Red Velvet White Chocolate Cookies
When it comes to cookies, few combinations can compete with the rich, vibrant allure of red velvet paired with the creamy sweetness of white chocolate. These Red Velvet White Chocolate Cookies are a delightful twist on classic flavors, turning the beloved red velvet cake into a chewy, indulgent cookie. Perfect for holiday gatherings, special occasions, or simply when you crave something sweet, these cookies are sure to impress anyone who takes a bite. Let’s dive into why this cookie recipe is a must-try and how you can easily whip them up in your own kitchen.
Why It Works Every Time
The magic of these Red Velvet White Chocolate Cookies lies in their simplicity and the balance of flavors. The red velvet cake mix serves as a fantastic base, providing the signature flavor and color without the need for complex measurements or ingredients. The melted butter adds richness, while the Neufchatel cream cheese enhances the texture, making each cookie soft and chewy. The addition of white chocolate chips and M&Ms not only elevates the flavor but also adds a vibrant touch that makes these cookies visually stunning. Each component works together in perfect harmony, ensuring that you’ll always achieve cookie perfection.
Ingredient Breakdown
To create these delicious Red Velvet White Chocolate Cookies, you’ll need the following ingredients:
- Red velvet cake mix (15.25 oz) – This is the foundation of our cookies, bringing that signature flavor and color.
- Butter (8 tbsp, 1 stick – melted) – The melted butter adds moisture and richness, creating a chewy texture.
- Egg (1) – This binds the ingredients together and contributes to the overall texture.
- Vanilla extract (1 tsp) – A splash of vanilla enhances the sweetness and adds a lovely aromatic flavor.
- Neufchatel cheese (4 oz, light cream cheese – room temperature) – This contributes to a soft, creamy texture while keeping the cookies moist.
- White chocolate chips (3/4 cup) – These provide bursts of sweetness and creaminess in every bite.
- M&Ms (3/4 cup) – Colorful and fun, M&Ms add a playful touch as well as a crunchy texture.
Equipment & Tools
Before you start baking, gather the following equipment:
- Mixing bowls – For combining the ingredients.
- Whisk or electric mixer – To mix the batter smoothly.
- Cookie sheet – A baking tray to bake your cookies.
- Parchment paper – To line the baking sheet for easy cookie removal.
- Cookie scoop or tablespoon – To portion out the cookie dough evenly.
- Cooling rack – To cool your cookies after baking.
Red Velvet White Chocolate Cookies: Step-by-Step Guide
Now that you’re ready to bake, follow this step-by-step guide to make your Red Velvet White Chocolate Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and perfectly.
Step 2: Prepare Your Baking Sheet
Line a cookie sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, Neufchatel cheese, egg, and vanilla extract. Use a whisk or electric mixer to blend until smooth and creamy.
Step 4: Add the Cake Mix
Gradually add the red velvet cake mix to the wet ingredients. Mix until just combined; be careful not to overmix, as this can result in dense cookies.
Step 5: Fold in the Chocolate
Gently fold in the white chocolate chips and M&Ms with a spatula, ensuring they are evenly distributed throughout the dough.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, portion out the cookie dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
Step 7: Bake
Place the cookie sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are set but the centers are still soft.
Step 8: Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Substitutions by Category
If you need to make some adjustments to the recipe, consider these substitutions:
- Butter – Use coconut oil or a dairy-free butter substitute for a dairy-free version.
- Neufchatel cheese – Cream cheese or a dairy-free cream cheese can be used in place of Neufchatel cheese.
- Egg – Use a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for an egg-free alternative.
- White chocolate chips – Dark chocolate chips or carob chips can provide a different flavor profile.
Behind the Recipe
The inspiration for these Red Velvet White Chocolate Cookies comes from a love for combining classic flavors in innovative ways. Red velvet, a Southern classic, has a unique taste that brings nostalgia and warmth. By transforming this beloved cake into cookies, we capture that essence in a handheld treat. The addition of white chocolate and M&Ms not only enhances the flavor but also adds a fun element, making these cookies perfect for any celebration or simply a cozy night in.
How to Store & Reheat
To keep your Red Velvet White Chocolate Cookies fresh:
- Storage – Store cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer freshness.
- Freezing – For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag once frozen. They can be frozen for up to 3 months.
- Reheating – To enjoy warm cookies, microwave them for about 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes until heated through.
Helpful Q&A
Can I use regular cream cheese instead of Neufchatel cheese?
Yes, you can use regular cream cheese. Just make sure it’s at room temperature to blend smoothly with the other ingredients.
What makes red velvet cookies different from regular chocolate cookies?
Red velvet cookies have a unique flavor profile that includes cocoa powder and buttermilk, giving them a subtle chocolate taste and a moist texture, along with their signature red color.
Can I use a different type of cake mix?
Absolutely! You can experiment with other flavored cake mixes, such as chocolate or vanilla, but the red velvet mix gives these cookies their signature taste and color.
How can I make these cookies more festive?
To make them more festive, consider adding sprinkles or using seasonal M&Ms, like those with holiday colors. You can also drizzle melted white chocolate on top for an elegant touch.
What to Make After This
If you love these Red Velvet White Chocolate Cookies, you might also enjoy:
- Classic Chocolate Chip Cookies
- Red Velvet Cupcakes
- White Chocolate Macadamia Nut Cookies
- Peanut Butter Brownies
Final Thoughts
There you have it! A delightful recipe for Red Velvet White Chocolate Cookies that’s not only easy to make but also incredibly satisfying to eat. Whether you’re celebrating a special occasion or simply treating yourself, these cookies are sure to become a favorite in your baking repertoire. The combination of rich flavors, soft texture, and colorful appearance makes them as delightful to look at as they are to eat. So gather your ingredients, roll up your sleeves, and get ready to bake a batch of these irresistible cookies. Your taste buds will thank you!
Red Velvet White Chocolate Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the melted butter, Neufchatel cheese, egg, and vanilla extract. Blend until smooth and creamy.
- Gradually add the red velvet cake mix to the wet ingredients and mix until just combined.
- Gently fold in the white chocolate chips and M&Ms with a spatula.
- Using a cookie scoop or tablespoon, portion out the cookie dough onto the prepared baking sheet.
- Bake for about 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a single layer for up to 3 months.
- To enjoy warm cookies, microwave for 10-15 seconds.
