Red Velvet Chocolate Chip Cookies.

Soft-baked red velvet chocolate chip cookie recipe made from scratch. Plus, a bonus recipe for red velvet cake mix crinkle cookies!

Sally's Baking Addiction Soft-baked Red Velvet Chocolate Chip Cookies. Made from scratch!

Welcome back to Sally’s Cookie Palooza! Today’s recipe continues my love affair with red velvet desserts.

Sally's Christmas Cookie Palooza

While I’ve made two kinds of red velvet brownies before, I’ve never attempted a red velvet cookie before. I was never a huge fan of red velvet (is it chocolate? is it vanilla?) until I had a super-moist slice of red velvet wedding cake a few years ago. Well, my friends, the more I play around with this divine flavor – the more I am hooked.

Red velvet cake meets a soft-baked chocolate chip cookie today. A blissful marriage of two classic desserts!

Sally's Baking Addiction Soft-baked Red Velvet Chocolate Chip Cookies. Made from scratch!

I am stoked to tell you that… (I just said stoked)… this cookie recipe only took me one try to get right. Usually it takes me at least 3 tries and sometimes even 11 months to perfect a recipe. You learn through mistakes, right? All I did was play around with my go-to chocolate cookie dough and transformed it into a red velvet cookie dough.

There’s a little bit of cocoa powder, flour, egg, milk, vanilla, brown sugar, and regular sugar. Typical chocolate cookie ingredients. However, I reduced the cocoa powder and replaced it with flour. I added a touch of milk to bring moisture to the dough, as well as used more brown sugar than white sugar. I also slightly increased the vanilla extract so the vanilla flavor is as prominent as the chocolate flavor. The chocolate chips make the cookies even chocolate-ier.

Is chocolate-ier a word? Today it is.

Sally's Baking Addiction Soft-baked Red Velvet Chocolate Chip Cookies. Made from scratch!

The cookie dough needs to chill for at least 1 hour. Trust me on this. The cookie dough is much too sticky to bake right after mixing. Do you want thick cookies that don’t spread all over your cookie sheet? Chill your cookie dough. There is no shortcut. You can’t use a freezer, you can’t chill for less time. Tightly cover the cookie dough and chill in the refrigerator for at least one hour.

Once chilled, roll the cookie dough into balls. Make sure there aren’t a lot of chocolate chips right on top of your cookie dough balls. You’ll need to press the cookies down slightly after baking and you don’t want a chocolate mess everywhere. Here is what my cookie dough balls looked like before going into the oven:

How to make Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

The cookies will slightly spread in the oven. Mine sort of looked like cookie mounds after 10-11 minutes. So, I simply pressed them down with my fingers (or you can use a spoon) so they became a bit flatter and had crinkle tops. Then, after I pressed them down slightly, I stuck a few chocolate chips into the tops of each. The chocolate chips melted down into the warm cookie. Let the cookies cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

The best part is that you have complete control over how red you want your cookies. I added about 2 and 1/2 teaspoons of red food coloring to my cookie dough. If you want less, add less – if you want more, add more!

If you’re not a fan of food coloring, leave it out. Again, you have all the control over it!

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

So this recipe sounds pretty easy, right? It is! Just your basic chocolate cookie recipe with a bit less cocoa, a bit more flour, some vanilla, and a sprinkling of chocolate chips. A quick cookie dough chill and boom! You’ll have red velvet cookies from scratch in only 90 minutes.

I made today’s red velvet cookies for a Christmas party I’m going to tonight with my friend Erin. Erin said she made my cookie dough pretzel bites to bring. We have a delicious night ahead of us.


Red Velvet Chocolate Chip Cookies

Soft-baked red velvet chocolate chip cookie recipe made from scratch. Plus, a bonus recipe for red velvet cake mix crinkle cookies below! This cookie dough must chill for at least 1 hour.

18 cookies

Prep Time: 1 hour, 10 minutes (includes chilling)

Total Time: 1 hour, 20 minutes


  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature*
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)


Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) - that's optional and only for looks.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

*Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.

*Update September 2014: I've successfully made these cookies using beet powder instead of red food coloring - this is a wonderful natural alternative to food coloring. Use 2 teaspoons for a slight red color to your cookies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Bonus Recipe

Want to make today’s cookies in 30 minutes or less? Simply follow my recipe for Strawberry Chocolate Chip Cookies and…

  • Replace the strawberry cake mix with red velvet cake mix.
  • Use white chocolate chips instead of semi-sweet chocolate chip, if you’d like.
  • Once the cookies are baked, sprinkle with powdered sugar while they are still warm.

Red Velvet Cake Mix Crinkle Cookies. Easy recipe at

If you want red velvet crinkle cookies from scratch, roll today’s homemade red velvet cookie recipe into balls – as directed in step 3. Then, roll each ball into powdered sugar before baking and bake the cookies as directed in today’s recipe. Use white chocolate or regular chocolate chips. Enjoy!


See all Sally’s Cookie Palooza recipes.

See all red velvet recipes.

Soft-baked red velvet chocolate chip cookie recipe made from scratch! Recipe at





267 Responses to “Red Velvet Chocolate Chip Cookies.”

  1. #
    meshposted September 11, 2014 at 7:09 am

    Hi Sally! :) Would you know whether this recipe could be used for convection oven?


    • Sallyreplied on September 11th, 2014 at 7:21 am

      Yes – I would reduce oven temperature by 25 degrees and you *may* need to bake for 1 or so minute(s) less.


  2. #
    christineposted September 18, 2014 at 9:20 pm

    Hi sally i just wanna ask what is the best recipe will you suggest if i want to bake chocolate chip cookie i think you have 2 or 3 recipe for chocolate chip cookie. Thanks.


  3. #
    Danielleposted September 21, 2014 at 9:15 pm

    Do you think it would be okay to stuff this cookie base with a (frozen) cream cheese filling? I understand that you cannot say 100% if it would, because you haven’t tried it, but it would be great to know if you think the texture of the dough would work! Thank you in advance!


    • Sallyreplied on September 22nd, 2014 at 6:15 pm

      I truly think that would work Danielle! Report back – I’d love to try something like that.


  4. #
    Oliviaposted September 22, 2014 at 12:13 pm

    These are so good! Next to the red food coloring it says you can use gel. I have the Americolor red gel color. Is that what you mean by gel?


    • Sallyreplied on September 22nd, 2014 at 5:57 pm

      Yep, that is what I am referring to. Enjoy!


  5. #
    Maggieposted September 23, 2014 at 5:45 pm

    What’s the difference between dark and light brown sugar?


    • Sallyreplied on September 23rd, 2014 at 5:47 pm

      Dark brown sugar contains more molasses, so it has a stronger molasses taste.


  6. #
    Elizabethposted September 26, 2014 at 1:50 pm

    Hi. I hope you can answer this. I made this cookies and I already chill it for an hour. But the dough still sticky and I can’t mold the dough into a ball. I followed exactly your recipe. Is it something wrong with my dough or maybe I need to chill it longer?

    P/s: some of the dough still in the refrigerator. :)


    • Sallyreplied on September 26th, 2014 at 6:41 pm

      Hi Elizabeth. I would continue to chill the dough. It’s going to be a little sticky no matter what. An hour or two longer will help.


  7. #
    Claireposted October 1, 2014 at 8:40 am

    Hello! If I want to make twice the amount of cookies,is it possible for me to just double the quantity for the ingredients and follow the steps? Will doubling the amount of ingredients affect the consistency or texture?


    • Sallyreplied on October 13th, 2014 at 9:43 am

      Hi Claire. Sorry for the delay responding, I was on vacation. Doubling this cookie recipe would be just fine.


  8. #
    Glyposted October 2, 2014 at 11:29 am

    this cookie is sooooo amazing!! Thanks for sharing this recipe, this is my first ever cookie that i made and it turned out so so good!


  9. #
    Chloéposted October 5, 2014 at 10:56 pm

    Hi Sally, I prepped the doughs for this red velvet cookie and double chocolate chip swirl cookie, they’ve been chilling for about 6 hrs, and I just realized I forgot to add milk! What should I do at this point? What will happen if I skip the milk? Please help! I should also mention I used melted butter instead of room temperature.


    • Sallyreplied on October 12th, 2014 at 8:54 pm

      Hi Chloe, I am just seeing this question now. I was on vacation last week. The cookie doughs should be OK, but they may not spread as much with the milk addition.


  10. #
    Amalinaposted October 7, 2014 at 4:30 am

    Dear sally, mine didnt turn out red.. I followed everything but i used red powder colouring. How can i make it red, mine turn out to be dark maroon.


    • Sallyreplied on October 12th, 2014 at 8:28 pm

      Hi Amalina! This is a simple fix. I would add enough red powder coloring until your cookie dough is the color you would like the cookies to be as I mention in the recipe instructions.


  11. #
    maggieposted October 12, 2014 at 9:40 pm

    just made this today. it is sooo gooood and so easy to make. plus its not too sweet. thank you sally. love ur blog.

    will try other cookies recipes. =)


  12. #
    Ashleyposted October 24, 2014 at 12:09 pm

    I just made a double batch of these and used yellow and red food coloring to make them orange for halloween :)

    I stuffed a few with peanut butter cups as well and they turned out PERFECTLY!

    I used a convection oven and they worked when prepared as directed, but I did keep an eye on them.

    Thanks Sally!


    • Sallyreplied on October 24th, 2014 at 6:32 pm

      Very festive!


  13. #
    kyihaposted October 24, 2014 at 11:14 pm

    Hi Sally.might be a silly question but do you bake them in the ball shape or flatten them out prior to baking? Thanks


    • Sallyreplied on October 25th, 2014 at 7:52 am

      in a ball shape


  14. #
    christineposted November 2, 2014 at 4:41 pm

    Hi sally just wanna tell you that your red velvet cookies were so good my family and friends likes it but the only problem is it is too sweet do you have any suggestion to make it a little not too sweet. Im planning to remove the chocolate chip cookie. Can i lessen the suagr too. What will be the measurement.


  15. #
    christineposted November 2, 2014 at 9:41 pm

    Is it gonna change the texture or the taste if i do that. I need your help.


  16. #
    christineposted November 2, 2014 at 11:20 pm

    What if i half the brown and white sugar and cocoa powder. Do you think it will lessen the sweetness. Do you think it will change the taste beside the sweetness.


  17. #
    Jernejaposted November 13, 2014 at 6:23 pm

    Hi Sally! I made these cookies and it bothered me that you could very strongly taste the sugar … I do not mean the sweetness but the Crystalline, the ”granulate-ness”, do you know what I mean? Like the sugar didn’t melt. I am sorry, I am from Europe and I get confused with American recipes. Granulated sugar isn’t the same as powder sugar, right? And I did follow your recipe, I did everything the same. Please help me =)


  18. #
    Mary Martinposted November 18, 2014 at 8:50 am

    I am in europe and used soft brown sugar/ and then caster sugar . I also used plain flour also called cream flour .
    I followed the recipe in grammes. I found the cookies formed perfectly without having to squash them down and had a lovely soft consistancy. I used red colouringpaste and will try with gel next time to get a bling! colour. My kids and my nieces and nephews cleared these in minutes. this will be one of my new Christmas Cookies for this year. Love that you can make in advance and freeze…


  19. #
    Mark Freemanposted November 27, 2014 at 6:37 am

    These turned out great! I substituted regular chocolate chips with white chocolate. We loved the gooey consistency of slightly under baking them. This is definitely going in my cookie rotation.


  20. #
    alishaposted November 29, 2014 at 9:45 pm

    Hey Sally, I was wondering how many cookies this recipe makes? Read through the comments just to see if someone had already asked you the same question but it looks like no one else has yet,


    • Sallyreplied on November 30th, 2014 at 12:04 pm



  21. #
    Toniposted December 4, 2014 at 1:51 pm

    Hi Sally – I’m planning to make these cookies this weekend for friends. My husband has an over the top sweet tooth and recently found out he’s diabetic. Do you have a receipt or suggested alterations for this cookies to make for diabetics? Can’t wait to try this recipe!!!


  22. #
    Monicaposted December 4, 2014 at 6:31 pm

    Omg. I just made these cookies and they are beyond amazing. I know its weird but I hate sweets And I can’t handle more than two cookies at a time–especially chocolate. But with these coookies, they are the PERFECT balance. Not too sweet and not too chocolatey. The best part is the texture. SO MOIST AND SO SOFT….. Its like a cake and a cookie combined. My friends LOVED them and I’m going to keep making these over and over!!!!


  23. #
    Sofeaposted December 6, 2014 at 10:38 pm

    Hello there, may I ask if it’s okay to omit choc chips in the recipe and will it still taste the same?


  24. #
    Malliposted December 7, 2014 at 4:18 pm

    Hi Sally!

    I want to try this for a cookie exchange next weekend and was wondering if the dough would work okay if I chill it over a day – ie I want to prep the dough Thursday night and bake Saturday morning because of my schedule. Also, if I were to use store bought red velvet cake mix, do you have some suggestions?



    • Sallyreplied on December 7th, 2014 at 4:29 pm

      You may chill this cookie dough for up to 4-5 days. Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for longer than a couple hours.


  25. #
    Melanieposted December 8, 2014 at 8:06 am

    Why are you mixing the dry ingredients in a large bowl when you are just adding them to the wet ingridients?


  26. #
    Jasminposted December 11, 2014 at 10:02 pm

    Thanks for this recipe; I can’t wait to try it out!

    How far in advance prior to an event would you recommend baking these cookies?

    Thank you!


    • Sallyreplied on December 12th, 2014 at 7:21 am

      I find they stay soft for about 7 days covered tightly at room temp.


  27. #
    Nicoleposted December 11, 2014 at 11:49 pm

    These are so delicious!! Mine turned out slightly crispy on the outside and gooey in the middle, which is perfect–just the way I like them! I used white chocolate chips instead of semi-sweet (I’m giving them as a Christmas gift), so I thought that’d be more festive :) The only thing…mine didn’t turn out as small or crinkly like your pictures. Maybe the ball I rolled was too big?? Regardless, they were tasty!!


  28. #
    Kellyposted December 13, 2014 at 12:44 am

    Omg this sounds so good…it would be a great addition to my wedding desserts.Thank you I will be trying this for my family they love red velvet cake so I’m sure that they will love this.


  29. #
    Bryanna and Ashleyposted December 14, 2014 at 4:36 am

    Hi Sally!

    Today we were baking for the holidays and we decided to try out your red velvet cookies! They turned out so well and tasted so good! We shared them with our friends and EVERYBODY loved them!

    Thanks for the great recipe!
    Bryanna (13) and Ashley (10)


  30. #
    Jannaposted December 15, 2014 at 2:01 pm

    This recipe looks delicious! I planned on making these for my husband’s coworkers and for holiday cookie gifts but I want to omit the red food coloring. A large amount of beet powder isn’t in my budget…but could I make these with cooked beet purée to make them red and would I need to change the amounts at all? I’m not an expert baker so I thought I’d ask before messing something up! Haha. Thanks, Janna :)


  31. #
    rosaposted December 19, 2014 at 10:21 pm

    Hi Sally!

    I was just wondering about many how many cookies come out of this mix?


    • Sallyreplied on December 20th, 2014 at 10:19 am

      Yield: 18 cookies


  32. #
    Cristinaposted December 20, 2014 at 9:07 am

    Hi sally, i’ve made this cookies about 4 times and although they are delicious they dont look nothing like the pictures above , when rollong the dough it sticks alot to my hands and the balls end up having like a lot of peeks and I see that yours are really neat , also my cookies dont end chunky then end up flat , what could be going wrong? I chill the dough for like about half a day.

    I hope you can answer ;)


    • Sallyreplied on December 20th, 2014 at 10:13 am

      Hi Cristina, it sound alike your dough is a little too wet which is causing the sticking and the flat appearance. I suggest adding 2-3 Tablespoons of flour to the cookie dough. This should help! Don’t forget to chill the cookie dough too.


  33. #
    rosaposted December 20, 2014 at 5:07 pm

    Hi Sally,
    I know this is sort of a silly question, but what if weren’t to add the food coloring would it affect the cookies?


    • Sallyreplied on December 20th, 2014 at 5:13 pm

      Not at all! They would be brown. Still taste the same.


  34. #
    Joyceposted December 23, 2014 at 12:04 am

    Hi Sally!

    These are awesome! I made two batches one red and the other green…they were a big hit!!!

    Thanks again for sharing!!!



  35. #
    Deannaposted December 23, 2014 at 3:32 pm

    I made the balls 1 tablespoon size and made 34 cookies from the one batch …they were smaller but just as yummy….I also used convection bake and baked for eight minutes….they turned out perfect. I used the mini white chocolate chips so it made it easier to make the cookies smaller….great snack size to put on a baking plate at christmas. Also I have allergies so I did half with the coloring and half without. They turned out equally good.


  36. #
    Nancyposted December 23, 2014 at 4:21 pm

    My daughter baked the cookies, so today I also baked them. They are so good, she ended up with more than 18, my yield was 42 med. cookies, which will look great on the Christmas cookie tray.


  37. #
    Apple G.posted January 5, 2015 at 10:23 pm

    Hi Sally!
    I find your cookies very interesting. Thank you for sharing it to us! :) I was just wondering, if I use 1.5 tbs in rolling the dough will it turn out the same size as your Strawberry Chocolate Chip cookies? I hope you can answer. :)


    • Sallyreplied on January 6th, 2015 at 9:13 am

      Yep, they should!


  38. #
    Rishposted January 7, 2015 at 11:58 pm

    Hi, I like your cookie recipes! Just wondering what isnthe difference between this recipe compared to your other chocolate chip cookie recipes that has cornstarch? Thanks!


  39. #
    Saskiaposted January 9, 2015 at 8:21 am

    I made these for Christmas and they tasted great, but i couldn’t get them as red as you.. The color was great before adding the dry ingredients, but the cocoapowder made it all dark again. No matter how much food coloring I put it.


  40. #
    Sarahposted January 18, 2015 at 4:28 pm

    Hi! What kind of beet powder do you use and where can I get some?


  41. #
    Cynthiaposted January 19, 2015 at 5:11 pm

    Could you use almond milk instead of regular milk?


  42. #
    Elizabethposted January 23, 2015 at 4:47 pm

    Oh my goodness, thanks so much for this recipe! These cookies are the moistest, most decadent cookies I’ve ever had. I will be sharing with my friends later!


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