Red Velvet White Chocolate Chip Cookies

Red Velvet White Chocolate Chip Cookies
Red Velvet White Chocolate Chip Cookies

These red velvet white chocolate chip cookies are perfect for Valentine’s Day!  I know I’m cutting it a little close posting these so close to the 14th, but trust me, these cookies are worth making at the last minute. They are so good!

They’re soft and chewy and have that nice rich red velvet flavor. The white chocolate chips add a nice touch of extra sweetness, plus they make the cookies look so pretty! Mike and I both loved these. I put a piece of bread in the container where I stored the cookies, and they actually got softer and chewier a day later. Trust me when I say that cookies that only get more delicious as they sit are dangerous to keep around. 🙂

You’re going to love these, and I hope you get a chance to make them before Valentine’s Day.

Red Velvet White Chocolate Chip Cookies

Looking for more Valentine’s Day treats?  Check out these Red Velvet Whoopie PiesRed Velvet Cupcakes with Cream Cheese FrostingRed Velvet Brownies, and Red Velvet (Cream) Cheese Ball!

Red Velvet White Chocolate Chip Cookies


  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 Tbsp milk
  • 2 tsp vanilla extract
  • 2 tsp liquid red food coloring
  • 1 cup white chocolate chips


  1. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl, beat the butter, brown sugar and granulated sugar until creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Mix in the food coloring until combined. Add the dry ingredients and mix on low until a soft dough is formed. On low speed, beat in the white chocolate chips. Cover tightly with plastic wrap and chill for 1 hour.
  3. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Using about 1 1/2 Tbsp of dough per cookie, roll the dough into balls and place on the cookie sheet, leaving plenty of space between each dough ball. (I did 9-12 cookies per cookie sheet). Bake each batch for 11 minutes, or until cookie is just set. Press down on the warm cookies to slightly flatten and form crinkles.

adapted, just barely, from Sally's Baking Addiction

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  1. I love a good chewy cookie and these look perfect! I also love that they are from scratch – I’ve seen lots of red velvet cookies popping up lately but they’ve all been made with a box mix of red velvet cake.

  2. These cookies look awesome. The texture looks amazing and exactly how I like them, chewy! YUM!

  3. Won’t flattening them make the chips yucky? I’m getting ready to make these, and I’m worried about ruining them.

    • If there are melty chips on top, don’t worry about pressing the cookies down. Most of my chips were inside the cookie so it wasn’t messy at all, or I could just use a few fingers to lightly press the cookies down, but not mess up any of the chocolate. Hope that makes sense!

  4. Made these for the first time and they turned out great! I found out part way into making the cookies that I was out of liquid red food coloring. Woops! I had was red gel food coloring that I use for cake decorating though so I diluted that with two tsp of water to keep the same measurement of liquid and it worked great! Another great recipe. Thanks Megan. : )

  5. These cookies are beautiful 🙂 I cannot wait to taste them!

  6. Those really look chewy and nice!! Is it possible for you to post a specific measurements. For example how much does 1/4 cup equals to in ml? Thanks!

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