White Chocolate Dipped Red Velvet Cookies
Soft & chewy red velvet cookies made from scratch. Dip them in white chocolate and give each one a shower of festive sprinkles.
A quick break from the healthy January recipes today. Sorry?
I made a batch of red velvet cookies this weekend for my best friend, Erin. Erin was my roommate before I moved in with Kevin. She lived with me for the first year of Sally’s Baking Addiction’s life. Last night, she told me that she remembers the moment after I first pressed publish. (gah! those iPhone photos!) I walked out of my bedroom in my pink fuzzy socks and said “no one is going to read it!”
Thank you, Erin, for putting up with all the weekend baking.
Erin came over last night to see the new apartment. We also inhaled some sprinkle-tastic, white chocolate dipped, chewy red velvet cookies. For the record, these cookies are phenomenal with wine. Try it.
Anyway. These cookies are quite festive, no? The sprinkles warm my heart. ♥
A lot of red velvet first timers always ask me… what does it taste like? Is it just red chocolate? Well, to be honest… red velvet tastes like vanilla and chocolate combined. More chocolatey than a piece of vanilla cake but less fudgy than a brownie. Does that make sense? A harmonious, buttery marriage of chocolate and vanilla together. Dip all that into some pure white chocolate and you’ve got yourself one impeccably tempting dessert.
Today’s cookie recipe is a spin-off of my Red Velvet Chocolate Chip Cookies. 100% from scratch, these soft & chewy red velvet cookies have been a huge hit so far with readers. Looking for a cake mix version? Make these cookies and substitute red velvet mix.
For dipping, use pure white chocolate. Pure white chocolate found in the baking aisle, such as Ghirardelli. Do not use white chocolate chips. They do not melt down properly unless you add shortening. And if not careful, your “white chocolate” coating could taste waxy with all that shortening.
For these reasons, I recommend pure white chocolate for dipping.
Make sure the cookies are relatively cool before you dip them into the white chocolate. Once the chocolate has set, the cookies are perfect for travel. I simply piled the leftover cookies onto a paper plate tucked inside a large zipped-top bag for Erin to take home.
They’re such a simple, festive cookie to make for Valentine’s Day. And to be honest – any occasion! Use different colored sprinkles depending on the holiday.
Red velvet lovers, you are about to enter into cookie heaven. Warning: you may never turn around!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature.
- 3/4 cup (150g) packed light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 1 egg, at room temperature1
- 1 Tablespoon (15ml) milk
- 2 teaspoons vanilla extract
- 1 Tablespoon red food coloring (liquid or gel)
- 10 oz (280g) pure white chocolate2
- 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. 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 3 days. 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 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies if you'd like them spread out more. Allow to cool for at least 25 minutes on the baking sheets before dipping.
- In a small microwave safe bowl, melt the white chocolate in 15 second increments, stirring after each time until perfectly smooth. White chocolate seizes very quickly, so be careful. Dip half of each cookie into white chocolate and top with sprinkles, as pictured above.
- Allow the chocolate to set. I stuck my cookies in the refrigerator for 20 minutes. Store cookies in an airtight container at room temperature for up to 7 days.
- Make ahead tip: Cookies can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before enjoying. Cookie dough balls can also be frozen up to 2-3 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.
- For dipping, use pure white chocolate if you can. Pure white chocolate found in the baking aisle, such as Ghirardelli. Do not use white chocolate chips. They do not melt down properly as a smooth coating.
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PS: I found these heart sprinkles at Target in the $1 section. I’ve also seen similar sprinkles at Michaels and Hobby Lobby!
Try my Red Velvet Cheesecake Brownies next!