White Chocolate Dipped Red Velvet Cookies Recipe
Introduction
These White Chocolate Dipped Red Velvet Cookies combine the rich, cocoa flavor of red velvet with the creamy sweetness of white chocolate. They make a delightful treat for any occasion, adding a touch of elegance to your cookie platter.
Ingredients
- Red velvet cookie dough (enough for 12–16 cookies)
- 6 ounces white chocolate, chopped or white chocolate chips
Instructions
- Step 1: Preheat your oven according to the red velvet cookie dough recipe or packaging instructions. Scoop the dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Step 2: Bake the cookies until they are set and slightly firm around the edges, usually 10–12 minutes. Remove them from the oven and let cool on a wire rack until completely cooled.
- Step 3: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth and fully melted.
- Step 4: Dip each cooled cookie halfway into the melted white chocolate, allowing excess chocolate to drip off before placing them on parchment paper to set.
- Step 5: Let the dipped cookies sit at room temperature or refrigerate briefly until the white chocolate hardens.
Tips & Variations
- Use high-quality white chocolate for a smoother texture and better flavor.
- Add a pinch of cinnamon or espresso powder to the cookie dough for a subtle twist.
- Sprinkle chopped nuts or festive sprinkles on the chocolate before it sets for extra texture and decoration.
Storage
Store the dipped cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. If refrigerated, allow the cookies to come to room temperature before serving for the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought red velvet cookie dough?
Yes, store-bought red velvet cookie dough works perfectly for this recipe and saves time without sacrificing flavor.
How do I prevent the white chocolate from melting the cookies?
Make sure the cookies are completely cooled before dipping them into the melted white chocolate. This helps prevent the chocolate from melting or softening the cookies.
PrintWhite Chocolate Dipped Red Velvet Cookies Recipe
These White Chocolate Dipped Red Velvet Cookies combine the rich, velvety flavor of classic red velvet with the creamy sweetness of white chocolate. The cookies are baked to perfection, soft and slightly chewy, then dipped in smooth melted white chocolate for an indulgent finish that’s perfect for dessert or gifting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Red Velvet Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
White Chocolate Dip
- 8 ounces white chocolate chips or chopped white chocolate
- Optional: 1 teaspoon vegetable oil or shortening (to thin the chocolate for dipping)
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, then mix in red food coloring, vanilla extract, and vinegar to combine evenly.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined, forming a soft dough. Cover the dough and chill it in the refrigerator for 30 minutes to 1 hour.
- Preheat and shape cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into tablespoon-sized balls and place them spaced about 2 inches apart on the baking sheet.
- Bake the cookies: Bake the cookies for 10-12 minutes until they are set and edges are slightly firm but centers remain soft. Remove from oven and allow them to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate: In a microwave-safe bowl or double boiler, gently melt the white chocolate. If desired, stir in vegetable oil or shortening to create a smooth, easily dippable consistency.
- Dip the cookies: Once the cookies are fully cooled, dip each cookie halfway into the melted white chocolate, letting excess drip off. Place the dipped cookies on wax paper or a silicone mat, and allow the chocolate to harden at room temperature or in the refrigerator.
- Serve and store: After the chocolate is set, serve immediately or store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- Ensure cookies are completely cooled before dipping to prevent chocolate from melting off.
- Adding a small amount of vegetable oil to melted chocolate helps achieve a smooth dip and glossy finish.
- You can decorate the dipped cookies with sprinkles before the chocolate sets for a festive look.
- Store dipped cookies in a cool, dry place to maintain the chocolate texture.
Keywords: red velvet cookies, white chocolate dipped cookies, dessert recipe, holiday cookies, easy cookie recipe
