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Red Velvet Cookies with White Chocolate Chips are thick and chewy with the classic Red Velvet color and taste. This No Chill recipe is perfect for any occasion!

red velvet cookie with white chocolate chips, broken in half and stacked on top of each other

Red Velvet Cookies with White Chocolate Chips

These red velvet cookies are thick, soft and so chewy. And the deep red color makes them perfectly festive for Christmas, Valentine’s Day, or anytime you need a red velvet fix!

For anyone with a love for red velvet, this recipe is everything! The only thing that could possibly make this recipe any better is if there were such thing as cheesecake flavor chocolate chips…there isn’t…I’ve looked. But the white chocolate chips in this recipe are a great substitution! 

What Is Red Velvet?

Red velvet is a rich and sweet, with a mild chocolate flavor and a little kick of vanilla. Red velvet is classically paired with cream cheese frosting to balance out the sweetness. 

I’m going to get real with you, I have a serious love affair with anything red velvet! I am slightly obsessed with turning all things into red velvet recipes! My Red Velvet Sugar Cookies  and Red Velvet Cookies with Cream Cheese Frosting are both PERFECTION! And don’t forget Red Velvet Brownies, because YUM.

If you like red velvet the way I do, you are going to LOVE these cookies!

large red velvet cookies on a black cooling rack

Ingredients in Red Velvet Cookies

  • Softened Butter- Salted or unsalted will work just fine, but if you use unsalted you might want to add a pinch more of salt than the recipe calls for. 
  • Granulated Sugar & Brown Sugar- The combination of the two types of sugar really give these cookies a fantastic texture and a wonderful flavor!
  • Eggs
  • Vanilla Extract- My favorite is the Watkin’s brand from Walmart. High quality but still affordable!
  • Flour- All purpose flour is what you’ll need. No fact flours over here!! 
  • Cocoa- Just use your favorite brand of unsweetened cocoa powder. 
  • Baking Soda
  • Salt
  • White Chocolate Chips
  • Red Food Coloring- Gel food coloring works best and has the brightest colors. I personally love the squeeze gel food coloring at Hobby Lobby. But whatever you have will work. If you are using liquid food coloring, you may need to add in a little more flour to offset the addition of the liquid, or your cookies may spread a bit more than normal. 
red velvet cookies with white chocolate chips on a cooling rack

How to Make Red Velvet Cookies

We will bake these cookies at 350°, so let’s start by preheating our oven. Nothing is worse than having your cookies ready to pop in the oven to remember your oven is cold. Boo. 

Cream together the butter and sugars. Add the egg and the vanilla and beat until it is light and fluffy. Add the dry ingredients and stir until it all comes together. But be careful not to overmix. Overmixing the dough will make them tough and give them a cakier consistency. 

Add in the food coloring and chocolate chips. If you aren’t fans of food coloring in your house you can omit this ingredient. You will still have really delicious cookies- they just won’t have that red color. 🙂

red velvet cookies before baking

Scoop and arrange the cookie dough onto a cookie sheet. These cookies don’t spread a lot while baking. They will stay nice and thick. I always add a few extra white chocolate chips on top of the cookies prior to baking, so they look pretty. I like my cookies to look pretty!! It’s a thing, I swear. 

For smaller cookies (about 3 tbsp worth of dough), bake for 7-9 minutes or until the edges just start to brown. For larger cookies (about 1/3 cup of dough) bake for 12-15 minutes. 

Allow the cookies to cool completely on the cookie tray, they will finish baking as they cool. 

red velvet cookies broken in half

How to store Red Velvet Cookies

Once cooled, the red velvet cookies should be stored in an air tight container such as Tupperware or a zip top bag. 

How long will my Cookies Last?

They will stay good and fresh at room temperature for uppitiest to 3 days as long as they are stored in an air tight container. They will last longer if you freeze them though!!

How to Freeze Red Velvet Cookies

To freeze the cookies, place on a cookie sheet and freeze them for 30 minutes and then put them into an air tight container or wrap them individually in plastic wrap and then freeze. Freezing for the 30 minutes to start with will make it so the cookies don’t freeze together in the bag! 

The cookies will last 3 months in the freezer. When you are ready to eat it, just pull one out of the freezer and let them come up to room temperature for about 30 minutes. 

pin image for  red velvet cookies

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5 from 3 votes

Red Velvet Cookies

Red Velvet Cookies with White Chocolate Chips are thick and chewy with the classic Red Velvet color and taste. This No Chill recipe is perfect for any occasion!
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24 cookies


  • 3/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • red food coloring
  • 1 cup white chocolate chips


  • 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.
  • Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet.
  • For smaller cookies, bake at 350° for 7-9 minutes. For large cookies, use 1/4 cup of dough and bake for 12-15 minutes.
  • Allow the cookies to cool for at least 15 minutes on the pan before serving.


Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    These are amazing! Everything I’ve tried on your site has been so good. Thank you, Karli!

  2. 5 stars
    Hi! in your description you said for large cookies to use 1/3 cup of dough but in your recipe you itself you said to use 1/4 cup for the dough. I just wanted to make sure the time to cook was the same regardless of whichever size we use? What size do you like the best? thank you!!!!