Are you still with me in my Cookie Bonanza Holiday Cookie baking? Bear with me, as there are few more days before Christmas so I am still using that few days as an excuse to baked more cookies. I baked Cream Cheese Stuffed Red Velvet Cookies, Pinwheel Cookies, M&M Cookies, Shortbread Pecan Chocolate Chip Cookies over the weekend and they were already gone, that fast. I gave some of my edible gifts early for some of my friends that I don’t get to see often, so that left me to clean plate at home which made me decide to make this Red Velvet White Chocolate Chip Cookies the last-minute. I cannot be happier with my decision, this cookie really made my day.
I always find baking therapeutic, it relaxes me and it really made me feel good after seeing the end product (assuming they came out as expected) and smelling the freshly baked cookies in my kitchen. The problem with making Red Velvet treats is that once I make one, I just have to make another one because one red velvet is just not enough. I already had this one in mind when I made the Cream Cheese Stuffed Red Velvet Cookie, I used the same batter to make this cookie less the cream cheese frosting.
This one is simpler because there is no need for a cream cheese frosting. We’re not stuffing anything inside, but it still taste good, I promise you that. I replaced the cheese frosting with white chocolate chip kisses, so it gave the extra creamy and sweet taste that was originally from cream cheese frosting. Besides, I’m thinking to give option for those who doesn’t like cream cheese frosting. So, if you are not a fan of cream cheese frosting but love Red Velvet, go for this cookie instead. I know that in general red velvet is not the same without cream cheese, but there always an exception to the rule. As long as it still taste great, and red (yes, it has to be red!) then that should work.
Although the batter of Cream Cheese Stuffed Red Velvet Cookie is the same as this, the taste of the cookie came out different from each other. This cookie has a soft and kind of fudgy texture, it melts in your mouth! So you see, even without the cream cheese, this cookie still taste wonderful but in different way. The cookie itself is not too sweet so the addition of white chocolate chips provided additional sweetness that the batter lacks. The shell of the cookie is soft, the edges are slightly crunchy but over all the cookie was soft and moist, and thick.
This cookie is an everyday cookie and not only for the holidays. So if you find yourself short of time already to make it for the holiday season, no worries. Make it anytime of the year that you like, I say maybe on Valentine’s Day? It’s never to early to plan for it. Let me show you how to make this cookie. Let’s get started!
- 1/2 cup (1 stick; 115g) unsalted butter, softened but still cold
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (200g) granulated sugar, divided
- 1 large egg, at room temperature
- 1 tbsp (15ml) milk
- 2 tsp pure vanilla extract
- 1 and 1/2 cups (185g) all-purpose flour
- 1/3 cup (26g) unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp red food coloring (liquid, gel, or 2 tsp beet powder alternative)
- 1/3 cup White Chocolate Chip Cookies (and more for toppings if desired)
- Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high-speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low-speed, slowly mix the dry ingredients into the wet ingredients until combined. Finally, beat in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days. If you find your batter too soft, don’t hesitate to add 1-2 tbsp of flour.
- Divide batter into 15 small portions (or less for a bigger cookie).
- Bake at 350F for 12-13 minutes. Center will still be soft but the edges are done.
- Top with more white chocolate chips as soon as you take it out from the oven.
Makes 15 pieces (about 40 grams each)
Make ahead tip:
You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
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Recipe Inspired By: Sally’s Baking Addiction