Pink Velvet White Chocolate Cookies (Printer Friendly)

Soft, chewy pink cookies studded with creamy white chocolate chips for a festive touch.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
09 - 2 teaspoons pink gel food coloring

→ Add-Ins

10 - 1 cup white chocolate chips

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use an electric mixer to cream softened butter and sugar until pale and fluffy, approximately 2-3 minutes.
03 - Beat in egg and vanilla extract until well combined. Add pink gel food coloring and mix until evenly tinted throughout.
04 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
05 - Gently fold in white chocolate chips using a rubber spatula.
06 - Cover bowl with plastic wrap and refrigerate dough for 30 minutes to help maintain cookie shape during baking.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough and place them 2 inches apart on prepared baking sheets.
09 - Bake for 10-12 minutes until edges are set but centers remain soft. Cookies will appear slightly underbaked and firm as they cool.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.

# Pro Advice:

01 -
  • The dough comes together in one bowl with no fuss, and the pink color makes every batch feel like a celebration.
  • These cookies stay soft and chewy for days, with white chocolate adding pockets of creamy sweetness in every bite.
  • They're versatile enough for birthday parties, Valentine's Day, or just because you need something bright on a gray afternoon.
02 -
  • Don't skip the chilling step, or your cookies will spread too thin and lose that soft, pillowy texture.
  • Pull them from the oven when they still look slightly underdone in the center, because they continue baking on the hot pan.
  • Use gel food coloring instead of liquid to get vibrant color without adding extra moisture to the dough.
03 -
  • Press a few extra white chocolate chips onto the tops of the dough balls before baking for a bakery-style look.
  • If your dough feels too soft to scoop, pop it back in the fridge for another 10 minutes.
  • Use a cookie scoop to keep them uniform in size so they bake evenly and look professional.
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