Imported from the web

Red Velvet White Chip Crumbl Cookies

Name: Red Velvet White Chip Crumbl Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.5 cup salted butter (softened); 0.5 cup granulated sugar; 1.5 cup brown sugar; 2 eggs; 1.5 tbsp vanilla extract (Pure or imitation extract may be used.); 4 cup all-purpose flour; 0.5 cup cocoa powder (Dutch-processed dark cocoa is recommended; regular unsweetened cocoa may also be used.); 2 tsp baking soda; 1 tsp salt (Add a pinch or two more if using unsalted butter.); red food coloring (Gel food coloring is recommended because it is more concentrated and adds less liquid than liquid coloring.); 2 cup white chocolate chips (Any brand may be used; Guittard is suggested for a closer copycat.)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Giant, soft red velvet cookies with a rich cocoa flavor and plenty of white chocolate chips. This copycat version is portioned generously and served warm after cooling briefly on the baking sheet.

24 servings40 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1.5 cup salted butter (softened)
0.5 cup granulated sugar
1.5 cup brown sugar
2 eggs
1.5 tbsp vanilla extract (Pure or imitation extract may be used.)
4 cup all-purpose flour
0.5 cup cocoa powder (Dutch-processed dark cocoa is recommended; regular unsweetened cocoa may also be used.)
2 tsp baking soda
1 tsp salt (Add a pinch or two more if using unsalted butter.)
red food coloring (Gel food coloring is recommended because it is more concentrated and adds less liquid than liquid coloring.)
2 cup white chocolate chips (Any brand may be used; Guittard is suggested for a closer copycat.)

Steps

1
Preheat the oven to 350°F (180°C).
2
In a large mixing bowl, cream together the softened salted butter, granulated sugar, and brown sugar until combined and creamy.
3
Add the eggs and vanilla extract. Mix until the mixture is light in color and creamy.
4
Add the all-purpose flour, cocoa powder, baking soda, and salt. Mix into the dough until completely combined. The dough will be soft.
5
Mix red food coloring into the dough until the desired red color is reached.
6
Fold the white chocolate chips into the colored dough until they are distributed throughout.
7
Use a 1/2-cup measuring cup to portion the dough. Roll each portion into a ball, then flatten it slightly.
8
Arrange six cookies on each cookie sheet. The recipe makes 12 cookies according to the stated portioning instructions.
9
Bake at 350°F (180°C) for 15–17 minutes. The cookies should spread slightly, crackle a little, and the centers should no longer look shiny or wet.
10
Allow the cookies to cool on the baking pan for at least 10 minutes before serving.
11
Serve warm.

Notes

The structured recipe data states 24 servings, while the portioning instructions say that using 1/2 cup of dough makes 12 cookies; this yield discrepancy is preserved rather than resolved. For storage, keep cookies in an airtight container. They may be frozen in a zip-top bag or airtight container and thawed at room temperature for about 30 minutes before serving. If using unsalted butter, add a pinch or two of extra salt.