Red Velvet White Chocolate Chip Cookies
These soft Red Velvet White Chocolate Chip cookies are made from scratch. No cake mixes here and no need to chill the dough! You’ll have yummy cookies in less than an hour!
There’s no denying the popularity of Red Velvet Cake. Not only in the baking world with cupcakes, muffins and cookies, but also stemming to wine and even scented candles.
Whenever someone would rave about Red Velvet Cake, I would always wonder what the big deal was… after all, it was basically just chocolate cake with red food colouring. But if you’re able to find a good bakery that’s able to keep their Red Velvet cake tasting moist, delicious and top it off with irresistible cream cheese icing, then you’ll definitely become a big fan too.
In honour of Valentine’s Day, I whipped up a batch of Red Velvet Cream Cheese Cookies. When I first wanted the “red velvet” theme, I had to think about how incorporate the cream cheese would work. Would I frost a basic cookie recipe? Would I fill them and turn them into a sandwich cookies? Should I try to attempt to find or make cream cheese-flavoured chocolate chips?
I decided to mix the cream cheese right into the cookie batter. I’ve made sugar cookies with cream cheese in the batter before, so I thought that by using my basic chocolate chip cookie recipe, I would add cream cheese, some red food colouring, cocoa powder and use white chocolate chips. That should take care of the “red velvet basics”.
Leave the cream cheese at room temperature for about 30 minutes to allow it to soften. Same thing with the butter (it softens quicker if you cut it into smaller pieces).
They came out tasting really good! I used a little less sugar than I would in a regular cookie recipe, because I thought the white chocolate chips would give it enough sweetness. The first batch I made came out a bit round, so you can try pressing down on them with a spatula right after they come out of the oven, and let them cool down, so they’ll be more flatter. You can also opt to top them with a few more white chocolate chips at this time too (white chocolate chips tend to darken quicker than their chocolate counterparts in the oven, but it’s all dependent on your required presentation).
I love them warm and fresh from the oven, but even when they were at room temperature, they were still very soft thanks to the cream cheese and a little under-baking.
Just because it’s Valentine’s Day doesn’t mean it’s the only day to try this recipe out. Every day can be a Red Velvet Cookie Day!
Monique Creary
Yields 36
These soft Red Velvet White Chocolate Chip cookies are made from scratch. No cake mixes here and no need to chill the dough! You'll have yummy cookies in less than an hour!
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
2 cups all-purpose flour
1 - 225g package cream cheese (softened to room temperature)
3/4 cup unsalted butter (softened to room temperature)
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 cup cocoa powder
1/4 teaspoon salt
1 tablespoon red food colouring (gel or liquid)
1 - 225g package of white chocolate chips (about 1 1/2 cups)
Directions
- Preheat your oven to 350°F.
- Using an electric mixer (or stand mixer with a paddle attachment) beat together the softened butter, cream cheese and sugars for 3-4 minutes until pale and fluffy.
- Mix in the eggs, then add the vanilla and food colouring for another couple minutes until combined, making sure to scrap down the sides of the bowl to incorporate all the ingredients.
- In a separate bowl, mix together the flour, baking soda, cocoa powder and salt. Slowly add this to the wet ingredients, mixing at low speed until well combined. Still on low speed (or using a wooden spoon), mix the white chocolate chips into the dough.
- On a prepared cookie sheet lined with parchement paper, drop a heaping tablespoons of rolled dough onto the pan, leaving about 2-inches between cookies.
- Bake for about 9-11 minutes.
- Remove from oven. Press down on the warm cookies with a spatula if you want a flatter cookie, and add a few more chocolate chips on top if desired.
- Transfer cookies to a wire rack after 5 minutes to allow to cool completely. Store in an airtight container for up to a week, or place in the freezer for up to two months.
Notes
An quick and easy way to soften your butter and cream cheese is to cut them into smaller portions/cubes and leave them on a flat plate at room temperature.