These soft and chewy red velvet cookies are loaded with white chocolate chips and semi-sweet chocolate chips.
I’ve been on a bit of a red velvet kick lately. Between this ice cream, this cake, these brownies and the cookies I’m sharing today, I think I have a bit of a red velvet obsession on my hands. The color just simply makes me giddy and gets me thinking about Valentine’s Day, which happens to be just around the corner, can you believe it?
I wanted to share a little bit of my red velvet infatuation with you guys, so I put together this little collection of 14 fun red velvet recipes created by myself and a few of my food blogger friends. There’s a little bit of everything in here from ice cream, to pancakes and even pretzels!
My first attempt at these cookies came out good, but they weren’t quite right. I made a few changes to my first recipe and whipped up a batch. Only I had accidentally grabbed the baking soda instead of the baking powder – and holy cow did I have one disgusting looking cookie mess on a cookie sheet. Lance was like”ewww what happened?” haha.
Things finally worked in my favor with my third attempt. The cookies came out soft and chewy with all the red velvet flavor I was looking for. The mix of white chocolate and semi-sweet chocolate add a fun flair to the look and taste of the cookie. The dozen I brought along to my book club meeting didn’t last long!
- • 1 cup all-purpose flour
- • 2 Tbsp unsweetened cocoa powder
- • 1 tsp baking powder
- • 1/8 teaspoon salt
- • 1/2 cup unsalted butter, softened
- • 1/2 cup granulated sugar
- • 1/2 cup brown sugar
- • 1 large egg
- • 1 teaspoon vanilla extract
- • 2 Tablespoons buttermilk
- 1 Tbsp red food coloring
- • ½ cup white chocolate chips
- • ½ cup chocolate chips
- Preheat oven to 350.
- In a small bowl combine flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer, blend butter, granulated sugar, and brown sugar until light and creamy. Add in egg, vanilla and buttermilk, beating well after each addition. Mix in red food coloring. Slowly add in flour mixture a little at a time. Stir in both kinds of chocolate chips.
- Scoop cookies out into rounded tablespoons, onto a parchment (or silpat) lined baking sheet. Bake for 10-12 minutes.
- Let cookies cool before serving. Store in an airtight container.
Disclosure: This post was sponsored by Foodie by Glam. All opinions and thoughts are my own.