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Red Velvet Cookies

Author: Charlotte Bothe

Red Velvet Cookies Recipe

Time and time again, Red Velvet is a theme not just for cakes, but for pies, muffins, pancakes, and just about any baked good imaginable. Here we feature it, along with our increasingly popular Red Velvet cake flavor, in a recipe for chewy drop cookies studded with creamy white chocolate chips. What's not to love?

At a glance

Prep
Bake
Total
Yield
About 30 cookies.
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. Beat together the butter and sugars until light and creamy.
  3. Add the egg, vinegar, and flavor, beating until smooth.
  4. In a separate small bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
  5. Add to the butter and sugar mixture, mixing until well blended.
  6. Fold in 3/4 cup of the chips or chunks.
  7. Drop the dough by tablespoonfuls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 1 1/2" between each ball of dough; the cookies will spread.
  8. Distribute the remaining chips evenly over the surface of each ball of dough; rather than get baked into the cookies, these chips will provide a nice color contrast to the deep red tops of the cookies.
  9. Bake the cookies for 11 to 13 minutes, until the edges are set.
  10. Remove the cookies from the oven, and cool on the pans.
  11. Yield: about 30 cookies.

Nutrition Information

  • Serving Size 1 cookie (25g)
  • Servings Per Batch 30
Amount Per Serving:
  • Calories 110
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 75mg
  • Total Carbohydrate 16g
  • Dietary Fiber 0g
  • Sugars 11g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.