Description
These soft and chewy Valentine’s Day Red Velvet Cookies are rich with cocoa flavor, beautifully red, and studded with white chocolate chips for the perfect balance of sweetness. They’re festive, delicious, and easy to make—perfect for sharing with loved ones!
Ingredients
Units
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 1 cup (175g) white chocolate chips
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugars: In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add Wet Ingredients: Mix in egg, milk, vanilla extract, vinegar, and red food coloring until well combined.
- Combine & Fold: Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in white chocolate chips.
- Scoop & Bake: Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10-12 minutes or until edges are set but centers are slightly soft.
- Cool & Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking.
- Swap white chocolate chips for dark or semi-sweet chocolate if preferred.
- Add festive Valentine’s sprinkles for extra decoration
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg