These red velvet white chocolate chips cookies are my San Valentine dessert recipe for this year. You can’t go wrong with this match-made-in-heaven combination. These eye-catching bright red cookies with white chips are the perfect gift for this special holiday.
In previous years, I’ve made chocolate-based dessert for this day because — let’s be honest — chocolate is the food of love. And this girl is all about chocolate every single moment of the year. Honestly, V-Day is just extra chocolatey for me.
You can check my mini chocolate lava cakes (Petit gateau) if you want a more fancy dessert for this day. But this year will be old-fashioned red velvet cookies for my BF.
This year I decided to make Valentine’s day even more special by joining the Cookie Food Bloggers Valentine’s Event.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000 because the companies OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even greater difference!
After this brief announcement, let’s go back to the recipe…
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The thing I love the most about this recipe is how easy it’s to make a good-sized batch of cookies (12-18) with everyday ingredients:
- All-purpose flour
- Cocoa powder
- Vanilla extract
- Red food coloring
- White chocolate chips (optional but highly recommended)
I like to measure my cookie dough balls to make sure all the cookies have about the same size. Especially if you want to use them as a gift. They will look super cute in a small glass jar with a ribbon.
So, If I want small cookies, I make the balls using 25 gr of cookie dough. For regular size cookies, I use between 30 to 35 grams.
I shape them right after I stop mixing. Then, I take them to the fridge for at least 1 hour until the fat hardens.
This will help my cookies hold the shape more nicely.
If you are out of time, you can bake them right away. Just be aware that the cookies will spread more and be thinner than chilled cookies.
Of course. This is one of those cookies recipes — like my chewy butter cookies — that are made for freezing. They can hold up to 3 months in the freezer with no problem.
I prefer to freeze the dough shaped into balls. Otherwise, it can be somehow difficult to shape the balls when the dough is too hard.
Other Food Blogger V-Day RecipesStrawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
- 1 ½ cup all-purpose flour
- ½ cup butter softened
- 1 cup of sugar
- 1 egg
- 1 tbsp milk
- 1 tbsp vanilla powder
- 2 tbsp cacao powder
- 1 tbsp red food coloring
- ½ cup white chocolate chips divided
Mix the softened butter, sugar, and vanilla for about 4 minutes until the butter is a bit paler. Use a mixer to make it easier.
Add the egg, milk, cacao powder, and red food coloring and mix until you get a homogeneous batter.
Slowly, add the flour and mix until everything is blended and the dough has the right consistency.
Lastly, add half of the white chocolate chips and mix with a spatula.
Make balls and take them to the fridge for 1 hour.
Preheat the oven to 180º (350ºF)
Bake the cookies for 9 – 11 minutes. Let them cool on a rack and, while they are warm, press the rest of the white chocolate chips against the top of the cookies so they stay as decoration.