Description
Deliciously rich and moist Red Velvet Cookies featuring a creamy blend of cream cheese and butter, enhanced with cocoa and vibrant red food coloring. These cookies are studded with white chocolate chips for a sweet contrast and baked to perfection with slightly crisp edges and a soft, chewy center.
Ingredients
Scale
Wet Ingredients
- 3/4 cup (170g) unsalted butter, at room temperature
- 4 ounces (115g) cream cheese, at room temperature
- 1 cup (200g) white sugar
- 1 cup (220g) packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring, preferably McCormick brand
Dry Ingredients
- 2 3/4 cups (385g) all-purpose flour
- 1/4 cup (25g) natural cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Add-ins
- 2 cups (340g) white chocolate baking chips, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter, Cream Cheese, and Sugars: In a stand mixer, combine the unsalted butter, cream cheese, white sugar, and dark brown sugar. Mix on medium speed for about 2 minutes until the mixture is smooth and creamy.
- Add Eggs and Food Coloring: Add the large egg and egg yolk to the mixture and beat well to incorporate. Stir in the red food coloring on low speed to prevent splattering and achieve an even red color.
- Whisk Dry Ingredients: In a separate bowl, thoroughly whisk together the all-purpose flour, natural cocoa powder, baking soda, and kosher salt to evenly distribute the leavening and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mix to the wet mixture while mixing, ensuring all ingredients are fully combined without overmixing.
- Fold in White Chocolate Chips: Gently fold in 2 cups of the white chocolate chips into the cookie dough, reserving the remaining 1/2 cup for topping.
- Shape Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 11 to 13 minutes, until the edges are set but the centers remain slightly puffed and soft.
- Add Topping Chocolate Chips: Immediately after removing the cookies from the oven, press a few of the reserved white chocolate chips onto the warm tops for decorative finish and extra flavor.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Use natural cocoa powder (not Dutch processed) to maintain the vibrant red color typical of red velvet.
- Allow the butter and cream cheese to reach room temperature to ensure a smooth, creamy batter.
- Red food coloring quantity can be adjusted for a deeper or lighter red hue.
- Do not overbake; the centers should remain soft to maintain the chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
