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Red Velvet Cookies (with White Chocolate)

Updated: Aug 19, 2022

Who said that Red Velvet flavored anything should only be eaten when it's Valentine's Day?

Red Velvet Cookies are one of the best cookies I've ever tasted (plus they looks sooooo adorable!). I love how this cookie uses white chocolate chips because I that's my favorite kind of chocolate (or maybe it's tied with dark chocolate...).

These cookies are easy to do and they're super delicious! They take less than 15 minutes to do and there's no chilling required at all, unless you would like to store them and cook them.


  • For cooked cookies, shelf life is up to 3 to 5 days.

  • For the dough mixture, shelf life can be up to 1 week when put in the fridge.

  • For the dough mixture, shelf life can be up to 1 month when put in the freezer.


  • For cooked cookies, store them in an air tight container to keep the moisture in the cookies. Make sure that they were completely cooled down before actually storing them. Either store them in room temperature for up to 3 days, or in the fridge for up to 5 days.

  • For the dough, store them in an air tight container as well to keep the moisture in. If you store them in the fridge, it can last up to 1 week. If you store them in the freezer, they can last up to a month. Before cooking them, make sure they're malleable enough to be scooped and rolled onto the baking sheet and add an additional 30-50 seconds to the cooking time.

Red Velvet Cookies (with White Chocolate)


Makes: 14 Big Cookies


❑ 1/2 Cup (1 Stick) of Butter

❑ 1/2 Cup of White Sugar

❑ 3/4 Cup of Brown Sugar

❑ 1 Egg

❑ 1 tsp of Vanilla Extract

❑ 2 tbsp of Red Food Coloring

❑ 1 Cup of Flour

❑ 1/4 Cup of Cocoa Powder

❑ 1/2 tsp of Baking Soda

❑ 1 tsp of Salt

❑ 1 Cup of White Chocolate Chips (or White Chocolate Chunks)



STEP 1: Preheat the oven to 350°F and line your baking sheet with either parchment paper or your silicon baking mat.


STEP 2: Make sure your butter is at room temperature but if not, put your hard butter in a microwave safe bowl and microwave for 15 seconds. Make sure it's not completely melted, just slightly softened.


STEP 3: Cream your softened butter together with your white sugar and brown sugar. The moment it becomes a creamy pale brown color, that's the perfect creamed consistency.


STEP 4: Add 1 egg to your creamed batter and mix until well combined.


STEP 5: Add your 1 teaspoons of Vanilla Extract in the mixture.


STEP 6: Add 2 tablespoons of Red Food Coloring.


STEP 7: Combine the wet ingredients together


STEP 8: When the wet ingredients are well combined, add the Cocoa Powder, Flour, Baking Soda, and Salt to the mixture and mix it until it forms into a dough like form.


STEP 7: When the wet and dry ingredients has been combined, add your White Chocolate Chips to the mixture and mix just until the white chocolate chips are spread evenly.


STEP 8: Grab an ice cream scooper (or you can use any spoon you have to scoop even cookies) and start scooping some cookie batter to your baking sheet.

NOTE: It's better if you leave the cookies in circle so the middle could stay soft and chewy and the outside could become firm to hold; in addition, this will help for your cookies to not get too flat. BUT you can also flatten them out if that is what you desire to do!


​☞STEP 9: Add more White Chocolate Chip Cookies on top of the rolled dough on the baking sheet. (This is optional, you can opt this step if you feel like you have enough chocolate on your batter already).


STEP 10: Once lined up, put your tray in the preheated oven and cook for 13-15 minutes, depending on how big your cookies are and how crispy you want them to be.

NOTE: In the picture and video, the cookie batter was scooped using an ice cream scooper and was in the oven for 14 minutes. I've tried cooking smaller ones where I used 1 1/2 tablespoon of the cookie batter and the perfect bake for a soft inside is for 13 minutes.


STEP 11: When out of the oven, let them cool off for at least 15 minutes before lifting them up and enjoy!

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