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This single serve red velvet cookie is rich, chewy, and packed with white chocolate chunks that melt into creamy pools all over the top. Baked as one large cookie with a glossy center and just-set edges, it delivers all the flavor of red velvet cake in cookie form, without committing to a full batch.
Want more single serve cookie recipes? Check out this chocolate chip cookie for one, this double chocolate chocolate chip cookie, or even this single serve peanut butter cookie recipe.
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One of my favorite versions used Tony’s white chocolate cheesecake strawberry chocolate, and it was honestly incredible with the red velvet base. That said, classic white chocolate chunks are just as good and give you those melty pools throughout the cookie. White chocolate chips or even regular chocolate chips also work, making this a forgiving, flexible single serve recipe you’ll want to make again and again.
Why You’ll Love This Single Serve Red Velvet Cookie
- Perfect single serving recipe when you don’t want a full batch
- Made with simple pantry ingredients
- Uses one egg yolk for richness and chew
- No mixer needed, just a medium bowl and rubber spatula
- No chilling required
- Thick, chewy center with a shiny top
- Loaded with white chocolate chunks or white chocolate chips
Ingredients You’ll Need
Here’s everything you need to make this single serving red velvet cookie:
- Unsalted butter (or salted, both are fine honestly)
- Brown sugar and white sugar
- Egg yolk, at room temperature
- Vanilla extract
- Gel red food coloring
- All-purpose flour
- Cocoa powder
- Cornstarch
- Baking soda
- Salt
- White chocolate chunks or white chocolate chips
All ingredients are measured in tablespoons and teaspoons, making this recipe super approachable and easy to scale.
How to Make a Single Serve Red Velvet Cookie
Scroll down to the recipe card for exact measurements and bake time.
- Preheat the oven Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Mix the wet ingredients In a medium bowl, whisk together the melted butter, brown sugar, and white sugar until glossy. Whisk in the egg yolk, vanilla extract, and red food coloring.
- Add the dry ingredients Sprinkle the flour, cocoa powder, cornstarch, baking soda, and salt over the bowl. Fold gently with a rubber spatula just until combined.
- Add the white chocolate Fold in most of the white chocolate chunks, saving a few for the top of the cookie.
- Bake Form the dough into one large ball and place it on the prepared cookie sheet. Bake for about 13 minutes, until the edges are set and the center looks slightly underbaked and glossy.
- Finish & cool Press the remaining white chocolate chunks into the top of the cookie while warm, I even added a Dove chocolate heart for a show stopping look. Let cool on the pan for 5–10 minutes before enjoying.
Why This Recipe Works
- Melted butter and egg yolk yield rich flavor and shiny top
- Cornstarch keeps the cookie chewy, not cakey
- No baking powder means a dense, bakery-style texture
- A short bake time keeps the center soft
Tips & Storage
- Baking tip: For the glossiest center, pull the cookie from the oven when the middle still looks slightly underbaked, it will continue setting as it cools.
- Store the baked cookie in a ziplock bag at room temperature for up to 2 days
Frequently Asked Questions – FAQs
Yes. The cookie will still have classic red velvet flavor from the cocoa powder and vanilla extract, but it won’t have the signature red color. This won’t affect the texture or bake time.
Using just the egg yolk adds richness and helps create a chewy texture without making the cookie cakey. It also contributes to the glossy center that makes this single serve red velvet cookie so indulgent.
Absolutely. White chocolate chips work well, but white chocolate chunks melt more irregularly and create those gooey pools of chocolate on top of the cookie. Both options are delicious.
The cookie is ready when the edges look set and the center still appears slightly underbaked and glossy. It will continue to set as it cools on the cookie sheet.
Yes. You can double the ingredients to make two large cookies or divide the dough into two smaller cookies. The bake time may need to be reduced slightly if making smaller cookies.
A cakey texture usually means too much flour or overmixing the dough. Measuring the flour carefully and mixing just until combined helps keep this cookie dense and chewy.
This cookie dough is designed to be baked right away, but it can be chilled briefly or frozen if needed. If baking from frozen, add 1–2 minutes to the bake time. You might also need to flatten it slightly before baking it.
This recipe uses melted butter, brown sugar, and an egg yolk to create a rich, chewy texture with a glossy center, all without making a full batch. It’s designed specifically as a single serving red velvet cookie.
Yes, divide the cookie dough in half to make two cookies. Bake them for about 9 minutes since they’ll be smaller than the single cookie.
Single-Serve Red Velvet White Chocolate Chunk Cookie
Ingredients
- 2 tbsp unsalted butter melted and slightly cooled
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar
- 1 large egg yolk room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp red gel food coloring
- 6 tbsp all-purpose flour
- 1 tsp unsweetened cocoa powder
- 1/4 tsp cornstarch
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup white chocolate chunks or chips
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the melted butter, brown sugar, and granulated sugar until glossy and smooth.2 tbsp unsalted butter, 2 tbsp light brown sugar, 1 tbsp granulated sugar
- Whisk in the egg yolk, vanilla, and red food coloring until fully combined and shiny.1 large egg yolk, 1/2 tsp vanilla extract, 1/2 tsp red gel food coloring
- Sprinkle the flour, cocoa powder, cornstarch, baking soda, and salt over the bowl. Fold gently with a spatula just until combined, don’t over mix.6 tbsp all-purpose flour, 1 tsp unsweetened cocoa powder, 1/4 tsp cornstarch, 1/8 tsp baking soda, 1/8 tsp salt
- Fold in most of the white chocolate chunks, saving a few for the top.1/4 cup white chocolate chunks
- Form the dough into a thick ball, place on a parchment-lined plate or tray, and bake for 13 minutes until the edges look set, center look slightly underbaked and glossy.
- Press more white chocolate chunks into the top while still warm for a more bakery style cookie look if you'd like.
- Optional but elite: sprinkle a tiny pinch of flaky salt. Let cool on the pan for 10–15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
