Get ready to tantalize your taste buds with the most Instagram-worthy cookies you'll ever bake! These Red Velvet Cookies with White Chocolate Chips and Blueberries are about to become your new obsession - a perfect blend of decadent red velvet, creamy white chocolate, and burst-in-your-mouth blueberries that will make your friends think you've secretly trained as a professional pastry chef. Imagine biting into a cookie that's not just a treat, but an experience - rich, vibrant, and absolutely irresistible!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup white chocolate chips
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, and baking powder until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Mix in the red food coloring and vanilla extract until the batter turns a vibrant red color.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the white chocolate chips and blueberries using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- For the most vibrant red color, use a high-quality gel food coloring instead of liquid food coloring.
- Make sure your butter is truly softened (but not melted) to ensure the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Freeze your blueberries for 10-15 minutes before adding to the dough to prevent color bleeding.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely before storing to prevent moisture buildup.
- For extra indulgence, sprinkle a few white chocolate chips on top of each cookie right after baking for a beautiful finish.
- If you want softer cookies, slightly underbake by removing them from the oven when the edges are just set.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
