If you’re a fan of red velvet cake, these red velvet white chip cookies will be your new holiday favorite. Perfect for Valentine’s Day too!
Red velvet is quintessentially Southern and when I found these cookies in the new Simple and Delicious Cookbook from Taste of Home I knew I had to make them for my holiday cookie tray. In the mix of all the other cookies on the tray, I just knew the red would stand out and look festive. Especially with the white chocolate.
I made these for the girls in our orthodontist office. I don’t think many people bring them treats because they were absolutely thrilled. They raved about the cookies and also thought they would be a nice treat for the holidays.
The flavor is truly red velvet. If you are a red velvet fan, this will be your new favorite cookie. These cookies freeze well if you need to make them in advance of a party. You could even freeze the dough rather than the baked cookie, which is what I prefer to do. Portion out the cookies and freeze on a cookie sheet then put in a freezer zip bag. Just bring the dough to room temperature before baking. You may need to add a minute or two to the bake time. You might even try adding pecans, well, because they are southern too!
More Christmas Cookie recipes:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon 2% milk
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white baking chips
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, milk, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips.
- Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 6-8 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
From: Taste of Home