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Delicious and chewy red velvet cookies with white chocolate chips. Rich, sweet, with a hint of tang, this is the dessert you’ll need for all your holiday parties!
What Flavor is Red Velvet?
The foundation of red velvet is cocoa powder. Vinegar or buttermilk are usually added, which gives it that signature tangy flavor. The bit of zip helps to balance out the sweetness! Red velvet cakes and cookies are typically paired with cream cheese frosting, adding to the tangy flavor. So tasty!
Ingredients for Red Velvet White Chocolate Chip Cookies
There’s no need to buy premade cookies when you’ve got all the ingredients to make them from scratch! I love that these red velvet white chocolate chip cookies use such basic ingredients. You’ll love the soft, chewy cookies they create! Measurements can be found on the recipe card below.
- All-Purpose Flour: All-purpose flour has a low protein content which will keep your cookies light and fluffy.
- Cocoa Powder: Chocolate is the base flavor of these yummy cookies. I recommend using a high quality cocoa powder for the best flavor. Dutch-process cocoa will leave you with a fudgier result.
- Cornstarch: Gives you a more tender, delicious cookie texture!
- Baking Soda: Necessary for light and fluffy cookies!
- Salt: Added to enhance flavor.
- Butter: I like to use unsalted butter. Make sure it’s at room temperature before mixing so your batter will be nice and smooth!
- Vegetable Shortening: The fat content of shortening makes your red velvet white chocolate chip cookies moist and tender!
- Granulated Sugar: Used to sweeten your cookies!
- Egg: Needed to bind all of the ingredients together!
- Egg Yolk: An extra yolk is added to make the batter smooth and creamy.
- White Vinegar: The special ingredient for red velvet! By adding white vinegar, you add a hint of tangy flavor to your cookies. Trust me, it’s delicious!
- Vanilla Extract: Next up, we have vanilla! Vanilla is super important for adding a rich flavor to your cookies. I always recommend pure vanilla extract for best results.
- Red Food Coloring: For that gorgeous red color!
- White Chocolate Chips: The white chocolate is amazing alongside tangy, red velvet.
How to Make Red Velvet White Chocolate Chip Cookies
The best part about this recipe? All you’ve got to do is mix everything up, shape your cookies, and then it’s into the oven! These gorgeous cookies are so easy to make! They’re perfect for a last-minute dessert.
- Preheat Oven, Mix Dry Ingredients: Let’s make some cookies! To begin, preheat oven to 375 degrees Fahrenheit. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Then, set aside.
- Mix Wet Ingredients: In another mixing bowl or stand mixer, cream the butter, shortening, and sugar until fluffy. It should take about 3 minutes. Then slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring, then mix until combined.
- Combine: Add in the dry ingredients until combined. Then mix in 1/2 cup white chocolate chips.
- Shape: Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
- Bake and Cool: Bake for 8-9 minutes, then transfer to a wire rack to cool. Press extra chocolate chips on top. Keep the cookies stored in an airtight container.
Tips for Making the Best Red Velvet Cookies
Red velvet white chocolate chip cookies are so incredibly delicious! It’s impossible to only eat one. Here are a few of my favorite tips for making perfect cookies every time!
- Use Room Temperature Ingredients: This is one of the most important tips! Make sure your wet ingredients, like eggs, butter, milk, etc., are at room temperature. This takes a bit of extra preparation, but it will make your batter nice and smooth! Smooth batter equals tasty lump free cookies.
- Add More Cocoa: Add a couple extra teaspoons of cocoa to your batter for more chocolate flavor. Note: The added chocolate will make your cookies more of a dark crimson color and less red.
- Chocolate Chips: I love white chocolate, but for a more rich version, add milk or dark chocolate chips instead!
- Underbake: If you want your cookies to be soft and chewy, the key is to take them out slightly underbaked. They will continue to cook on the hot cookie sheet! This is around minute 8 for me. Keep an eye on your cookies, as different ovens have different cooking times.
Storing Leftover Cookies
If, by some small chance, your red velvet cookies don’t get gobbled up in minutes, here’s how to store them! My family loves having these around the house to munch on.
- At Room Temperature: Transfer cookies to an airtight container and store them for 4-5 days.
- In the Freezer: You can freeze your dough for 1-2 months. Simply form them into balls and place them in a freezer bag. Let thaw in the fridge overnight before baking.
More Red Velvet Recipes to Try
If you’re like me, when you crave something like red velvet, you want to make all the red velvet things. Here are some of my favorite red velvet recipes to satisfy your cravings!
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Red Velvet White Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 Tablespoon cocoa powder
- 1 1/2 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoon butter at room temperature
- 6 Tablespoon vegetable shortening
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoon white vinegar
- 1 1/2 teaspoon vanilla extract
- 1 Tablespoon red food coloring
- 1 1/3 cups white chocolate chips divided
Instructions
- Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar for about 3 minutes until fluffy. Slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and mix until just combined.
- Add in the dry ingredients until combined. Mix in 1/2 cup white chocolate chips.
- Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
- Bake for 8-9 minutes in the preheated oven. Transfer to a wire rack to cool and press extra chocolate chips on top. Keep the cookies stored in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi – I made these but actually used blue food coloring b/c I am having a college send off party and college colors are blu- but- the white chocolate chips all turned brown! I put the oven at 350 and cooked a bit less- but then cookies were not done? I have a fabulous Wolf oven- any words of advice? I have 4 dozen frozen ready to cook for the party next week and want he chips to be white! Thanks- your blog is terrific:)
Just made these tonight, thinking ahead for Valentine’s Day treats. I hadn’t read any of the comments beforehand and just wanted to say that I used a combination of mini semi-sweet and regular sized white chocolate chips with no problems with either of them burning or the white, darkening. The cookies were delish, but I had to bake longer as mine weren’t done at eight minutes! (I researched a number of recipes, choosing yours because it seemed so simple and straightforward.) Thanks so much!
Hi! Is there any way I could substitute the shortening? Thanks
Butter works too.
I JUST CAME ACROSS THIS RECIPE AND SAW THE COOKIES . I THOUGHT IT WOULD BE A GREAT RECIPE TO MAKE WITH MY DAUGHTER, SHE LOVES TO BAKE.
These cookies look delicious! Can’t wait to try to make these! 🙂
Claire | Shining Like Silver
Hi can I know what’s white vinegar? Is there a specific name for it?
I think the author means “clear” vinegar. 🙂
Made these just now for valentines day! They taste amazing, but they didn’t come out red at all! Can’t work it out. Thanks for a tasty treat xx
Those look great! I am going to make them with a crowd of nine 10-year-old girls tonight! They just love cookies and food coloring. 🙂
Hi! I made these last night and followed your recipe exactly. They came out great, and they are beautifully bright! Right out of the oven, they were soft and gooey and perfect. My boyfriend ate five in one night. I brought them in to the office today after storing them in an air tight container and they a stiffened up a tad. They were more on the chewy side, which was still great. Though I think next time I would take them out a beat earlier than 8 minutes so that they stay soft if I make them the day before. Thanks for the recipe, I’ll be making these again!
Just wondering if you’ve ever had issues with the chocolate chips burning? I made two batches from this recipe and the chips came out burnt on each batch! I noticed that in your photo they aren’t the slightest bit burnt. I’m wondering if it is just my crappy oven. 🙁 The good news is, I couldn’t taste the “burntness” at all and they taste INCREDIBLE. But presentation-wise, mine aren’t pretty.
This is great! thanks so much.
is the vinegar essential to this recipe? 🙂
My little girl and I just made these tonight. They are very good! We’ve already eaten quiet a few! 🙂 We just had a problem with the white chocolate chips turning brown. Is there a trick we missed? I turned the oven temp down to 350F which helped a little bit. Otherwise, these are lovely. Thank you!
Would like to try these for my daughter’s valentine’s day party. But there is a kiddo with an egg allergy, how could I replace/substitute for this recipe?
I’ve heard you can use chia seeds as a substitute for eggs.
My husband loves red velvet and white chocolate…I’ll definitely be giving these a try! Pinning now! Thanks for sharing. ~Lisa
So impressed with your scratch R.V.! You go girl! They’re beautiful. – pinned!
Just wanted to let you know that I think I’ve pinned everything you’ve blogged about on Pinterest in the last few months! Thank you for the delicious recipes and for trying them out first to make sure they work! 😉 Love your blog and I keep it in my permanent blog rotation! Keep up the good work!
You are awesome!! Thanks for the sweet comment! They always brighten my day! XO