Red Velvet White Chocolate Cookies (Printable)

Soft cocoa cookies with signature red color and creamy white chocolate chips, ready in under 30 minutes.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 2 tsp red food coloring
12 - 1 tsp distilled white vinegar

→ Mix-ins

13 - 1 1/2 cups white chocolate chips

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, oil, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract, red food coloring, and vinegar until fully combined.
05 - Gradually mix in dry ingredients until just combined. Avoid overmixing.
06 - Stir in white chocolate chips until evenly distributed.
07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11–13 minutes until edges are set and centers appear slightly soft.
09 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture walks this perfect line between chewy and cakey, like a cookie that secretly wants to be a cupcake
  • That chocolate and white chocolate combo hits every craving in one bite
  • They actually stay soft for days, assuming you can resist eating them all immediately
02 -
  • Overbaking is the enemy here, pull them out when edges look set but centers seem slightly underdone
  • The vinegar is not optional, it is what gives red velvet that distinctive tangy flavor
  • Room temperature ingredients make a huge difference in how the dough comes together
03 -
  • Chill the dough for 30 minutes if it feels too sticky to scoop, but do not skip the oil
  • Use a cookie scoop for uniform sizing so everything bakes evenly

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