Description
These Red Velvet Cookies are a delightful twist on the classic cake, delivering a rich, creamy texture with a vibrant red hue. Made with cream cheese, cocoa powder, and white chocolate chips, these soft and chewy cookies offer a perfect balance of tangy and sweet flavors. Ideal for holiday treats or any special occasion, they are sure to impress with their moist crumb and luscious taste.
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
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 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 and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- 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, which ensures a perfect cookie texture.
- Add eggs and coloring: Add the large egg and egg yolk to the creamed mixture and mix well. Then incorporate the red food coloring on low speed to prevent splattering, blending until the dough has a consistent vibrant red color.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt. This ensures the leavening agents and cocoa are evenly distributed.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet mixture, mixing until fully combined to form the cookie dough without overmixing.
- Fold in white chocolate chips: Gently fold in 2 cups of the white chocolate chips, reserving 1/2 cup for topping the cookies later.
- Shape and arrange 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 the cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are set but the centers still look slightly puffed and soft.
- Add topping chocolate chips: As soon as you remove the cookies from the oven, press a few of the reserved white chocolate chips into the warm cookies to create an attractive finish and add extra melty sweetness.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use natural cocoa powder (not Dutch process) as it reacts appropriately with baking soda for leavening.
- For the best red color, use a high-quality gel or liquid food coloring such as McCormick brand.
- Be careful not to overbake; the centers should remain slightly soft for the ideal chewy texture.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
- You can freeze the dough balls for up to 3 months; bake directly from frozen, adding a couple of minutes to the baking time.
