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Soft & Chewy Red Velvet Cookies

January 8, 2015 by thedomesticrebel | 12 Comments

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Red Velvet Cookies stacked with milk and red and white straws on light backgroundSome of you may not know, but my dad is a popular history teacher at the local high school. And because we live in a smaller kind of city, I tend to run into his current or former students quite often.

Most of the time, I’m totally cool when they ask me if I’m Mr. Parker’s daughter, or if they rave to me about the treats I baked that he’d bring to class. Because most of the time, I’m not in a completely awkward position to talk about my dad.

Like, say, while I’m shopping for bras and undies at the Victoria’s Secret sale. Yeah, totally not the time when I want to be approached, much less talk about my father. The only thing slightly more embarrassing than holding a fistful of discount underwear is holding a fistful of discount underwear while a teenager tells you how much they love your dad. That’s great, but um, can you not tell me this here? Like, can we go to the food court or something and talk about it? I just really cannot have this conversation while I’m digging feverishly in a bin full of bras, thankyouverymuch.

So kiddos out there, please, please only approach me when I’m not buying something awkward, embarrassing, or compromising. I beg of you. I’ll listen to your stories about my dad telling the best jokes and your compliments over my cupcakes all day long, but as long as I’m not holding Prep H in my hands while juggling numerous boxes of clearance feminine products in my hands, mmkay? Thank you!

Anywho. One of his students mentioned these cookies to me in passing and how much they LOVED them. If I do remember correctly, they proclaimed them the “best cookies ever” which made me both blush from excitement and also beg them to be my best friend and tell me that constantly. (Craving validation, much?) However, that kid has some seriously good taste because these cookies rocked my face off, and I don’t even like red velvet that much.

Red Velvet Cookies stacked on red and white backgroundI know, I know. A red velvet hater is kind of an abomination. BUT(!!) I found these cookies to be incredibly awesome. First, they’re supremely soft and chewy, with delightfully crisp edges. Second, they’re studded with sweet white chocolate chips throughout, giving these nice pockets of fabulous white chocolate gooeiness. And third, the red velvet flavor is strong and rich – the perfect blend of vanilla and cocoa mixed with that gorgeous red color. They’re pretty much love at first bite.

And proclaiming your love for these is totally normal. Just maybe don’t do it in a Victoria’s Secret.

Red Velvet Cookies stacked on red fabric against white milk glasses in background

Print Recipe
5 from 1 vote

Soft & Chewy Red Velvet Cookies

Soft, chewy and ultra rich, these gooey Red Velvet Cookies are a red velvet lover's dream! You'll be surprised at how fantastic and easy these unforgettable cookies are to whip up, and how they're even easier to eat!
Prep Time2 hrs
Cook Time11 mins
Total Time2 hrs 11 mins
Course: Cookies
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3/4 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1 & 1/4 cups red velvet cake mix the dry mix
  • 1 & 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 & 1/2 cups white chocolate chips divided

Instructions

  • In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for about 2 minutes, or until creamy and smooth. Beat in the egg and the vanilla to combine. Lastly, add in the red velvet cake mix, flour, and baking soda until a soft dough has formed. Stir in ONE cup of the white chocolate chips.
  • Chill the mixture in the fridge for AT LEAST two hours, or overnight if possible. Chilling is MANDATORY as it prevents the cookies from spreading into thin, globby saucers during baking. I promise, this is worth the extra time!
  • Once dough has chilled, preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or spray them lightly with cooking spray. Drop rounded Tablespoon-sized balls of dough onto each cookie sheet, keeping about 2" apart from one another. Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly undone but do NOT overbake as they will continue to set up as they cool.
  • Place a couple more white chocolate chips onto the tops of the freshly-baked cookies for an extra bit of sweetness or to make them prettier, if you'd like. Allow them to cool on the pans before serving.

Red Velvet Cookies stacked with milk glasses in backgroundSoft, chewy, gooey and FABULOUS. These are awesome!

Have a fantastical day!!

xo, Hayley

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Comments

  1. Betsy | JavaCupcake.com says

    January 8, 2015 at 3:01 am

    These are PERFECT. Bright, colorful and vibrant. Love them for V-Day! <3

    Reply
  2. Kevin Riley says

    April 19, 2015 at 5:27 pm

    Mine came out kinda hard. Any advice on how to make them the at touted soft n gooey if not mega fluffy too? Kevin

    Reply
    • thedomesticrebel says

      April 19, 2015 at 7:39 pm

      Hey Kevin! I would suggest underbaking them just by a minute or so and letting them cool completely on the baking sheet before transferring them to an airtight container. This will ensure they’re gooier in the center 🙂

      Reply
  3. Emo says

    July 28, 2015 at 9:36 am

    5 stars
    This looks heavenly; I am going to be making up to 100 of these for my wedding in August! I am no cook or baker by any means, so pardon me if my question sounds stupid!

    Would I be able to make these in advance and store them (somehow) for the day of the wedding? Ex: Make them on a Friday, so that they will be ready on the following Sunday. Or should I just wake up 5 am on Sunday and bake them then?

    Reply
    • thedomesticrebel says

      July 28, 2015 at 2:22 pm

      They will be good for a couple days at room temperature, or you could freeze them and thaw out the day of. Hope that helps!

      Reply
  4. Madi says

    January 16, 2017 at 8:03 pm

    Hi! These look amazing and just what I was looking for. These seem perfect for Valentine’s day, but I was just wondering what you would suggest for baking these in heart shapes? Should the dough be frozen or prepped in any other way before baking?

    Reply
    • thedomesticrebel says

      January 17, 2017 at 12:44 pm

      Hi Madi, I do not recommend making these into shaped cookies as they do not have the right structure for that. Sorry!

      Reply
  5. Isabel says

    June 19, 2017 at 12:19 pm

    Would you able to do this with other cake mixes? I tried this recipe and it was fantastic!!!!

    Reply
    • thedomesticrebel says

      June 19, 2017 at 3:44 pm

      Hi Isabel, yes, it totally would work with other flavored mixes!

      Reply

Trackbacks

  1. Gluten Free Red Velvet Valentine Cupcakes says:
    January 27, 2015 at 10:05 pm

    […] Soft & Chewy Red Velvet Cookies […]

    Reply
  2. Delicious Valentine’s Day Treats — The [email protected] says:
    February 12, 2015 at 4:35 pm

    […] Photo and recipe: The Domestic Rebel […]

    Reply
  3. Products Blog says:
    July 26, 2017 at 10:43 pm

    Red Velvet Cookie Mix

    […] aking sheets with silicone liners or spray them lightly with cooking spray. Drop […]

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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