Soft Red Velvet Cookies with White Chocolate Chips: Rich, chewy, and bursting with tangy-sweet flavor. Perfect for holidays or dessert tables

There’s something undeniably magical about Soft Red Velvet Cookies with White Chocolate Chips. These cookies are rich, chewy, and bursting with the classic red velvet flavor—hints of cocoa, a touch of tang, and a sweet, creamy finish from the white chocolate chips.

Perfect for holiday parties, dessert tables, or just treating yourself, these cookies are a must-try for any baking enthusiast.

The white chocolate chips create a harmonious blend
What makes red velvet so special? It’s all about the balance of flavors. The cocoa powder provides a deep chocolate base, while the tang from buttermilk (or vinegar) and the sweetness of the white chocolate chips create a harmonious blend that’s simply irresistible.
Let’s dive into the recipe and make these delightful cookies from scratch!
- Prep Time: 15 minutes
- Cook Time: 8–9 minutes per batch
- Servings Yield: 24 cookies
Ingredients for Red Velvet White Chocolate Chip Cookies
Here’s everything you’ll need to create these soft, chewy, and vibrant cookies. Measurements can be found in the recipe card below.

Dry Ingredients:
- 2 ¼ cups all-purpose flour: Keeps the cookies light and fluffy.
- 2 tablespoons cocoa powder: Use high-quality cocoa for the best flavor. Dutch-process cocoa works wonders for a fudgier texture.
- 1 teaspoon cornstarch: Adds tenderness to the cookies.
- ½ teaspoon baking soda: Helps the cookies rise and stay soft.
- ¼ teaspoon salt: Enhances all the flavors.
Wet Ingredients:
- ½ cup unsalted butter, room temperature: Ensures a smooth batter.
- ¼ cup vegetable shortening: Adds moisture and tenderness.
- 1 cup granulated sugar: Sweetens the cookies perfectly.
- 1 large egg: Binds the ingredients together.
- 1 egg yolk: Makes the batter extra creamy.
- 1 teaspoon white vinegar: Adds that signature red velvet tang.
- 1 teaspoon vanilla extract: Use pure vanilla for the best flavor.
- 1-2 tablespoons red food coloring: For that iconic red hue.
Mix-Ins:
- 1 cup white chocolate chips: The perfect creamy contrast to the tangy red velvet.
How to Make Red Velvet White Chocolate Chip Cookies
These cookies are surprisingly easy to make! Just follow these simple steps:
- Preheat and Prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl or stand mixer, cream the butter, shortening, and sugar until light and fluffy (about 3 minutes). Add the egg, egg yolk, vinegar, vanilla, and red food coloring. Mix until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
- Shape: Scoop the dough into heaping tablespoons and place them on the prepared baking sheets. Do not flatten the dough.
- Bake: Bake for 8-9 minutes. The cookies will look slightly underbaked, but they’ll continue to cook on the hot baking sheet.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Red Velvet Cookies
- Room Temperature Ingredients: Ensure your butter, eggs, and other wet ingredients are at room temperature for a smooth batter.
- Underbake for Chewiness: Remove the cookies from the oven when they’re slightly underbaked for a soft, chewy texture.
- Customize the Chocolate: Swap white chocolate chips for dark or milk chocolate if you prefer a richer flavor.
- Add Extra Cocoa: For a deeper chocolate flavor, add an extra teaspoon of cocoa powder. Note: This will darken the red color slightly.
Storing and Freezing
- Room Temperature: Store the cookies in an airtight container for up to 4-5 days.
- Freeze the Dough: Shape the dough into balls and freeze in a freezer bag for up to 2 months. Thaw in the fridge overnight before baking.
Why You’ll Love These Cookies
- Soft and Chewy: The perfect texture for a cookie lover’s dream.
- Tangy and Sweet: The classic red velvet flavor paired with creamy white chocolate is a match made in heaven.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Perfect for Any Occasion: Whether it’s a holiday party, a gift, or a cozy night in, these cookies are always a hit.
Conclusion: Bake a Batch Today!
These Soft Red Velvet Cookies with White Chocolate Chips are a delightful twist on a classic flavor. With their vibrant color, rich taste, and chewy texture, they’re sure to become a favorite in your recipe collection.
So, preheat your oven, grab your ingredients, and get ready to bake a batch of these irresistible cookies. Your family, friends, and taste buds will thank you!
Happy baking! 🍪❤️
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Soft Red Velvet Cookies with White Chocolate Chips | American Sweet Treat
- Total Time: 0 hours
- Yield: 24 servings 1x
Ingredients
Dry Ingredients:
-
- 2 ¼ cups all-purpose flour: Keeps the cookies light and fluffy.
-
- 2 tablespoons cocoa powder: Use high-quality cocoa for the best flavor. Dutch-process cocoa works wonders for a fudgier texture.
-
- 1 teaspoon cornstarch: Adds tenderness to the cookies.
-
- ½ teaspoon baking soda: Helps the cookies rise and stay soft.
-
- ¼ teaspoon salt: Enhances all the flavors.
Wet Ingredients:
-
- ½ cup unsalted butter, room temperature: Ensures a smooth batter.
-
- ¼ cup vegetable shortening: Adds moisture and tenderness.
-
- 1 cup granulated sugar: Sweetens the cookies perfectly.
-
- 1 large egg: Binds the ingredients together.
-
- 1 egg yolk: Makes the batter extra creamy.
-
- 1 teaspoon white vinegar: Adds that signature red velvet tang.
-
- 1 teaspoon vanilla extract: Use pure vanilla for the best flavor.
-
- 1-2 tablespoons red food coloring: For that iconic red hue.
Mix-Ins:
-
- 1 cup white chocolate chips: The perfect creamy contrast to the tangy red velvet.
Instructions
How to Make Red Velvet White Chocolate Chip Cookies
These cookies are surprisingly easy to make! Just follow these simple steps:
-
- Preheat and Prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
-
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
-
- Cream Wet Ingredients: In a large bowl or stand mixer, cream the butter, shortening, and sugar until light and fluffy (about 3 minutes). Add the egg, egg yolk, vinegar, vanilla, and red food coloring. Mix until smooth.
-
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
-
- Shape: Scoop the dough into heaping tablespoons and place them on the prepared baking sheets. Do not flatten the dough.
-
- Bake: Bake for 8-9 minutes. The cookies will look slightly underbaked, but they’ll continue to cook on the hot baking sheet.
-
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 8 - 9 minutes

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