Red Velvet White Chip Cookies from Crumbl are giant, gooey cookie with a rich red velvet flavor packed with white chocolate chips. This is a copycat version of Crumbl’s Cookie.
What are Crumbl Cookies?
Crumbl Cookies is a cookie and ice cream shop made popular in a little college town in Logan, Utah. I mean, what college student wouldn’t like a giant, fresh out of the oven cookie delivered to their dorm room late at night? We are talking until midnight on the weekends!
They always offer their classic warm Chocolate Chip Cookie and Chilled Sugar Cookie with their iconic Sweet Almond Icing. In addition to those two staples, they have a rotating menu featuring 4 different cookies every week. If you like one of their specialty cookies you’d better make it in to a Crumbl fast, because once it is gone, you won’t see it featured again for a few months. Well, you better make it in store or find a copycat recipe so you can have some on hand at all times. 😉
Crumbl Specialty Flavors
While I found a reddit list that consisted over a hundred different flavor combinations, I have a few copycat recipes up my sleeve, click through the links below to find the corresponding recipe.
- Raspberry Cheesecake Cookies
- Chocolate Peanut Butter Chip
- S’mores Brownie Cookies
- Chocolate Oreo Cookie
- Cookies and Cream Milkshake Cookie
- Salted Caramel Cheesecake
- Ultimate Peanut Butter Cookie
- Chocolate Heath Cookie
- Key Lime Pie Cookie
Ingredients Needed for Red Velvet Cookies
- butter- I always use salted butter that I’ve softened in the microwave. If you only have unsalted butter, you’ll want to add a pinch or two extra salt to this recipe to balance everything out.
- granulated & brown sugar- We use both granulated and brown sugar in this recipe, more brown sugar than granulated which helps give it a chewy texture.
- eggs- just a couple of eggs (2) for this one!
- vanilla extract- My favorite brand is Watkins, found at Walmart. Pure extract or imitation will work well- just use your favorite!
- flour- All purpose flour is what you’ll need- nothing too fancy around here!
- cocoa powder- To get the color and flavor to match Crumbl’s Red Velvet White Chip Cookie, you’ll want to use Dutch Processed Dark Cocoa. If you only have regular unsweetened cocoa around that is fine- the cookies will still taste great.
- baking soda
- salt
- red food coloring- This is what will give the cookies the classic red color. I suggest using gel food coloring because it is much more potent than the stuff you’ll buy in the baking isle of the grocery store. Plus, you won’t be adding a bunch of liquid to the recipe like you would if you use liquid food dye which can cause the cookies to come out flat. I purchase my gel food coloring at Hobby Lobby or on Amazon.
- white chocolate chips- you can use any brand you like, although I’m 90% sure that Crumbl uses the Guittard brand of white chocolate chips if you want a true copycat.
Can you freeze Crumbl Cookies?
Most of the time, they freeze wonderfully! This Red Velvet White Chip cookies are no exception. Just freeze in a zip top bag or another air tight container and pull them out and let them sit at room temperature for 30 minutes before serving.
What is the best way to store Crumbl Cookies?
The best way to store either your homemade or store-bought crumbl cookies is in an air tight container. If the cookie is served chilled, store it in the fridge, if it is served warm you can store it at room temperature but it will keep well in the fridge also. I prefer my cookies chilled so mine tend to go in the fridge.
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
[et_bloom_inline optin_id=optin_2]
Red Velvet White Chip Crumbl Cookies
Ingredients
- 1 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 1/2 cup brown sugar
- 2 egg
- 1 1/2 tbsp vanilla extract
- 4 cups all purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- red food coloring
- 2 cup white chocolate chips
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Mix in the red food coloring, then fold in the white chocolate chips.
- Use a 1/2 cup measuring cup to portion out the dough. Roll the dough and flatten them slightly. Arrange 6 cookies per cookie sheet. This will make 12 cookies.
- Bake at 350° for 15-17 minutes- the cookies should spread slightly, crackle a little bit and the centers should no look shiny and wet anymore.
- Allow the cookies to cool for at least 10 minutes on the pan before serving. Serve warm.
Sarah @ Allcookwarefind.com says
Wow, it looks great. White chocolate chips on red velvet cookie feel different from common cookie that use black chocolate chip.
Taryn Tessmer says
My dough did not at all turn out like yours. They were good but they would be better if the dough was right but still good.
Denise says
Maybe I missed it, but how much red food coloring do you use?
Karli Bitner says
This really depends on the specific food coloring you have. I just add a little at a time until I get a good red color.
Katie says
Absolutely amazing! One of the best cookies I’ve had! Keeping this recipe forever!
Karli Bitner says
I am so glad you enjoyed them, Katie!
Helen says
Do you have to make them so large – has anyone tried using 1/4 cup dough?
Emily Jones says
Do you think these cookies would be sturdy enough to do a cream cheese icing instead of white chocolate chips?
Jen says
Hi there – how many cookies does this recipe make?
Kim says
How would the recipe change if I wanted to make these a little smaller? Your recipe makes 12 cookies, right? Could I half the scoops and make 24 instead? Would that change how long they sit in the oven?
Karli Bitner says
Yes, that would shorten the cook time slightly, probably somewhere between 9-12 minutes.
Brittany says
Okay, yes! Thank you so much! Crumbl is way too expensive to justify and you have a gold mine of copycats. I’d argue they’re even better than the real deal. Karli you’ve made my life so much better. I’m glad there are people out there like you.
Makayla says
I use the large OXO cookie scoop, get 36 cookies, and I bake at 350 for 10 minutes, then let cool on the pan for 5-10 minutes before transferring to a cooling rack.
Cooking with Karli says
Yes, that should work well. Happy baking!
Alice says
Ohmygod.
These are SO GOOD! They’re soft, gooey, and melt in your mouth delicious. I told myself I’d eat one tomorrow, but I literally couldn’t wait. The melty white chocolate chips made it even better. Sharing these with my mother & a family friend, but you bet the rest are going in the freezer for me 😉
Karli Bitner says
12
Kristen says
I just made these and had fresh flour, etc (just opened them all today), and they were pretty thin…about 1/4-3/8″ thick. I was hoping for them to turn out like the thicker cookies and not spread so much. Maybe I will try to add more flour next time.
Elise says
my cookies never cracked and were super dry, any idea what I could do to fix them?
Karli Bitner says
So strange that they never started to crackle for you! Maybe it has to do with the climate where you live. Dry means over baked- just watch for them to spread and expand next time. The center of the cookie shouldn’t look wet anymore and should still feel soft if you were to lightly press your finger on it. Hope this helps!