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Red Velvet Cookies with White Chocolate Chips

Red Velvet Cookies with White Chocolate Chips

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Rich and creamy red velvet cookies with chunks of white chocolate topped with a cream cheese frosting...just like the cake!MORE+LESS-

Updated December 30, 2014

Make with

Betty Crocker Cookies


pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix


cup unsweetened cocoa


cup butter or margarine, softened


tablespoon red food color


cup white chocolate chips


to 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting

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  • 1

    Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms. Stir in white chocolate chips gently.

  • 2

    Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

  • 3

    Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

  • 4

    Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

No nutrition information available for this recipe

More About This Recipe

  • Nothing says romance and love like red velvet. And these Red Velvet Cookies with white chocolate chips nestled inside really take the cake.

    Most people go gaga for red velvet cake, but I’ve always been more of a cookie girl -- so I thought I would search for a mix between the two.

    My compromise was this: Red Velvet Cookies with White Chocolate Chips -– a hybrid of the classic red velvet cake and cookies.

    The magic starts with a Betty Crocker sugar cookie mix and then with just a few clever add-ins, like sour cream and cocoa powder, fluffy red velvet cookies can be in your oven in less than twenty minutes.

    I think the thing that captivates people the most about red velvet is the vibrant color. Look how beautiful this red dough is studded with bright white chocolate chips.

    For those of you loyal cake lovers, we all know that the best part of red velvet cake, or any cake for that matter, is the frosting. So of course we had to carry that element over and frost our red velvet cookies. Just slather on a thick layer of frosting and add a sprinkle of nuts.

    Whether you’re making a sweet for your honey or just for yourself, these gorgeous cookies are easy, sexy, and say, “I love you!”

    More Valentine's Treats to Share

    Valentine Jelly Pops Recipe
    Valentine Chex Mix Recipe
    Valentine Pizzas Recipe
    Cherry Valentine Shortcakes Recipe
    Be My Valentine Cookie Recipe

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

    What are you going to bake for your Valentine? Share!

Red Velvet White Chocolate Chip Cookies

Red Velvet White Chocolate Chip Cookies is a special recipe for a special occasion Valentine’s Day! They turn out soft and chewy with a beautiful red color makes them perfect for Valentine’s Day or whenever you are craving red velvet!

I love red velvet and white chocolate and cookie and these three were combined in this easy delicious red chewy cookie.

These festive little treats are so easy to make and a fun project to do with your kids. You can make them very easy and they are very delicious and effective for this special day. These Red Velvet White Chocolate Chip Cookies are the perfect way to show someone you love them.

How To Make Red Velvet Cookies

Making the red velvet cookie dough is very simple, it&rsquos literally a one bowl recipe (all the ingredients are on a recipe card on the bottom). Just mix the liquid ingredients, then add the dry ingredients and finally fold in the chocolate chips. Use the whole 2 tbsp of red food coloring to color the dough a beautiful deep dark red.

Red velvet cookie dough has to be chilled in a refrigerator for at least 1 hour, otherwise the cookies will spread way too much.

Once the dough is chilled, take it by heaping tablespoon and roll into balls.

Flatten the dough balls with the palm of your hand into thick cookie shapes.

Add even more white chocolate chips on top of cookies, so they look even more beautiful!

Bake the red velvet cookies in the oven for 10 minutes at 350F.

Since you need to chill the cookie dough, you can make it up to 3 days ahead and just keep the dough in refrigerator until you are ready to make cookies. You can also freeze cookie dough &ndash get to the step when you flatten the cookie dough balls into disks, then put those disks on the baking sheet, put in a freezer until frozen solid, then put frozen cookie dough a freezer bag. When ready to bake the cookies, put frozen cookie dough on a baking sheet and just add a minute or two to the baking time. For more tips on freezing all types of cookie dough, read my detailed article on how to freeze cookie dough.

If you like red velvet cookies, you will also love these other beautiful sweet treats:

Chocolate Chip Cookie Dough Truffles &ndash if you are always tempted to eat cookie dough, you will go crazy for these amazing truffles!

Easy Chocolate Covered Strawberries &ndash everyone loves chocolate covered strawberries, and here&rsquos a foolproof way to make them at home!

Molten Chocolate Lava Cakes &ndash gooey melted dark chocolate comes out of these epic little cakes, what more could anyone ask for?

Chocolate Truffle Cake &ndash impressive homemade chocolate cake with truffles on top!

Red Velvet Cake White Chocolate Chip Cookies

4 ingredient cake like cookies make these Red Velvet Cake White Chocolate Chip Cookies a hit on your next dessert table!

  • Author: Tasha
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: makes 18 cookies 1 x
  • Category: Dessert


10 tablespoons ( 2/3 cup ) Unsalted Butter, melted

1 18oz box Dunkin Hines Red Velvet Cake Mix

3/4 cup White Chocolate Chips, plus extra for topping


In a large bowl beat together the melted butter, cake mix and eggs.

Stir in the white chocolate chips. Place the mixed cookie dough in the refrigerator for 30-45 minutes or more, to cool and have the batter come together and not spread too thin during baking time.

Scoop the batter into balls (I like to use a cookie scoop, I used a 2 inch scooper, which yielded bigger cookies), and place 2 inches apart on a lined cookie sheet.

Place a few extra chocolate chips on the top of each cookie, then bake in the preheated oven at 350F for 8-10 minutes. Just until the cookie edges are baked and top is somewhat baked but not soft.

Baker’s Tips

  • You can portion the cookie dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be wet and sticky at this stage and you won’t be able to roll them into balls just yet.
  • When refrigerating the cookie dough in the mixing bowl, set a timer so you don’t forget about it. If you let it sit in the fridge for too long, the dough will harden too much and be difficult to scoop.
  • You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster, reduce the baking time by 2 – 3 minutes in this case.


These red velvet cookies will last 3 – 5 days at room temperature stored in an airtight container. If you keep them longer, they will start to harden but are still pretty good.

You can refrigerate or freeze these cookies to keep them fresh longer. But if you want freshly baked cookies, it is best to freeze the dough balls instead. See making ahead below.

Making ahead

Red velvet cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months. Be sure to portion the dough first before stashing them in the fridge or freezer.

To freeze dough balls, portion them onto a baking sheet and freeze them in one layer until frozen solid. Then transfer the dough balls to a freezer bag, at this point, you don’t need to worry about them sticking together.

You can take out a couple of cookies whenever the mood strikes and bake them directly from frozen, just increase baking time by 1 – 2 minutes, no need to thaw.