Soft Red Velvet White Chocolate Chip Cookies
Soft, chewy red velvet cookies with pockets of melting white chocolate chips and a subtle tang from cream cheese, perfect for cozy treats or parties.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 2 tablespoons (15g) unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 4 ounces (113g) cream cheese, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon red gel food coloring
- 1 ½ cups (255g) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined. Set aside.
- In a large bowl, beat softened butter, granulated sugar, brown sugar, and cream cheese with an electric mixer until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix until just combined.
- Add red gel food coloring and mix gently until dough is a vibrant red shade.
- Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed or folding with a spatula. Avoid overmixing.
- Fold in white chocolate chips evenly.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on prepared baking sheets. Flatten slightly with fingers.
- Bake for 10–12 minutes until edges are set but centers look soft. Cookies will firm up as they cool.
- Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Soften butter and cream cheese to room temperature but not overly warm for best creaming results. Use gel food coloring to avoid altering dough consistency. Chill dough 15-20 minutes if too soft or sticky before baking. Rotate pans halfway through baking for even browning. Remove cookies when edges are set but centers still look slightly underbaked to keep soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 25
- Protein: 2
Keywords: red velvet cookies, white chocolate chip cookies, soft cookies, homemade cookies, easy cookie recipe, cream cheese cookies