CRUMBL red velvet chocolate chip cookies are the perfect combination of a red velvet cookie and a chocolate chip cookie. They are thick, soft, chewy, and packed with white chocolate chips. With each bite from these red velvet white chip cookies, you’ll fall deeper and deeper back into your fondest childhood memories!
Since you’re here, I know you’ll also enjoy these CRUMBL Kentucky Butter cake Cookies, Easy CRUMBL Lemon Glaze Cookies, Fruity CRUMBL Strawberry Shortcake Cookies, CRUMBL Cornbread Cookies with Honey buttercream, Chewy CRUMBL Churro Cookies and also CRUMBL Waffle cookies with Buttercream Frosting.
After trying the CRUMBL red velvet white chip cookie, I was hooked. They are thick, buttery, and combine vanilla and chocolate flavors in the most perfect way.
Immediately, I went home and got to work. I had to make them, and I had to make them NOW! So after a few batches, we were able to get something pretty close to the real deal.
This is the best red velvet chocolate chip cookie ever!
This cookie recipe takes a chocolate chip cookie recipe and turns it into something out of this world. By adding a little cocoa powder and red food coloring I was able to create, possibly, your favorite treat ever!
These cookies right here are the sort of recipe that you can whip up anytime and enjoy when those craving hit. Of course you can also share these beauties because they’re GIANT!
Why you need to make this recipe!
- They taste like the best red velvet cookie you’ve ever had.
- Each cookie has a perfect balance of vanilla and chocolate flavors.
- This red velvet cookie recipe requires no chilling time.
- It makes giant red velvet cookies.
Ingredients for red velvet white chocolate chip cookies.
Here are the ingredients you will need to make these. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use either salted or unsalted butter for this recipe, just make sure it is softened.
- Brown sugar & granulated sugar– this recipe uses a mixture of both brown sugar and granulated sugar to give you that ooey gooey chocolate chip cookie texture.
- Egg– The egg is the binding agent, made sure to use an egg at room temperature.
- Red food coloring– Make sure to use gel food coloring to not add too much unnecessary liquid into the cookie dough.
- White vinegar– The white vinegar will enhance the red gel food coloring’s color once the cookies are baked.
- Flour– All-purpose flour works great for this recipe.
- Corn starch– The corn starch will keep this cookie soft and tender.
- Cocoa powder– You will need a little bit of baking cocoa powder to give it that authentic red velvet flavor.
- Salt– Always add a little salt to your baked goods to balance out the sweetness
- Baking soda– The baking soda will give these cookies a little height.
- White chocolate chips– I heard from someone that CRUMBL uses Guittard chocolate in their cookies so if you want something very similar to the real deal use that brand.
What is red velvet and why is it so good!?
Traditionally red velvet is a type of cake that is rich in flavor with a soft and moist crumb. It is flavored with both chocolate and vanilla to bring this harmonious flavor profile to life.
This traditional cake is distinguished by its red color. Back in the day people didn’t use red food coloring but got that color from using a non-dutched, anthocyanin-rich cocoa powder and vinegar.
Today we take a little bit of a shortcut and use red food coloring but the flavor is just as good, especially if paired with Cream cheese frosting.
How to make the best white chip red velvet cookies ever
This is how you can make red velvet cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and granulated sugar together.
- Mix the dry ingredients together and set aside.
- Add in the egg, vanilla extract, vinegar, and red gel food coloring and mix.
- Add in the dry mixture to the wet mixture, and mix just until the flour mixture disappears.
- Fold in the white chocolate chips.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls.
- Pull each cookie dough ball in half then press the two pieces together, keeping the jagged-edge side facing up (check the photos) then place on the lined baking sheet.
- Bake the cookies in the preheated oven and enjoy!
Frequently asked questions – FAQ
Can you make these cookies without an electric mixer or a stand mixer?
You sure can. I usually prefer an electric mixer when making these because it makes it go by much faster.
But if you want to try making these red velvet chocolate chip cookies without, make sure your butter is softened and beat it well with the sugar and eggs to get everything properly emulsified.
Can you make red velvet desserts without red food coloring?
Red velvet is called red velvet because it is red. So If you’re wanting to make a redvelvet dessert make sure to use red food coloring.
Of course, it is gonna taste just as good without the food dye but it won’t look the part so make sure to use red food coloring!
How to store CRUMBL red velvet chocolate chip cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days.
You can also store these cookie sin the fridge in an airtight container for up to 7 days. Or in the freezer in an airtight container for up to a month.
Once you’re ready to enjoy these cookies just pop them in the microwave for a few seconds to a delicious and gooey white chocolate red velvet chocolate chip cookie experience.
CRUMBL red velvet white chip cookies copycat recipe
If you made these copycat crumbl red velvet chocolate chip cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL red velvet white chocolate chip cookies
Ingredients
- 1 stick butter softened ( ½ cup or 8 tbsp)
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1-2 teaspoon red gel food coloring
- ½ teaspoon white vinegar
- 1 & ½ cup all purpose flour
- 3 tablespoon cocoa powder
- ¼ cup corn starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips Use really good quality white chocolate so that your cookies taste like CRUMBL's
Instructions
- Preheat the oven to 350F then line a large baking sheet with parchement paper and set aside.
- In a medium bowl, mix the flour, corn starch, cocoa powder, baking soda, and salt together and set aside.
- In a large bowl, cream the butter, brown sugar and granulated sugar together.
- Add in the egg, vanilla extract, vinegar, and red gel food coloring and mix until combined.
- Add in thedry mixture and mix just until the flour mixture disappears. Fold in the white chocolate chips.
- Using a large cookie scooper, scoop out 8 equally sized cookies dough balls. Pull each cookie dough ball in half then press the two pieces together, keeping the jagged-edge side facing up (check the photos) then place on the lined baking sheet.
- Bake the cookies in the preheated oven for 9 minutes then let them cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
- Enjoy with a tall glass of cold milk!
Nutrition
Thank you for making it all the way down here 🙂
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Leaanna
What can I substitute for corn starch?
Chahinez
Flour 1:1 ratio
Monica
There are amazing! I’ve had to make them four times this week, as they keep disappearing! Love them!
Chahinez
So glad you enjoyed these Monica!
Valissa
Please note – when you double the recipe the flour in grams does not change. I weighed the flour as recommended on the doubled amount on the recipes and the cookies were a total disaster. When I reviewed what I had done, I went back to the single batch and noticed the flour amount in grams was the same. Please make sure this gets changed for those of us who weigh rather than measure. To end on a positive note, they taste divine, they are just flat!
Chahinez
Hi Valissa! So sorry to hear you had this problem but the flour measurement doubles when you click the x2.
Rin C
Wow. Wow. Wow. These taste amazing. I made them with half the corn starch and without the chocolate chips. I instead topped it with a bit of cream cheese icing. They were so soft and decadent with great flavor. 10/10 recipe, and I will definitely be making these again in the future. Can’t wait to see what I make of yours next!!!
Chahinez
Thank you so much! I’m glad you like them!
Carmen
Loved this recipe so much! I bake a lot but this is the first time that when I make BIG cookies, they stay thick and don’t flatten!! They came out super chewy and decadent – not cakey at all! Definitely my new favourite cookie recipe <3
Chahinez
So glad to hear that!
ju
Can I skip the white vinegar if I don’t have it?
Chahinez
Yes you can, just use water instead.
Chahinez
Nina Jones
Seriously the BEST Red Velvet Cookie ever! I made 20 cookies and sandwiched them together with my buttercream/cream cheese frosting. They are oh my goodness delicious! Thank you for sharing your recipes!
Chahinez
BEst compliment ever!! Than kyou so much Nina!
Aunt Charlee
So, this makes just 8 cookies? Can you double the recipe or make them smaller without compromising the taste and essence of the cookies?
Chahinez
Yes you can! Just bake them for a few minutes less 🙂
Chahinez
Maddie
Better than Crumbl when you make them yourself 😊 I was worried about them spreading too much but they didn’t at all and even had to flatten them a little. I’ll definitely be making these again once they’re gone!
Chahinez
Homemade always winS!!!
Kulsum
My favourite!! Taste better than I expected them to and so simple to make. Thanks a lot
Chahinez
So glad to hear you enjoyed them, Kuslum!
chahinez
Hannah
LOVED THESE! Super easy and my family devoured them 🥰
Chahinez
I love it! thank you so much for trying them and letting me know everyone loved these!
Chahinez
caroline
delicious! one of my favs, so creamy and good my family finished them so quickly and were begging me to make more!
Chahinez
I love hearing this! Thank you so much for sharing Caroline 🙂
Chahinez
Katie
Definitely recommend!! Make sure keep a close eye on the cookies around that 9-10 minute mark, because the white chocolate chips burn easily. Other than that, the cookies were so decadent, thick and chewy! One of my new favorites!
Chahinez
Thank you so much for sharing this thorough review, Katie! Which chocolate chips did you use for this recipe? I know that some brands burn faster than others.
So so happy you loved these cookies!
Chahinez
Hulda
Hellow
Can I make this without using brown sugar
Chahinez
Hi there! Brown sugar is definitely a must to give you that chocolate chip cookie texture. Soft and gooey while still having a stable body!
Chahinez