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Red Velvet Cookies
Red Velvet Cookies
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Prep Time:
15 minutes
Cook Time:
13 minutes
Total Time:
28 minutes
Indulge in tangy and sweet Red Velvet Cookies with cream cheese and white chocolate chips.
Ingredients:
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 4 ounces (115 g) cream cheese, room temperature
  • 1 cup (200 g) white sugar
  • 1 cup (220 g) packed dark brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon red food coloring, preferably McCormick brand
  • 2 3/4 cups (385 g) all-purpose flour
  • 1/4 cup (25 g) natural cocoa powder (not Dutch process)
  • 2 cups (340 g) white chocolate baking chips, divided
Instructions:
  • Preheat the oven to 350°F and prepare two baking sheets with a silicon baking mat or parchment paper.
  • To start the batter, combine butter, cream cheese, both sugars, baking soda, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture is creamy, evenly colored, and sticks to the sides of the bowl, approximately 1 to 2 minutes.
  • Incorporate the egg and egg yolk into the mixture, scraping down the sides of the bowl as needed. Mix on medium speed to combine. Add the red food coloring slowly on low speed to prevent splattering.
  • Combine the flour and cocoa powder, mix on low until the dry ingredients are barely incorporated.
  • Add the white baking chips: Incorporate 1 1/2 cups of the chips into the dough, setting aside 1/2 cup for garnishing the cookies. Mix gently until evenly spread.
  • Shape the cookies: Moisten your hands with water and pat them dry with a paper towel. Form 1-inch balls (heaping tablespoons) of dough using your damp hands and place them on the baking sheet.
  • Place one baking sheet of cookies in the oven and bake for 11 to 13 minutes until the edges are dry and set, and the cookies look puffy and plump. Repeat with remaining batches.
  • Sprinkle with white chips: While the cookies are warm, gently add white chips on top while they are soft and puffy. Allow the cookies to cool on the baking sheet for 5 minutes before placing them on a wire rack. As the cookies cool, they will shrink slightly and flatten. Repeat with the rest of the dough.

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