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Red Velvet Cookie Crush
These soft, chewy red velvet cookies are loaded with chocolate chips and packed with rich cocoa flavor.
Using simple ingredients and beginner-friendly steps, this recipe is easy enough for beginner bakers.
They bake up with chewy centers, lightly crisp edges, and a deep red hue that makes them as beautiful as they are delicious.
Serve this show-stopping treat for Christmas, Valentine’s Day, birthdays, or anytime you’re craving something sweet.
Why These Ingredients Matter
Dry Ingredients: Flour provides structure for a thick, bakery-style cookie. Use a good-quality cocoa for that rich chocolatey taste and a bold red color. Baking soda helps lift the cookies so they don’t bake up flat while the salt enhances flavor and balances out the sweetness.
Wet Ingredients: Creaming softened butter with both white and brown sugar creates a soft, chewy base with a hint of caramel flavor. The egg and vanilla bind the dough together while adding flavor and aroma. And of course the red food coloring gives these cookies their show-stopping color.
Add-Ins: White chocolate chips add creaminess and contrast beautifully against the red dough while semi-sweet chocolate chips bring balance with a deeper cocoa bite. For extra flair, press a few white chocolate chips onto the tops of the cookies before or right after baking.
Fun Flavor Twists
Sprinkle flaky sea salt over the tops before baking for a tasty contrast.
Fold in pecans, walnuts, or macadamia nuts for added texture.
Swap the semi-sweet chips for dark chocolate chunks to create a bold, intense flavor.
Try swapping the food coloring. Green for St. Patrick’s Day, pink for Valentine’s, or blue for a baby shower.
How to Make Red Velvet Cookies
Cream together butter and sugars (as directed).
Beat in the egg, vanilla, and red food coloring.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add to the wet mixture. Stir in the chips.
Drop dough onto a baking sheet. Bake as directed and cool.
Pro Tips for Bakery-Style Cookies
Use softened, not melted, butter to cream with the sugars.
While the sugars and butter should be whipped well, when the dry ingredients are added, less mixing is best. Stir until just combined to keep the cookies soft.
Add extra white chocolate chips on top before baking for pretty, bakery-style looks.
If the baked cookie spreads too much, gently push the edges back in with a spoon right after baking, to create a perfectly round cookie.
Add sprinkles for holidays or drizzle with melted chocolate for an extra indulgent touch.
Cookie Stash Secrets
To store cookies at room temperature, place in an airtight container for up to 5–7 days. To keep cookies soft, add a slice of bread inside the container to help retain moisture and keep them soft.
To freeze, place cookies in a single layer on a tray, then transfer to an airtight container or freezer bag. Or separate cookies with parchment paper so they do not stick together. Cookies will stay fresh for up to 2 months. Thaw at room temperature when ready to enjoy.
Frozen cookies have fresh-baked taste and texture if you heat in an Air Fryer for a minute.
Freeze cookie dough balls before baking and keep them in a freezer bag. Bake straight from frozen, just add a couple of extra minutes to the bake time.
Make this easy red velvet cookies recipe for a decadent hand held treat!
Equipment
mixing bowl
baking sheet
cooling rack
Ingredients
¾cupbutter
½cupgranulated sugar
¾cupbrown sugar
1egg
1Tablespoonvanilla
1Tablespoonred food coloringgel preferred
1½cupflour
½cupcocoa
1teaspoonbaking soda
½teaspoonsalt
½cupwhite chocolate chipsdivided
½cupsemi sweet chocolate chips
Instructions
Preheat oven to 350ËšF
Using a hand mixer, or a stand mixer, whip softened butter, granulated sugar and brown sugar until light and fluffy.
Add egg, vanilla, and red food coloring.
In a small bowl, whisk together flour, cocoa, baking soda, and salt. Add to whipped mixture, and blend.
Add semi sweet chocolate chips, and ¼ cup of the white chocolate chips.
Using a heaping 1 Tablespoon cookie scoop, drop dough onto baking sheet. Form into balls, press a few white chocolate chips into the top for decoration*.
Bake for 10 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to baking rack to cool completely.
Notes
*Alternately, press white chocolate chips onto warm baked cookies.
