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Red Velvet Cookies with white chocolate are moist and chewy, deliciously chocolatey with a cake-like texture, and are striking red. Ready in 20 minutes! |

Red Velvet Cookies

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 18 minutes
  • Yield: 24-27 cookies
  • Diet: Vegetarian


These moist and chewy Red Velvet Cookies are every cookie lover’s dream come true with their delicious chocolate and vanilla flavor, velvety cake-like texture, and striking red color! Generously speckled with chunks of chopped white chocolate, every bite will give you a rush of rich chocolate goodness. Plus, these delicious cookies are ready in just 20 minutes with no chilling required!


  • 1 cup unsalted buttersoftened to room temperature
  • ¾ cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • 2 3/4 cups all-purpose flour
  • 1/4 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ½ cups white chocolate, chopped (or white chocolate chips)


  1. Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
  2. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla and beat on low until incorporated. Add the red food coloring and beat until incorporated.
  4. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and beat until just combined. Fold in 1 ¼ cup of chopped white chocolate (reserving the remaining ¼ cup for the tops).
  6. Use a medium cookie scoop to scoop out 1.5-2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart.
  7. Bake cookies for 8-11 minutes, until starting to brown on the edges but still soft or slightly underdone in the middle. After a minute, press in the extra chocolate on the top of the cookies.
  8. Leave on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.


How to store: Place leftover red velvet cookies in an airtight container in a cool, dry area on your counter or pantry and they should last for about 3 days. You can also refrigerate them for a week, however, the longer they are stored the less moist they will be.

How to freeze: Red velvet cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).

How to freeze cookie dough: Scoop out the cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1-2 hours until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: red velvet cookies, red velvet cookies with white chocolate