*This post may contain affiliate links. Please see my disclosure for more details!*
Easy and delicious red velvet cookie bars, stuffed with white chocolate chips! One of the best cookies, in traybake form!
Red velvet is just one of those things that I love… its basically a chocolate and slightly vanilla flavoured cake, that is red! Traditionally its a sponge cake, and the red normally comes from a certain cocoa powder, or even beetroot!
However, for these cookies, it is food colouring. People love the idea of red velvet, and so do I – but when thinking of cookies, or cookie bars – the realistic part to make the recipe super easy is to use regular cocoa powder, and food colouring.
Cookie bars are one of my favourite things in general, and this is obvious by how many of them are on my blog! Some of my favourites are my Mini Egg cookie bars at Easter time, or even my millionaires cookie bars – they are so customisable!
I used a very similar version of my NYC red velvet cookies for this recipe because I am utterly in love with it, and I don’t want to mess with it! Some bits change however, such as not needing to use baking powder.
For the cookie dough, it really is so similar because it works. I use this red food colouring for these, and this is so important. Just like in all my other red velvet bakes, I use the same food colouring as its so strong, and you don’t need much at all!
The annoying thing about some food colourings, is that they are awful! Any brand you can get from the supermarket is just not good enough. I always get comments saying “I tried this but it stayed brown” and its always because supermarket colours were used. I wish they were better, but they really are not.
Another question I often get, is what cocoa powder I use. There are quite a few delicious ones you can buy at the supermarket, but I bake so often I that I bulk buy! I use this cocoa powder which you can buy online, or in wholesalers often! It has also been through the dutching process.
For the chocolate chips, you can use whatever you like. Just like in my NYC Red velvet cookies though, I like using white chocolate chips because of the contrast to the red cookie dough, and I also love the sweet flavour of the white chocolate with the taste of the cookie dough.
You can of course, use whatever you want! You can use a chopped up bar of chocolate, you can use supermarket branded chocolate chips (although they are a lot smaller!) or anything! I always use the callets as they are a good size and I love how they look in the bake, but I get peoples opinions on chip size varies!
Honestly though, I hope you love these red velvet cookie bars. They are so simple to make, 100% worth the red food colouring purchase, and you will want to gobble up several yourself. Enjoy the recipe, any questions, leave them below in the comments! Jane x
Red Velvet Cookie Bars
- 125 g Unsalted butter/stork
- 100 g Light brown soft sugar
- 75 g White granulated sugar
- 1 Medium Egg
- 1 tsp Vanilla extract
- 1 tsp Red food colouring (See below)
- 265 g Plain flour
- 15 g Cocoa powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Sea salt
- 300 g White chocolate chips (or chopped chocolate)
- Preheat the oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper.
- Add the butter, light brown soft sugar and white granulated sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment!
- Add in the egg, vanilla extract and red food colouring and beat again.
- Add in the plain flour, cocoa powder, bicarbonate of soda, and sea salt and beat until a cookie dough is formed!
- Add in the white chocolate chips and beat until they are distributed well!
- Press the cookie dough into the lined tin.
- Bake the cookie bars in the oven for 18-22 minutes, or until the top of the dough looks dry.
- Once baked, leave them to cool in the tray.
- 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 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.
- This recipe is based on my red velvet NYC Cookie recipe!
Find my other Recipes on my Recipes Page!
© 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.