White Chocolate Red Velvet Cookies
White Chocolate Red Velvet Cookies with a chewy, red velvet cookie texture. Made with melted white chocolate and cocoa powder for an extra creamy, double chocolate flavor. Add a drizzle of white chocolate and a few sprinkles for a fun touch.
White Chocolate Red Velvet Cookies
When I first set out to create a red velvet cookie last year, I was really leaning into a brownie cookie. After tons of recipe testing, I landed on a fudgy, chocolate cookie made with more white chocolate than cocoa powder. The creamy white chocolate gives these cookies a distinctive white chocolate flavor that outshines the traditional cocoa powder used in red velvet desserts. Technically, these cookies could still be considered brownie-like (they do have a touch of crinkle on the tops!), but the dough is easier to make than my favorite brownie batter and does require chilling (unlike brownies). If you like white chocolate then I think you’ll love these White Chocolate Red Velvet Cookies ♥️
Why You’ll Love These Cookies
- Creamy white chocolate flavor
- Easy to make and decorate
- Chewy, brownie-like texture
Tips for the Best Cookies
Use Gel Food Coloring
You can use up to two teaspoons of gel food coloring without compromising the texture of the cookies (I did not test these cookies with liquid or natural food coloring). I used Wilton No-Taste Red Gel Food Coloring.
Chill the Dough
This is mandatory for the cookies to have the right shape when they come out of the oven. Chilling the dough allows it to firm up enough to scoop and roll the dough balls.
Roll the Dough Balls Smooth
Rolling the dough balls will create a more uniform cookie appearance, and also helps keep the cookies round as they bake.
Do Not Use Butter
You’ll want to use oil for this recipe. When butter is melted with the white chocolate it causes the white chocolate to seize up (stiffen).
Frequently Asked Questions
Can I bake these ahead of time? Definitely. You can bake these and store them in an airtight container in the freezer. Allow the cookies to thaw at room temperature before adding the white chocolate drizzle.
Will regular white chocolate chips work? Yes, I’ve tested this recipe with both dairy-free and regular white chocolate chips; both worked for me.
Can I use vegetable oil? Yes, feel free to use your preferred baking oil. Vegetable oil, olive oil, and avocado oil are good options.
Do I have to use artificial food coloring? No, feel free to use your favorite food coloring for these cookies, though I recommend only using a natural food coloring that you know works.
White Chocolate Red Velvet Cookies
Chewy Red Velvet Cookies made with melted white chocolate for a brownie-like cookie texture and creamy white chocolate flavor.
Ingredients
Cookies
- 1 cup (180g) white chocolate chips
- 1/3 cup (79mL) oil
- 3/4 cup (150g) white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp red gel food coloring
- 1/2 cup (40g) natural cocoa powder
- 3/4 cup + 2 Tbsp (114g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Drizzle
- 1/4 cup (45g) white chocolate chips
- Sprinkles
Instructions
Make the Dough
- In a small, microwaveable bowl, add 1 cup of white chocolate chips and 1/3 cup of oil. Heat in 15 second intervals, stirring between each, until the chocolate is melted; set aside.
- In a large bowl, whisk together the sugar, eggs, and vanilla extract. Whisk in the melted chocolate. Whisk in the white vinegar. Whisk in the red food coloring.
- Sift in the cocoa powder, and then the flour, baking powder, and salt. Use a large spoon or spatula to mix the dough together (it will resemble a thick brownie batter).
- Cover and chill the dough for 1 hour. This step is mandatory as it firms up the dough to allow you to roll the dough balls.
Bake the Cookies
- Once the dough has chilled for an hour (it should be firm enough to roll but soft enough to scoop), preheat your oven to 350°F and line a baking sheet, or two, with parchment paper.
- Scoop dough balls, 6-8 per baking sheet, 2 Tbsp in size (or around 36g each). Roll each dough ball smooth and carefully place on the prepared baking sheet.
- Bake the cookies at 350°F for 9-11 minutes, being careful not to over bake as that will lead to a non-chewy texture. Allow the cookies to cool on the baking sheet for 2 minutes before carefully removing to a cooling rack.
- Repeat Steps 2-4 until all cookies are baked, making sure you only place dough balls on a room temperature baking sheet.
Decorate the Cookies
- Once all the cookies are baked and totally cool, you can add the chocolate drizzle. In a small, microwaveable bowl, add 1/4 cup of white chocolate chips. Heat in 15-30 second intervals, stirring between each, until the chocolate is melted.
- Add the melted chocolate to a piping bag fitted with a small, round piping tip (I used a Wilton #3 tip). OR add the melted chocolate to a small Ziploc bag and snip a small opening in the corner.
- Drizzle chocolate over the cookies, adding sprinkles after each cookie. Allow white chocolate to set before storing cookies. I recommend storing in an airtight container with parchment paper between the layers. Store cookies at room temperature.
Notes
- Red Dye: I used Wilton No-Taste Red Gel Food Coloring. If using a different brand, you may need less than the 2 tsp I used.
- White Chocolate: I used Enjoy Life Mini White Chocolate Chips. I also tested this recipe with regular white chocolate chips, which work as well.
- Sprinkles: feel free to use your favorite sprinkles. I used white pearl nonpareils and sparking sugar sprinkles.
- Piping Tip: I used a Wilton #3 piping tip for the white chocolate. You can find them at Walmart in the US for less than $2.
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Did you make these cookies? I would love to see!
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