Red Velvet Cookies Recipe
Red velvet cookies are a delightful fusion of flavor and texture, boasting a soft, melt-in-your-mouth interior with a striking red hue that makes them irresistible. Infused with creamy white chocolate chips and the subtle crunch of macadamia nuts, these cookies offer a decadent treat that’s perfect for any occasion. Their bold color and luxurious ingredients set the stage for a dessert that feels indulgent without being overly sweet. Imagine biting into a cookie that’s rich, chewy, and just a little bit crisp at the edges—a sensory experience that’s sure to captivate anyone who tries them.
Ingredients Overview
Each ingredient in this red velvet cookie recipe serves an essential role in creating the perfect balance of taste and texture. The boxed red velvet cake mix acts as a time-saving shortcut, offering all the flavors of a classic red velvet cake in a simple format, without compromising on taste. Butter, when creamed to a smooth consistency, provides the cookies with their rich, tender crumb, while eggs contribute to the structure and fluffiness.
White chocolate chips melt slightly during baking, adding pockets of sweetness throughout the cookies. Their creamy richness contrasts beautifully with the slight tang of red velvet. Finally, the macadamia nuts introduce a subtle crunch, balancing out the soft, chewy cookie base with a nutty, buttery flavor. Together, these ingredients create a symphony of textures and tastes that make these cookies truly unforgettable.
Step-by-Step Instructions
To create these heavenly red velvet cookies, start by preheating your oven to 350°F (175°C). While the oven is heating, prepare the dough. Using a stand mixer fitted with a paddle attachment, cream the butter for approximately two minutes until it becomes light and fluffy. This step is crucial, as it ensures that the cookies have a tender, melt-in-your-mouth texture.
Once the butter is perfectly creamed, add the red velvet cake mix and eggs to the bowl. Mix until everything is well combined and a thick batter forms. As the final touch, fold in the white chocolate chips and chopped macadamia nuts by hand, ensuring that each bite is filled with a balance of soft chocolate and crunchy nuts.
When portioning the dough, aim for 52g to 54g per cookie, shaping the dough loosely into balls. The rough, imperfect shape allows for a beautifully rustic appearance once baked. Place each dough ball on a muffin-top cookie tray or a baking sheet lined with parchment paper, leaving at least 3 inches of space between them to allow the cookies to spread evenly.
Bake the cookies for 13 to 16 minutes, checking for that perfect moment when the tops are set and just beginning to crack. The cookies will continue to firm up as they cool, so resist the urge to overbake them. Once out of the oven, let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips & Frequently Asked Questions
Creaming the Butter:
Cream the butter for at least two minutes until it’s light and fluffy. This step ensures a tender, moist texture in the finished cookies.
Perfect Cookie Consistency:
To achieve the perfect consistency, make sure the dough is thick but not dry. If the dough feels too sticky, refrigerate it for 15 minutes before shaping.
Ingredient Swaps:
Feel free to swap the macadamia nuts with pecans or walnuts if desired. Dark or milk chocolate chips can also be substituted for white chocolate for a different flavor profile.
Measuring the Dough:
Use a kitchen scale to measure the dough between 52g and 54g for even-sized cookies. This will ensure uniform baking and a professional appearance.
Homemade Red Velvet Mix:
While a boxed mix is convenient, you can use your own homemade red velvet cake mix if you prefer a more from-scratch approach.
Checking for Doneness:
The cookies are done when they start to crack on top. They may appear slightly soft, but they’ll firm up as they cool.
Preventing Spread:
To prevent the cookies from spreading too much, make sure the dough is chilled before baking, and avoid overcrowding the baking sheet.
What to Serve with These Red Velvet Cookies
Red velvet cookies are versatile and can be paired with a variety of beverages and accompaniments. For an indulgent experience, serve them with a mug of rich hot chocolate or a warm cup of coffee. The bitterness of coffee perfectly complements the sweet white chocolate and macadamia nuts, creating a balanced flavor experience. If you’re serving these cookies as part of a dessert spread, consider offering them alongside a scoop of vanilla or cream cheese ice cream. The creaminess of the ice cream will contrast beautifully with the chewy, dense texture of the cookies, making for an elevated dessert presentation.
How to Store and Freeze Red Velvet Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to five days. If you’re planning to make them ahead of time, they can also be frozen. For best results, freeze the dough before baking by portioning it into individual dough balls. Place the dough balls on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a resealable freezer bag. When ready to bake, simply place the frozen dough on a baking sheet and bake for 1-2 minutes longer than the original recipe instructions.
If you’ve already baked the cookies, allow them to cool completely before placing them in an airtight container or resealable freezer bag. These cookies freeze well for up to three months, making them a perfect make-ahead treat for special occasions.
Whether you’re baking for a special occasion or simply indulging in a sweet treat at home, these red velvet cookies are sure to delight. Their combination of rich red velvet, creamy white chocolate, and crunchy macadamia nuts creates a cookie experience that feels both familiar and luxurious. With their eye-catching color and irresistible texture, these cookies are bound to become a favorite. Serve them with a warm beverage or alongside your favorite dessert, and don’t hesitate to get creative with flavor variations to make the recipe your own.
Ingredients
3 oz Chopped macadamia nuts
3/4 cup White chocolate chips
1/2 cup Butter
2 Eggs
1 box Red Velvet Cake Mix
Instructions
Preheat your oven to 350°F (175°C).
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter for about 2 minutes until smooth and fluffy.
Add the cake mix, eggs, and white chocolate chips to the creamed butter. Mix on medium speed until a thick batter forms, then fold in the chopped macadamia nuts.
Scoop out portions of the dough, around 52g to 54g each, and gently roll them into rough balls (they don’t need to be perfectly shaped). Arrange them on a muffin-top cookie tray, or alternatively on a baking sheet lined with parchment paper, ensuring about 3 inches of space between each cookie.
Bake for 13-16 minutes, or until the cookies are set and just starting to crack on the surface.
Allow the cookies to cool slightly before transferring them to a wire rack to cool completely. Enjoy!
Red Velvet Cookies Recipe
Ingredients
- 3 oz Chopped macadamia nuts
- 3/4 cup White chocolate chips
- 1/2 cup Butter
- 2 Eggs
- 1 box Red Velvet Cake Mix
Instructions
- Preheat your oven to 350°F (175°C).
- In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter for about 2 minutes until smooth and fluffy.
- Add the cake mix, eggs, and white chocolate chips to the creamed butter. Mix on medium speed until a thick batter forms, then fold in the chopped macadamia nuts.
- Scoop out portions of the dough, around 52g to 54g each, and gently roll them into rough balls (they don’t need to be perfectly shaped). Arrange them on a muffin-top cookie tray, or alternatively on a baking sheet lined with parchment paper, ensuring about 3 inches of space between each cookie.
- Bake for 13-16 minutes, or until the cookies are set and just starting to crack on the surface.
- Allow the cookies to cool slightly before transferring them to a wire rack to cool completely. Enjoy!