If you’re anything like me and love a cookie that hits all the right notes—soft, a little fudgy, with a pop of sweetness—you’re going to adore this Red Velvet White Chocolate Cookies Recipe. I absolutely love how these cookies come out: rich red velvet flavor with those gooey white chocolate bits melting in your mouth. When I first tried this recipe, I was hooked instantly, and I can’t wait to share every detail so you can nail these beauties in your kitchen.

🧡

Why You’ll Love This Recipe

Perfect Texture: These cookies strike the perfect balance between soft and chewy, which makes every bite a delight.
Classic Flavor Combo: The rich red velvet and creamy white chocolate marry beautifully, giving a nostalgic yet fresh experience.
Simple to Make: You don’t need any fancy tools or crazy skills—just trusty ingredients and a bit of love.
Crowd Favorite: My family goes crazy for these, so they’re a fantastic choice for gatherings or your cookie swaps.

Red Velvet White Chocolate Cookies Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Red Velvet White Chocolate Cookies Recipe plays a special role to get the texture and flavor just right. I’ve picked easy-to-find staples, and I’ll share a few tips so you get the best results from what’s available.

Red Velvet White Chocolate Cookies Recipe - Ingredients

Unsalted butter: Make sure it’s softened to room temperature to get that creamy, fluffy base for your dough.
Light brown sugar: Adds moisture and a subtle caramel depth that really complements the cocoa.
Granulated sugar: Helps create that slight crisp edge on your cookies.
Large eggs: Bind everything together and provide moisture.
Vanilla extract: A classic that enhances all the flavors.
Red food coloring: You want a vibrant red, so quality gel coloring works best—liquids can dilute the dough.
All-purpose flour: The backbone of your cookies; measure carefully to avoid dry or overly dense dough.
Natural cocoa powder: Use unsweetened cocoa powder to get that true red velvet taste without added sugar.
Baking soda: Helps your cookies rise a bit and stay tender.
Salt: Balances sweetness and brings out all the flavors.
White chocolate: I like chopping a good quality bar for pockets of melty goodness, but chips work great too.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Red Velvet White Chocolate Cookies Recipe my own, so feel free to get creative! Switching up a few ingredients or adding extras can really personalize these cookies for any mood or occasion.

Add nuts: I often toss in chopped pecans or walnuts for a lovely crunch that contrasts nicely with the chewy cookie.
Dairy-free option: Use coconut oil instead of butter and dairy-free white chocolate to make these suitable for folks with sensitivities.
Extra color pop: Sprinkle some white chocolate chips or even red sprinkles on top before baking to boost the festive look.
Small batch: Halve the recipe if you’re baking just for yourself or a small family—no cookie overload here!

How to Make Red Velvet White Chocolate Cookies Recipe

Step 1: Prep and Cream the Butter and Sugars

First things first, preheat your oven to 350°F and line a baking sheet with parchment or a silicone mat—this helps your cookies bake evenly and release easily. Then, grab a large mixing bowl and start creaming the softened butter with both the light brown sugar and granulated sugar. I use my stand mixer on medium speed for about two minutes until it looks light, fluffy, and a little pale. This step is key because it oxygenates the butter, giving your cookies a tender crumb.

Step 2: Add Eggs, Vanilla, and Red Food Coloring

Next, crack in your eggs one at a time and pour in vanilla extract, beating on low speed so everything gets mixed without leaving you with a batter mess everywhere. When those are fully incorporated, it’s time to beat in the red food coloring. I recommend using gel food coloring here because it packs a punch without thinning your dough. The mixture will turn a beautiful bright red that makes you smile—trust me, this part never gets old!

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together your all-purpose flour, cocoa powder, baking soda, and salt. Whisking them ahead helps evenly distribute everything and prevents any lumps in your cookies. The cocoa provides that subtle chocolatey depth that’s classic to red velvet.

Step 4: Combine Wet and Dry and Add White Chocolate

Slowly add your dry ingredients into the wet mixture, beating on low until just combined—don’t overmix or your cookies can get dense. Then fold in about 1 ¼ cups of your chopped white chocolate. Reserving some for topping later is a little trick I learned that gives your cookies a gorgeous finish once they’re baked.

Step 5: Scoop, Shape, and Bake

I find using a medium cookie scoop makes portioning easy and consistent. You want about 1.5 to 2 tablespoons of dough per cookie. Roll each ball gently in your hands for smooth edges—that’s a little secret for those bakery-style, uniform cookies. Place them spaced about 2 inches apart on your lined tray. Bake for 8-11 minutes until the edges look slightly browned but the centers are still soft or a bit underdone. Right after taking them out, press the reserved white chocolate pieces gently on top—this step makes your cookies look super inviting!

Step 6: Cool and Enjoy!

Let the cookies rest on the baking sheet for about 5 minutes; this helps them set and makes transferring easier so they don’t fall apart. Use a wire rack to cool completely—though I won’t blame you if you sneak one warm from the tray first! My family is always reaching for these while they’re still slightly warm because that white chocolate is all melty heaven at this stage.

👨‍🍳

Pro Tips for Making Red Velvet White Chocolate Cookies Recipe

Use Room Temperature Ingredients: Butter and eggs at room temp mix more smoothly, creating cookies that rise better and stay soft.
Gel Food Coloring for Vibrancy: I discovered that gel coloring keeps the dough from thinning and gives richer red hues than liquid.
Don’t Overbake: Pull your cookies out when edges are just set but centers still feel soft; they firm up perfectly while cooling.
Roll Dough Into Balls: Rolling scooped dough smooths edges to get that neat, uniform look—skip this and you might get rough edges.

How to Serve Red Velvet White Chocolate Cookies Recipe

Red Velvet White Chocolate Cookies Recipe - Serving

Garnishes

I usually keep it simple with these cookies, but a light dusting of powdered sugar makes them feel festive without overpowering that red velvet flair. For a party vibe, I love sprinkling a few white chocolate shavings or tiny red sugar crystals on top right after baking—they add sparkle and extra sweetness.

Side Dishes

These cookies are fantastic served alongside a tall glass of cold milk or a hot cup of coffee or chai. I also enjoy pairing them with a scoop of vanilla ice cream for a simple dessert that feels decadent and comforting all at once.

Creative Ways to Present

During the holidays, I’ve arranged these cookies in a circle on a platter with edible flowers or sprinkled cocoa powder around for drama. Another fun idea is sandwiching two cookies with cream cheese frosting or even a thick spread of marshmallow fluff for an indulgent treat that guests always remember.

Make Ahead and Storage

Storing Leftovers

Leftover cookies can be kept in an airtight container at room temperature for about 3 days. I like placing a slice of bread in the container with them—it really helps keep the cookies soft and chewy by absorbing any extra moisture.

Freezing

If you want to make these ahead, freezing the cookie dough works wonders. I scoop and roll the dough balls onto a lined tray, freeze them until firm (about 1-2 hours), then transfer to a freezer-safe bag. You can freeze up to 3 months. When ready to bake, I thaw them overnight in the fridge and bake as usual for fresh, delicious cookies anytime.

Reheating

To warm up leftovers, I pop the cookies in the microwave for about 10-15 seconds or heat them briefly in a low oven (around 300°F for 5 minutes). This refreshes the softness and gets the white chocolate melty again—yum!

FAQs

Can I use a different type of chocolate instead of white chocolate?

Absolutely! While white chocolate offers a creamy sweetness that pairs beautifully with red velvet, you can swap in milk or dark chocolate chunks if you want a richer or more intense chocolate flavor. Just keep in mind the sweetness level changes, and you might want to adjust sugar slightly if you use something very bitter.
What is the best way to get that vibrant red color in the cookies?

The best way is to use gel or paste food coloring rather than liquid. Gel colors are more concentrated so you get a deep red without adding extra moisture that can affect your dough’s texture.
Can I make this recipe vegan or dairy-free?

Yes! Swap butter for a plant-based butter or coconut oil, use flax eggs or another egg substitute, and choose vegan white chocolate alternatives. The texture might be slightly different, but the cookies will still taste fantastic.
How do I prevent my cookies from spreading too much?

Make sure your butter is not too soft or melted before mixing; room temperature is best. Also, chilling the dough for 15-30 minutes before baking can help control spreading and keep your cookie shape nice and thick.

Final Thoughts

This Red Velvet White Chocolate Cookies Recipe has become one of my go-to treats whenever I want to impress friends or just indulge myself. I love how easy it is to whip up a batch and have rich, vibrant cookies that taste like they belong in a fancy bakery but come together with pantry staples. Give these cookies a try—you’ll see why everyone I share them with ends up asking for the recipe. Baking them feels like a warm hug, and eating one feels like a little celebration. Enjoy!