Red Velvet Cookies
Indulge in the ultimate Red Velvet Cookies, crispy around the edges, soft and fudgy in the center, and bursting with melty white chocolate bark. Packed with classic red velvet flavor and subtle cocoa tang, these classic, bakery-style treats are very easy to make and impossible to resist!
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 3 tablespoon (15g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ⅓ cup (60g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon red gel food coloring
- 1 tablespoon buttermilk
- ¾ cup (150g) crashed white chocolate bark (Extra for topping)
Instructions
- Make the White Chocolate Bark. Chop the white chocolate bar, or use any good-quality white chocolate, into small pieces. Place it in a microwave-safe bowl and microwave in 15–20 second intervals, stirring well between each interval, until smooth and completely melted.Pour the melted chocolate onto a parchment-lined tray and spread it into an even, medium-thick layer. Avoid making the layer too thin or too thick, you want it just thick enough to break into pieces easily.Chill the chocolate until it is completely set and firm. Once hardened, break the chocolate into small, irregular pieces. Set them aside until you're ready to add them to the cookie dough. These homemade white chocolate bark pieces melt beautifully as the cookies bake, creating delicious pockets of creamy white chocolate throughout every bite.
- Whisk the Dry Ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. This helps distribute the leavening and cocoa powder throughout the flour, ensuring a consistent texture and flavor in every cookie. Set the dry ingredients aside.
- Cream the Butter and Sugar. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light, creamy, and well combined, about 2–3 minutes. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated. Once the butter and sugars are light and creamy, add the egg, vanilla extract, buttermilk, and red food coloring. First add egg and vanilla then beat until fully incorporated. Next, red food coloring and buttermilk, gradually mixing on low speed just until combined. Don't worry if the mixture looks slightly curdled at this stage, that is normal and will come together once the dry ingredients are added.
- Add the Dry Ingredients and White Chocolate bark. Gradually add the prepared dry ingredients to the wet mixture, mixing on low speed. Mix only until the flour is just incorporated. Avoid overmixing, as this can develop too much gluten and result in a tougher cookie. Once the dough comes together, gently fold in the chopped white chocolate bark pieces using a spatula. Fold just until the chocolate is evenly distributed throughout the dough. Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for about 1 hour.
- Preheat the Oven and Prepare the Baking Sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. Using parchment paper helps prevent the cookies from sticking and promotes more even browning on the bottom.
- Scoop the Cookie Dough. When ready to bake, scoop the cookie dough using a medium cookie scoop, about (35g) of dough per cookie and roll into smooth balls. Place the dough balls onto the prepared parchment-lined baking sheet, leaving enough space between them for the cookies to spread evenly while baking.
- Bake and Cool. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set while the centers still look slightly soft. Avoid overbaking, the cookies will continue to firm up as they cool, helping you achieve soft, fudgy centers with lightly crisp edges. Let the cookies cool on the baking sheet for 5–6 minutes before carefully transferring them to a wire rack to cool completely.