Red Velvet With White Chocolate Cookies Recipe

Red Velvet With White Chocolate Cookies Recipe is made with butter, granulated sugar, brown sugar, eggs, vanilla extract, red food coloring, cocoa powder, all-purpose flour, baking soda, salt, and white chocolate chips. This delightful Red Velvet With White Chocolate Cookies Recipe creates a soft and festive dessert that takes about 30 minutes to prepare and can serve up to 24 people.

Red Velvet With White Chocolate Cookies Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 2 tablespoons unsweetened cocoa powder
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt 1 ½ cups (270g) white chocolate chips

Red Velvet With White Chocolate Cookies Instructions

1. Cream the butter and sugars In a large mixing bowl beat together the butter, granulated sugar and brown sugar until light and fluffy. I always smile here — all the sweetness filling the air feels like when little Luna sticks her finger in the bowl.
2. Add the wet ingredients Mix in one egg at a time and add vanilla extract after that mix in the red food coloring until the batter looks really vibrant like a christmas ribbon.
3. Mix the dry ingredients Separately whisk the cocoa powder, flour, baking soda and salt in a separate bowl. Add this dry mixture slowly to the wet mixture and mix until just combined.
4. Fold in the chocolate Add the white chocolate chips in a slow, gentle stream. Don’t overmix — we want these little bits of sweetness to melt like mini bombs in each bite.
5. Scoop and bake Preheat your oven to 350°F (175°C)Set two baking sheets with parchment paper. Drop tablespoons of dough (about 12 tablespoons each) onto the sheets with a little space between them.
6. Bake with love Bake for 10-12 minutes, until the edges are set but still soft insides still stick to them. Let sit for 5 minutes on the baking sheet before serving, then transfer to wire rack to cool completely.
7. Share the joy Serve warm with a glass of milk or put them into cookie tinThese cookies are soft, chewy and filled with love – the kind that makes all the special moments of family time just seem a little more special.

Recipe tips

• Soften your butter just right: you want the butter to be soft but not melted. I would probably take mine out around 45 minutes before baking so it will mix better for a soft bakery type texture.
• Just don’t leave out the cocoa powder: Even though it ‘s only a couple of tablespoons, it adds depth and balances the sweetness of the white chocolate perfectly.
• Use good quality white chocolate chips: The better the chocolate is the creamier the little chunks of chocolate that melt inside the cookies. Luna called them “ snowdrops “ when she bit into one of them and I ‘ve always called them that.

How To Store Red Velvet With White Chocolate Cookies

Refrigerate: Put the Red Velvet With White Chocolate Cookies in a cool, dry place and then transfer them to an airtight container or wrap the plate tightly in plastic wrap. You can store them in the refrigerator up to 5 days they ‘ll still be soft, chewy and ready for that sweet moment at any time.

Freeze: You can store the cookies for up to 2 months if you let them completely cool completely. Wrap each cookie or small stack in aluminum foil, then put them into a freezer-safe bag or container. You can store them up to 2 months. Then, once you’re ready to eat them, thaw the cookies overnight in the refrigerator or allow them to sit out at room temperature for about an hour. To get that baked-to-order taste, warm them in the oven at 300°F (150°C) for a few minutes.

How To Reheat Leftover Red Velvet With White Chocolate Cookies

In The Oven: Preheat the oven to 300°F (150°C). Place the remaining cookies on a baking sheet lined with parchment paper. Heat them for 5–7 minutes, or until soft and the white chocolate is a little melted again.

In The Microwave: Put one cookie or two on a microwave safe plate. I suggest leaving the cookies uncovered so they do not dry out. Put it on medium power for 15 – 20 seconds. Once the cookies are hot they will be soft and chewy.

In The Air Fryer: Preheat the air fryer to 300°F (150°C) and place the cookies in the basket in a single layer. Heat for 2-3 minutes checking halfway so they don’t get overcooked.

What to serve Red Velvet With White Chocolate Cookies

Red Velvet With White Chocolate Cookies Recipe pairs well with a glass of cold milk, a cup of hot coffee, a warm mug of cocoa, and a scoop of vanilla ice cream. It also can be served alongside fresh strawberries, whipped cream, a drizzle of chocolate sauce, and a bowl of mixed berries for better savoring of the meal.

Frequently Asked Questions

Can I make these cookies without red food coloring?

You can skip it, and you ‘ll still get great tasting cookies, but they ‘ll not have the traditional red velvet appearance.

Can I use dark or milk chocolate instead of white chocolate chips?

Yes. Dark or milk chocolate will give the cookies a more full – bodied taste, while white chocolate keeps them sweet and creamy.

Do I need to chill the dough before baking?

It ‘s not necessary but chilling the dough for 20 – 30 minutes really helps the cookies hold their shape and also make them extra chewy.

More cookie recipes:

• Peppermint Frosted Chocolate Cookies Recipe
• Easter Egg Rainbow Cookies Recipe
• White Chocolate Pistachio Cookies Recipe