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red velvet cookies with white chocolate chips stacked up with a plate of cookies in back and a cookie to each side with scattered chocolate chips everywhere
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5 from 4 votes

Red Velvet Chocolate Chip Cookies

These Red Velvet Chocolate Chip Cookies have that classic buttery-sweet, light cocoa flavor of classic red velvet cake, but in cookie form and studded with white chocolate or semisweet chocolate chips! Perfect for Valentine's Day, Christmas, the 4th of July, or just because!
Prep Time15 mins
Cook Time10 mins
Additional Time1 hr
Total Time1 hr 25 mins
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 194kcal
Author: Amy Nash


  • 2 ¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter softened
  • ¾ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon red liquid food coloring or 1 teaspoon red gel food coloring
  • 1 cup semisweet milk, or white chocolate chips


  • Beat butter, granulated sugar, and brown sugar together until creamy and light, about 2-3 minutes. Add the eggs, vanilla, and food coloring, then beat again, scraping down the sides and bottom of the bowl.
  • Add the flour, cocoa powder, baking soda, and salt, mixing just until combined. Stir in chocolate chips.
  • I highly recommend you cover and chill the dough for 1 hour, as it has a tendency to be stickier than other doughs, thanks to the food coloring.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.  
  • Use a medium cookie scoop to scoop balls of cookie dough onto the parchment lined baking sheets, spacing them a couple inches apart so the cookies have room to spread. Bake for 10-12 minutes until set around the edges and the cookies are just starting to lose their glossy shine in the centers.
  • Immediately upon removing the cookies from the oven, press a few extra chocolate chips into the tops of each cookie for effect. Transfer to a wire cooling rack to cool completely.


  • Store the cookies in an airtight container on the counter for 3-5 days or in the freezer for up to 3 months.
  • You can freeze individual balls of cookie dough and bake straight from frozen. Just add an extra minute or two to the bake time.


Serving: 1cookie | Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 201IU | Calcium: 17mg | Iron: 1mg