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Easy Red Velvet Cookies with White Chocolate

Delightful, chewy red velvet cookies filled with creamy white chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Ensure it's sifted for accuracy.
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cocoa powder Unsweetened cocoa powder.
Wet Ingredients
  • 1 cup unsalted butter, softened Can use Halal butter substitute if preferred.
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
  3. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, followed by the red food coloring and vanilla extract. Mix until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
  7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are set and the cookies look slightly underbaked in the center.
  2. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.