Red Velvet Cookies
Tender, slightly cakey red velvet cookies filled with melted white chocolate, perfect for parties or holiday cookie swaps.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 cup cocoa powder Natural cocoa works fine; consider adding vinegar if using Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter
- 1 cup white chocolate chunks Can substitute with white chocolate chips or semi-sweet chocolate
- 1 tablespoon red food coloring Use gel for brighter color with less product
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating until each is incorporated. Stir in vanilla and red food coloring until color is even.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix just until combined. Avoid overmixing.
- Fold in the white chocolate chunks evenly through the dough.
Baking
- Drop tablespoon-sized scoops onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are set and centers are still slightly soft. Rotate the pans halfway through if your oven bakes unevenly.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, avoid over-cream the butter and sugar. Store cookies in an airtight container with a slice of bread to maintain softness.