Valentines Day Red Velvet Cookies
Romantic Valentine's Day Red Velvet Cookies with white chocolate chips. Soft, chewy, and perfectly festive for your loved one.
Equipment
- electric mixer
- mixing bowls
- whisk
- spatula
- oven
- baking sheets
- parchment paper
- cookie scoop
- wire rack
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
Red Velvet Components
- 2 tbsp liquid red food coloring
- 0.5 cup buttermilk at room temperature
- 12 oz white chocolate baking chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 2 to 3 minutes, until the mixture is light and fluffy.
- Add the room-temperature eggs and vanilla extract to the butter mixture. Beat on medium-low speed until just combined, about 1 minute.
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- With the mixer on low speed, add half of this dry mixture to the wet ingredients, followed by all of the red food coloring and buttermilk. Mix until just incorporated, then add the remaining dry ingredients and mix until a soft, red dough forms.
- Gently fold in the white chocolate chips with a spatula.
- Use a medium cookie scoop or a rounded tablespoon to portion the dough into balls, placing them about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 9 to 11 minutes, or until the cookies are set around the edges but still soft in the centers.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure ingredients are at room temperature for best results. Let cookies cool on baking sheet for 5 minutes before transferring.