cocoa powder not Dutch process
- 2 cups white chocolate baking chips divided
Instructions
Preparation
- Line two baking sheets with a silicon baking mat or parchment paper.
Mixing the Dough
- In a stand mixer, combine butter, cream cheese, both sugars, baking soda, salt, and vanilla extract; mix on medium speed for 1-2 minutes until creamy and uniform.
- Scrape the bowl, add the egg and mix, then repeat with the egg yolk. Incorporate the red food coloring slowly to avoid splattering.
- Gradually add the all-purpose flour and natural cocoa powder, mixing on low speed until just absorbed into the wet ingredients.
Adding Chips & Shaping
- Add 1 1/2 cups of white chocolate chips to the dough, reserving 1/2 cup for topping, and mix until evenly distributed.
- Wet your hands slightly, then roll the dough into 1-inch balls and place them on the prepared baking sheets.
Baking & Cooling
- Bake one sheet at a time for 11 to 13 minutes, until the cookie edges are dry and set and cookies appear puffy.
- While cookies are still warm, press the reserved white chips into their tops. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, ensure butter and cream cheese are at room temperature. Do not overbake to keep cookies soft and chewy, and allow them to cool slightly on the baking sheet to set.