NYC Red Velvet Cookies!

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Gooey White Chocolate Chip New York Style Red Velvet Cookies – Utter Cookie Heaven! 

Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. It was time for another cookie recipe. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best. 

These are, obviously, inspired by my NYC Chocolate Chip Cookies, and my Triple Chocolate NYC Cookies. These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them.

The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. Red Velvet Cookies. I of course, was more than happy to oblige. Partly because I’d already made them! 

These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful Red Velvet flavour! 

Red Velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. These are classic, and feature in my Red Velvet Cake and Red Velvet Cupcakes

When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much. 

Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. It’s a giant happy delicious mush of recipes. That doesn’t sound good when I phrase it like that… but it really is AMAZING. 

One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. I will say this now, as I do on all my other Red Velvet recipes… supermarket food colourings suck. They just don’t work. 

No matter how many times I say that, people still use them, and people still complain that things aren’t red. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER. 

My favourite red food colouring is this one. It’s the only one I use for red velvet recipes now! Honestly, I always make sure I have some in the cupboard. The reason it’s so good, is that you only need to use a small amount to get the recipe to work.

It costs more than others, but you use less – therefore it equals out. You can use others… such as this christmas red, or even this wilton version – but my favourite by that is this one. I find with the others you need to use at least double in the recipe, and sometimes they’re still not as good. 

Because these are just cookies, the other ‘red velvet’ bits are simplified some what. You still have the cocoa powder, and the vanilla – to get the red velvet flavour, and you of course have the food colouring… but the buttermilk and vinegar is lacking. Luckily, because these are cookies, you don’t need it. 

I use white chocolate chips because the colour makes me thing of cream cheese frosting, and I love the colour contrast – but you can use whatever type of chocolate you want. Milk, dark, flavoured and so on! You can also use a bar of chocolate that you chop up! 

If you have any questions – let me know below! Happy Red Velvet Cookie baking! x

NYC Red Velvet Cookies!

Gooey White Chocolate Chip New York Style Red Velvet Cookies - Utter Cookie Heaven! 
5 from 23 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla Extract/Bean paste
  • 1 tsp Red Food Colouring
  • 265 g Plain Flour
  • 15 g Cocoa Powder
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 300 g White Chocolate Chips (or chopped chocolate)


  • Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment!
  • Add in your egg, vanilla and red food colouring and beat again.
  • Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
  • Add in your white chocolate chips and beat till they're distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. If you've made half size, they'll take about 9 minutes to bake.
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out - but trust me.
  • ENJOY!


  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
  • Once baked, these will last for 4-5+ days!
  • I recommend using this red food colouring!
  • Pre warning... liquid/supermarket colourings do NOT work. 
  • I use this white chocolate in my baking!
  • If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to use self raising flour instead, swap the flours straight out, and also leave out the baking powder. Still use the bicarbonate though!
Nutrition Facts
NYC Red Velvet Cookies!
Amount Per Serving
Calories 524 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 42mg14%
Sodium 265mg12%
Potassium 283mg8%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 44g49%
Protein 6g12%
Vitamin A 402IU8%
Vitamin C 1mg1%
Calcium 137mg14%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Lucila
    October 31, 2020 at 11:44 am

    5 stars
    Hi Jane! I’m a huuuuge fan of your cookies recipes. I’d tried red velvet cookies yesterday and they spread so much in the oven, could it be that the oven wasn’t too hot? They were on the fridge as always but they spread into one giant cookie and stay more chewy than the nyc chips cookies. Of course I’ll try again some day but I don’t want to fail again! Thank you <3 love from Argentina!

    • Jane's Patisserie
      October 31, 2020 at 1:16 pm

      It may be the ingredients, but also that your oven wasn’t hot enough – the heat is to shock them into staying the shape so maybe try a hotter heat! x

  • freya
    October 30, 2020 at 2:48 am

    hey jane
    made this recipe and rather then spreading out the cookies just rose and then turned a bit cake-y. any tips? thank you x

    • Jane's Patisserie
      October 30, 2020 at 9:28 am

      The cookie dough may have been over worked slightly or the cookie dough balls rolled too tightly – try a bit less of both next time and even press them slightly and they should be fine! X

  • Emma
    October 28, 2020 at 7:44 pm

    Hi Jane, have made a few of your recipes and love them!

    If I don’t have baking powder can I substitute for more bicarbonate of soda?


    • Jane's Patisserie
      October 29, 2020 at 9:51 am

      Too much bicarbonate can risk the cookies tasting a bit odd, it would be best to swap to self raising flour and no baking powder x

  • Kate
    October 27, 2020 at 3:04 pm

    5 stars
    Can’t explain how incredible these cookies are! I wasn’t convinced they were cooked at 14 minutes in the oven, but followed the instructions and left them to cool. OMG. You are a genius! The gooey center is amazing. Will be following all your red velvet recipes. Thank you!

  • Kalyani
    October 27, 2020 at 5:57 am

    Hi Jane,
    I love ur recipes but, this one tasted a little salty probably because of the baking powder. So what do u think must have gone wrong?

    • Jane's Patisserie
      October 27, 2020 at 8:38 am

      The salty flavour can come from over measuring the salt, and the bicarbonate usually – you definitely don’t want to over measure on raising agents as it will unfortunately x

  • Daniela
    October 4, 2020 at 2:00 pm

    5 stars
    Very very delicious !

  • Jen
    October 4, 2020 at 1:20 pm

    Can I ask why won’t liquid food colourings works? What happens if you use them? Just out of curiosity!

    • Jane's Patisserie
      October 4, 2020 at 2:50 pm

      They are basically just awful and won’t ever work – anything from a supermarket just isn’t good enough. They won’t be red, can ruin the mixture, and sometimes taste weird because of the sheer volume you have to use x

  • Janelle
    September 29, 2020 at 11:06 am

    5 stars
    I adore your recipes, Jane! This one did not disappoint. They turned out perfectly for me. Thank you so much! 😊🍪

  • Rebecca Anderson
    September 28, 2020 at 1:55 pm

    Hi Jane,
    I tried your recipe last night but unfortunately my cookies have come out tasting quite floury. I weighed the ingredients out and cooked for 12 minutes on a 180 fan oven. Any thoughts/suggestions on why this might be or what I need to do to fix it? Excited to try again as so many good reviews above!

    • Jane's Patisserie
      September 29, 2020 at 9:47 am

      It could be that they are slightly over done (depends on your oven) so it dried them a bit. But also, it can depend on how you mixed it – it might not be mixed properly x

  • Kate
    September 12, 2020 at 5:43 am

    Did you use melted butter or just softened?

    • Jane's Patisserie
      September 12, 2020 at 10:49 am

      Neither really – if you use baking spread just use it straight from the fridge, and butter you can also (it just takes longer to mix) or let that be slightly more towards room temp.

  • Ciara
    August 17, 2020 at 1:48 pm

    5 stars
    Hi Jane. I just have a quick question. What is the reason for putting the cookie dough into fridge or freezer before baking? I have just made a batch and didnt put in fridge or freezer and i. Afraid at how they will turn out. Thanks

    • Jane's Patisserie
      August 17, 2020 at 8:08 pm

      It can effect the texture/spread without chilling x

  • Jackie
    August 16, 2020 at 5:53 pm

    Hi Jane! If I have Red Velvet flavoring, does that mean I can use that to swap the red food coloring + vanilla extract but I should still keep the cocoa powder?

    • Jane's Patisserie
      August 17, 2020 at 8:17 pm

      I’m really not sure – I’ve never seen it before! x

  • Lucy
    August 8, 2020 at 8:44 am

    Hi Jane, i was wondering if you make the batch of cookies but want to cook them the next day to save time; is it best to keep them in the fridge or freezer overnight?

    • Jane's Patisserie
      August 8, 2020 at 12:04 pm

      Fridge is perfectly fine for about up to 48 hours, but freezer is also fine! xx

  • Jess
    July 29, 2020 at 12:39 pm

    Hi Can these be frozen after baking? Thanks

  • Tanya Kettles
    July 21, 2020 at 5:09 pm

    5 stars
    I’ve made these several times now and absolutely love them! So do my family and I get regular requests to make them! So glad I found this website!

  • Caroline
    July 19, 2020 at 11:42 am

    Hi Jane,

    I adapted this recipe and your cookie dough bar recipe to try and make red velvet cookie dough bars. I switched 15g of flour for 15g of cocoa and added 1 tsp of red food colouring gel instead of vanilla. I used the dr oetker extra strong red.

    Unfortunately they came out more of pinky/brown colour. Any suggestions on how I could improve the recipe to make them the same striking red as pictured? Thank you so much!

    • Jane's Patisserie
      July 19, 2020 at 4:11 pm

      Hiya! So as mentioned on the post, supermarket colours will not work. I’ve linked to the ones I recommend!

  • EK
    July 18, 2020 at 2:10 pm

    The dough was extremely hard to work. Should that be so??

    • Jane's Patisserie
      July 18, 2020 at 4:33 pm

      I’m not sure what you mean by hard to work sorry? Have a look at my NYC Cookies video on YouTube as it’s very similar to this one.

  • Marie Turnbull-Davison
    July 8, 2020 at 9:08 pm

    Can you make one giant cookie with this recipe?

    • Jane's Patisserie
      July 9, 2020 at 6:06 pm

      Hey! Yes you will want to lower the temp and bake for longer – about 20-25 minutes!

  • Aisha Kamran
    July 8, 2020 at 6:27 am

    Can you post the recipe in cups please

  • Dina
    July 4, 2020 at 9:31 am

    5 stars
    Hello Jane,
    These cookies are my FAVOURITE.
    I was just wondering if you’d recommend the Progel food colouring as an alternative to the sugarflair? I noticed you recommend it in your Aero rocky road but not sure if it would be good enough for these cookies. Thank you x

    • Jane's Patisserie
      July 4, 2020 at 7:05 pm

      So for the red, I really do recommend the red extra as its by far the best red out there – ProGel is still a very good brand and can work, but it might not be quiteeee as good or you might need a little more!

  • Vikki Jones
    July 4, 2020 at 9:22 am

    5 stars
    These were so tasty. I added some milk chocolate chips to ours as well. Best warm
    And they go great with a spoonful of ice cream. Will be making these again!’

  • Creme Creationz
    June 18, 2020 at 10:40 pm

    5 stars
    OMG these were amazinggggg..the smell of the kitchen when these were bakinng was soo nice. thanks for this delicious recipe!

  • Elise
    June 18, 2020 at 1:08 pm

    Hi there, sadly mine turned out puffy and didn’t flatten.
    Could it be because of expired baking soda or cold butter? Thanks!

    • Jane's Patisserie
      June 18, 2020 at 7:19 pm

      It could be either – but some other NY Cookie recipes use cold butter. So I’m thinking the bicarb!

  • Katy Watson
    June 13, 2020 at 9:00 am

    Hi Jane,
    I just can’t across your site looking for red velvet cookies. I must give these I try. Thank you! I was wondering if you had considered how to put cream cheese chips into them? I have seen it done by someone but not sure how. Maybe freeze them and fully cover them in the dough? Did you consider it? Thank you! Subscribing now 👍

    • Jane's Patisserie
      June 13, 2020 at 9:02 am

      Hey! I’ve personally never found cream cheese chips (I would love to though!) but I imagine that yes that’s exactly what you’d do! x

  • Rachel Evans
    June 11, 2020 at 10:29 pm

    5 stars
    Omg! This is my fave recipe for cookies ever Thanks jane for this one. I made them yesterday and today because everyone loved them lol x

  • Zoe Seals
    June 10, 2020 at 6:58 pm

    5 stars
    Made these today after making the NYC cookies, these are going to be a favourite in my recipe folder! 😊. I reduced the size to 80g as I find these are plenty bigger enough! Thanks for the link for the food colouring, well worth buying so you can get that truly ‘red’s colour!

  • Lucy Jacobs
    June 9, 2020 at 10:32 am

    Hi, could i reduce the sugar by half so theyre not as sweet?

    • Jane's Patisserie
      June 9, 2020 at 1:53 pm

      I personally wouldn’t as it can affect the texture/bake – but that’s up to you!

  • Neola Palmer
    June 7, 2020 at 4:59 am

    5 stars
    Hi Jane,

    Would the recipe still work if I used gluten free flour? I’ve made them with normal flour and they turned out great and was a hit with my colleagues. But my friend has asked if I can make them gluten free for her.
    Thanks in advance

    • Jane's Patisserie
      June 7, 2020 at 9:51 am

      Hey!! I haven’t made them gluten free myself, but quite a few of my readers have made my NYC Cookies (all three flavours) gluten free with a simple switch and have said it worked well! x

  • Danielle
    June 6, 2020 at 5:11 pm

    5 stars
    Made these today! So so good! I think these are my favourites of the NYC style cookies so far (have tried them all!). Thanks Jane!

  • Elena Harker
    June 5, 2020 at 10:02 am

    5 stars
    Brilliant and very well tasting! How you think of all these is amazing. Just I wouldn’t split them in to 8, I did 13 and they were still very big

    • Jane's Patisserie
      June 5, 2020 at 10:32 am

      Ahh thank you! Yes they’re large as NYC Cookies are typically huge so I followed that to make them classic – but you can easily make them smaller, or even half size and bake for less time! x

  • Sandy
    June 5, 2020 at 9:45 am

    5 stars
    Absolutely amazing tasting cookies. Handed these out to friends and they were a huge hit. Thanks for the lovely recipe

    • Jane's Patisserie
      June 5, 2020 at 10:34 am

      SO so glad you loved them!

    • Shem Dumael
      July 21, 2020 at 5:00 am

      Can we use dutched cocoa here?

    • Jane's Patisserie
      July 21, 2020 at 2:06 pm

      You can, but as the colour/taste can vary slightly you must use the correct food colouring. Otherwise, it should be fine!

  • George
    June 3, 2020 at 10:00 pm

    5 stars
    Pretty nice Jane but I thought I was making brick mortar for a mo’!

  • Cheryl
    May 31, 2020 at 2:28 pm

    5 stars
    Made these as a treat for my other half who is off back to work after lockdown. They are awesome. I invested in the red food colouring.

  • charis
    May 29, 2020 at 8:34 am

    hi, may i know why my cookie doesn’t spread 🙁 followed the instructions but unfortunately they didn’t spread when baking!

    • Jane's Patisserie
      May 29, 2020 at 2:02 pm

      Hey – if you’re in a different country to me (UK) ingredients reaaaallllyy can vary which is the most common cause of cookies not spreading! The best thing to do would be to squish them slightly before baking next time if you struggle with it!

    • Lalisa
      June 17, 2020 at 3:06 pm

      5 stars
      Hi Jane 🙂

      Hope you’re well! Curious as to what chocolate chips you think work best from the UK? I’ve tried the dr oetker ones but they don’t melt as I’d like them to. Desperate to try the Hershey’s ones!

    • Jane's Patisserie
      June 17, 2020 at 6:51 pm

      The ones I use are linked on the post! x

  • Jack G
    May 28, 2020 at 9:31 pm

    5 stars
    Made these today with no problem! Had to chop up the chocolate as no choc chips anywhere but worked just as well! (Everyone must be baking your cakes! 😂)
    Absolutely delicious, thanks!!

    • Suzie
      June 14, 2020 at 2:04 am

      5 stars
      Not only do they taste great but they look fantastic! My family were all so impressed as I left parcels of them to their doorsteps. I heated mine slightly on day two in the microwave as you said to, and added a side of vanilla icecream… AMAZING! I’m going to attempt the Custard Cream Cupcakes as requested by my kids! 🤩

  • Christina Taplin
    May 28, 2020 at 4:11 pm

    5 stars
    Made these a few days ago and they are amazing x😍

  • jo
    May 27, 2020 at 1:59 pm

    can i use dark packed brown sugar rather than light brown sugar?

    • Jane's Patisserie
      May 27, 2020 at 6:23 pm

      I’m not sure on the ‘packed’ bit, but dark brown sugar can be used – however, it may make the overall colour a bit darker and therefore not quite as red!

  • Chloe
    May 27, 2020 at 12:43 pm

    5 stars
    I just made these at the weekend and they were amazing!!! My family and friends loved them too! Deffo the best cookies I’ve ever made, thank you!!x

  • Chloe
    May 26, 2020 at 6:02 pm

    Are the calories stated within the nutritional facts box per cookie? Not that it will stop me eating the entire batch, but my boyfriend calorie counts.

    • Jane's Patisserie
      May 26, 2020 at 9:09 pm

      Yes – but they are estimations as it can vary greatly depending on brands of ingredients and so on!

  • Ellen
    May 26, 2020 at 11:37 am

    If I can’t get hold of barc of soda can I just just baking powder?

    • Jane's Patisserie
      May 26, 2020 at 4:18 pm

      Hey! Unfortunately they are not a straight swap = they react to different ingredients and do work in different ways! For example, in some recipes, you need 3x the amount when using baking powder in place of bicarbonate (but that’s a whole lot of baking powder for one cookie recipe!). I’d use maybe 1.5tsp extra – but the end result still may be different!

  • Colleen Reader
    May 26, 2020 at 9:37 am

    Jane these look awesome. Funnily enough I have some white chocolate chips in my baking ingredients box at home, so I will definitely be making these cookies this week 🙂

    • Jane's Patisserie
      May 26, 2020 at 11:02 am

      Ahh thank you! I really hope you love them!! x

  • Tanya Nowell
    May 26, 2020 at 2:20 am

    Hey lovely, your royal pain in the ass again.

    How would I be able to make these into edible cookie dough please?

    Thanks lovely xxx

    • Jane's Patisserie
      May 26, 2020 at 4:19 pm

      Hey! So I wouldn’t personally turn this into edible cookie dough – the flour, eggs, food colouring, raising agents etc would all not be very nice raw! I am working on an edible cookie dough though which will be on my blog soon, which would work better!

  • Brianna
    May 24, 2020 at 3:39 pm

    Would you recommend doing the cornflour swap for 25g of flour like you did in the original NYC cookies recipe?

    • Jane's Patisserie
      May 24, 2020 at 5:48 pm

      Hey! You certainly can do! For these as they have the cocoa powder I didn’t bother, but you definitely can if you enjoyed the texture change! x

  • Lizzie
    May 24, 2020 at 12:48 am

    Can’t wait to try this! Do you think (like your Nutella cookies recipe) I could freeze some white chocolate spread to go inside the cookies? Would it take longer to bake at all? Thanks! X

    • Jane's Patisserie
      May 24, 2020 at 1:31 pm

      Hey! Yess definitely – It shouldn’t take longer to bake though! x

  • Susan Baker
    May 23, 2020 at 9:18 pm

    5 stars
    My fave cookies so far, I only used 200g choc but omg they sooo scrummy!

  • Carolyn Henderson
    May 23, 2020 at 3:18 pm

    Is this Dutch processed or natural cocoa? They look lively. Can’t wait to try this recipe for my cookie monsters at home!

    • Jane's Patisserie
      May 23, 2020 at 4:53 pm

      I just use regular cocoa powder – but as it’s a small amount (And if you use the correct type of colouring) then either is fine! x

  • Katie
    May 23, 2020 at 11:19 am

    Hi Jane, just a quick question. If I’m making the cookies smaller, do you recommend any changes in cooking time? Don’t want to risk burning them. Thanks

    • Jane's Patisserie
      May 23, 2020 at 12:40 pm

      Hey! Yes as mentioned you can bake them for less time – about 9 minutes! X

  • Megan
    May 23, 2020 at 9:22 am

    Can you use caster sugar instead of the light brown sugar because I can’t seem to get it anywhere?

    • Jane's Patisserie
      May 23, 2020 at 9:42 am

      As mentioned on the post I recommend using all granulated if you can’t access light brown!

  • Nicole keith
    May 23, 2020 at 9:22 am

    Hi Jane. Can I please ask what red food colouring you use? I have searched for ages for a good one but have never been successful. Thanks


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