Red velvet cookies with a soft, chewy texture, deep cocoa flavor, and white chocolate chips in every bite.

These red velvet cookies are inspired by classic red velvet cake, with a hint of cocoa and a rich red color, baked into thick bakery-style cookies.

This is my go-to red velvet cookie recipe when I want soft centers, crisp edges, and just the right balance between cocoa and sweetness.

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Ingredients you need

Bake slightly under: pull the cookies when the centers look soft; they set as they cool.
Use gel food coloring: it gives a deeper red color without adding extra liquid to the dough.
Measure cocoa carefully: too much cocoa will mute the red color and make cookies darker.
Don’t overmix the dough: stop as soon as the flour is incorporated to keep cookies soft.
Chill if needed: if the dough feels very soft, chill it for 20–30 minutes for thicker cookies.

This recipe is based on my classic chocolate chip cookies, adapted into a red velvet version.

Cream the softened butter with the granulated sugar and brown sugar until smooth and combined.

Add the egg, vanilla extract, and red gel food coloring, then mix until evenly colored.

Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.

Incorporate the dry ingredients into the dough just until combined.

Fold in the white chocolate chips gently.

Scoop dough balls onto a lined baking sheet, spacing them apart.

Bake at 350°F / 180°C until the edges are set and the centers remain soft.

Cool on the baking sheet for a few minutes, then transfer to a wire rack.

Store red velvet cookies in an airtight container at room temperature for up to 3 days.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.

You can also try my red velvet Oreo cookies, made with the same base dough and crushed Oreos mixed in.

Use gel food coloring and avoid too much cocoa.

Yes, 30 minutes helps keep cookies thick.

Slightly underbake and store airtight.

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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Red velvet cookies made with a soft cocoa dough, red coloring, and white chocolate chips, with a chewy center and lightly crisp edges.

Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
In a large bowl, mix the softened butter with the granulated sugar and brown sugar until smooth.
Add the egg, vanilla, and red food coloring, and mix until fully combined.
Add the flour, cocoa powder, baking soda, and salt, and mix just until a soft dough forms.
Fold in the white chocolate chips.
Scoop dough balls and place them on the baking sheet, spacing them apart.
Bake for 12–14 minutes, until the edges are set and the centers remain soft.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack.