White Chocolate Chip Red Velvet Cookies are so colorful and tasty. They are the perfect Valentine’s Day dessert. You can make them red or pink or both!
When I think of red velvet, I think of cake. So this recipe uses Bisquick to give the cookies more of a cake-y, pancake texture. If you have never used Bisquick mix to make cookies before, you have to give it a try! Using Bisquick also eliminates the need to measure out additional ingredients like salt and baking soda, so it saves you a couple steps.
These red velvet cookies are so pretty and perfect for Valentine’s Day. You could double or triple the recipe and give them out as gifts to everyone you care about. This would even be a great cookie for kids to make for mom! Awww. Whatever you make them for, they will definitely be a hit! The white chocolate chips get nice and melty inside and make a pretty topping as well.
They would taste delicious served with hot chocolate. You could make these White Chocolate Dipped Marshmallows to use as stir sticks too. It’s the perfect Valentine’s Day treat!
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Red Velvet Cookies Ingredients
To make this red velvet and white chocolate cookie, you will need the following ingredients (see the recipe card below for exact amounts):
- unsalted butter
- light brown sugar
- vanilla extract
- Red or pink food coloring gels
- original Bisquick mix
- unsweetened cocoa
- white chocolate chips
How to Make Red Velvet Cookies
Read the directly on how to make these White Chocolate Chip Red Velvet Cookies carefully, as they come out a bit different than regular cookies. Scroll down for tips and to print the recipe.
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the butter and brown sugar until well combined. Mix in the vanilla and egg. Then add the Bisquick and cocoa.
- Once mixed, add in your food coloring until the desired color has been reached.
- Stir in ¾ cup of the white chocolate chips.
- Using a cookie scoop or tablespoon, drop the cookies onto your baking sheet leaving about 2 inches apart. Bake for 8-10 minutes. Cookies will NOT look done, they will have a fluffy pancake appearance when coming out of the oven. Mine were done about 9 minutes.
- Remove from the oven and immediately sprinkle with a few white chocolate chips and allow the cookies to cool for at least 5 minutes before moving them to a cooling rack. Moving them too early will cause the cookies to fall apart.
Tips for Baking Cookies
- Using parchment paper on your baking sheets has many benefits. It allows you to slide the whole sheet of bake cookies onto a cooling rack. The cookies will come off the parchment paper easily. There is no need to grease a pan which means one less dish to clean up!
- This recipe makes about 1 1/2 dozen cookies. That’s about 18 cookies.