These red velvet biscuits with white chocolate chunks are a soft cookie packed with chocolatey flavours (I know, red velvet is chocolate, who would've thought). They're very similar to my peanut butter chip chocolate cookies and have received a heap of compliments with their flavour!
TL;DR
- Prep time: 5 minutes (plus chilling) Cook time: 10-15 minutes
- Make ahead: Dough in fridge for 3 days; in freezer for 3 months
- Fridge storage: Store cookies at room temperature for 1 week, in fridge for 2 weeks.
- Customise: Adjust chocolate component to preference, adjust ratio of brown sugar and white sugar to get crispier cookies.
Jump to:
Why you'll love this recipe
Soft. These cookies are soft with a slight crisp on the corners like my Christmas M&M cookies and Peanut Butter Chip and Chocolate Chip Cookies.
Homemade and Easy. These cookies are made from scratch and are super simple! I make hundreds each year for friends and family for Christmas.
Perfect for holidays. Their vibrant red colour makes them an ideal treat for Valentine's Day alongside a Cherry Ripe Truffles or a Chocolate Cherry Cheesecake.
Ingredients and substitutions
Butter. Room temperature butter is key to creating soft cookies; you can substitute with margarine or a dairy-free alternative if needed.
White and brown sugar. The combination of white and brown sugar in the amounts specified assists in creating the thicker cookie with a soft inside.
You can adjust to your preferences where more white sugar means a crispier cookie and more brown sugar means softer with slight caramel notes.
Extracts. The combination of extracts provides a unique flavour in combination with the cacao powder. You can omit if you prefer.
Red food colouring. Gives the cookies their signature vibrant red hue. Depending on the brand and type of colouring you have, you may need to adjust the amount to get the same intense colour.
I started off with just a little drop, and increased quite a bit to get a colour I was comfortable with.
You can omit, but it won't make them "red velvet" per se.
Cacao powder. Unsweetened cocoa powder can be used as an alternative. I wouldn't recommend normal cocoa or something with a lot of sweetness because the sugars offer enough sweetness to these cookies.
White chocolate chunks. Swap with white chocolate chips or dark chocolate chunks for variation (but make sure to get from the baking aisle!)
Please check the recipe card for full list of ingredients and quantity.
How to make red velvet cookies
Step 1: In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Step 2: Mix in the vanilla extract, almond extract, red food coloring, and room-temperature egg until fully combined. (picture is without the colouring)
Step 3: In a separate bowl, add together the flour and cacao powder and mix until combined. Then, gradually add this to the wet mixture, stirring until just combined.
Mixing until just combined avoids overdeveloping gluten, which could make the cookies tough.
(picture is without cacao powder)
Step 4: Gently fold in the white chocolate chunks, reserving a few for pressing onto the tops before baking for a more appealing finish
Step 5: Cover the dough and chill in the fridge for at least 30 minutes. Chilling helps solidify the fats (butter) which helps the cookies hold their shape while baking.
Step 6: Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
Step 7: Roll tablespoon-sized portions of dough into balls and place them on the prepared tray, spacing them a few centimetres apart. Press a few of the reserved white chocolate chunks onto the top of each ball.
Step 8: Bake for 10-12 minutes, or until the edges are set but the centres remain soft. This ensures a formed cookie, but a soft middle.
Step 9: Allow the cookies to cool on the tray for 5-10 minutes before transferring them to a wire rack to cool completely. This helps the bottom of the cookies harden up and prevents them from being soggy.
My Top Tips
Go Easy on the Food Colouring. Start with under the recommended amount of red food colouring and add more if needed to achieve your desired red velvet shade. Too much can alter the dough's consistency.
Press in Extra White Chocolate. Save some white chocolate chunks to press onto the tops of the dough balls before baking. This not only makes the cookies look more appealing but also ensures every bite has a good amount of chocolate.
Making ahead of time
You can prepare the cookie dough up to 3 days in advance. After mixing the dough, cover it tightly with plastic wrap or transfer it to an airtight container and store it in the fridge.
You can store in the fridge as a whole mixture, or pre-scoop into balls for up to 3 days. If refrigerating as a whole, let it sit at room temperature for a couple of minutes to allow it to soften.
For longer storage (freezer):
- scoop the dough into pre-portioned balls and place them on a flat surface (like a tray or plate) where they don't touch.
- freeze until solid, then transfer the frozen dough balls to a ziplock bag or airtight container. The dough will keep for up to 3 months.
- when you're ready to bake, you can bake straight from frozen-just add an extra 1-2 minutes to the baking time.
Storing baked cookies
Once baked and completely cooled, store the cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread to the container-the cookies will absorb the moisture from the bread without becoming soggy.
If you want to extend their shelf life slightly, refrigerate the cookies in an airtight container for up to 10 days.
Freezing baked cookies
Arrange the cooled cookies in a single layer on a tray and freeze until firm. This prevents them from sticking together later.
Once frozen, transfer the cookies to an airtight container or ziplock bag, placing parchment paper between layers to prevent sticking. They'll stay fresh for up to 3 months.
To serve, let the cookies thaw at room temperature for about 15-20 minutes. If you prefer them warm, pop them in the microwave for 10-15 seconds for that freshly baked feel.
FAQs
While both are rich and indulgent, red velvet cookies include a hint of cacao powder for subtle chocolate flavour, paired with red food colouring and a tangy undertone (often from vinegar or buttermilk in cakes). This makes red velvet unique, offering a soft, slightly tangy bite that's less intense than traditional chocolate cookies.
Red velvet dough can feel sticky due to the high moisture content from butter and food colouring (especially if you've added more). Chilling the dough for 30 minutes helps firm it up for easier handling.
Using gel or liquid red food colouring achieves the vibrant hue. If the dough isn't red enough, add a touch more colouring gradually.
Absolutely! The flavour remains the same, but the cookies will have a natural chocolatey brown colour instead of red.
Yes! Their vibrant red colour and rich white chocolate chunks make them perfect festive treats for both holidays.
Other snack recipes you'll like
Or, you can have a browse through my snacks for more delicious eats.
Recipe
Red Velvet Biscuits with White Chocolate Chunks
Save Recipe?
Ingredients
- 125 g butter , room temperature, subs note 1
- 50 g white sugar, see note 2
- 100 g brown sugar, see note 2
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 teaspoon red food colouring, see note 3
- 1 egg, room temperature
- 175 g flour
- 50 g cacao powder, see note 4
- pinch salt
- 150 g white chocolate chunks, see note 5
Instructions
Prepare cookie dough
- Beat the 125 g butter (room temperature), 50 g white sugar, 100 g brown sugar in a large mixing bowl until light and fluffy (2-3 minutes).
- Mix in the 1 tsp vanilla extract, ½ tsp almond extract, 2 tsp red food colouring and 1 egg until fully combined.
- In a separate bowl, whisk together the 175 g flour, pinch salt and 50 g cacao powder then add to the wet mixture, stirring until just combined. Avoid overmixing, which can make cookies tough.
- Gently fold in the 150 g white chocolate chunks, saving a few to press on top of the cookies before baking for a polished look.
- Roll tablespoon-sized balls of dough and place them on the prepared tray, spacing them a few centimetres apart. Press reserved white chocolate chunks onto the tops of the dough balls.
- Chill for at least 30 minutes to firm up the butter, ensuring the cookies hold their shape while baking.
Bake cookies
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Bake for 10-12 minutes until the edges are set but the centres stay soft for that perfect cookie texture.
- Cool the cookies on the tray for 5-10 minutes, then transfer to a wire rack to finish cooling. This ensures a firm bottom and prevents sogginess.
Leave a Reply