Red velvet cake in cookie formthat’s what you’ve got here with these Red Velvet Cookies!
Cream cheese and white chocolate chips lend tanginess and sweetness to every bite.
I need absolutely no excuse to bake.
Irvin Lin
This gives them a professional, picture-worthy look.
For baked goods, verify they are completely cooled before freezing.
Both the raw cookie dough or already baked cookies are good for up to a month.
Irvin Lin
The White Chips: Yogurt or Chocolate?
The problem is yogurt chips are hard to find!
A lot of folks I know dont really care for white chocolate.
Irvin Lin
They find it too sweet and claim it is not real chocolate.
ensure they have cocoa butter in them.
That will ensure that the white chips are of a higher quality.
Irvin Lin
One of my favorite white baking chips is by Guittard.
Their Choc-Au-Lait is a vanilla milk chip that has a nice round, pronounced flavor that isnt too sweet.
The cookies will just not look quite as red velvet-ready.
Irvin Lin
The cream cheese replaces some of the butter in the cookie, and gives the cookies a subtle tang.
I highly recommend using full fat cream cheese and not reduced fat cream cheese.
The Red Food Coloring
I know some folks are averse to artificial food colorings.
Irvin Lin
Other commercially available natural food colorings will also turn brown in the high heat of the oven.
A lot of professional bakers use food coloring gels that are more intense in color.
If you want a more vivid red color, you might increase the food coloring up to 2 tablespoons.
Irvin Lin
Looking for More Red Velvet Treats?
Scrape down the sides of the bowl with a spatula and add the egg.
Mix to incorporate on medium speed.
Irvin Lin
Mix on low until the dry ingredients are just absorbed.
Slowly mix in until the baking chips are evenly distributed.
Wet your hands under water then slightly dry them with a paper towel.
Irvin Lin
The cookies will look a bit puffy and plump.
The cookies will deflate a bit and flatten slightly as they cool.
Repeat with the remaining dough.
Irvin Lin
Irvin Lin
Irvin Lin
