Pink Velvet White Chocolate Cookies (Printable Version)

Soft, vibrant cookies with white chocolate chips, ready in just over an hour.

# What You Need:

→ Dry Ingredients

01 - 2½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1½ 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

# Step-by-Step Guide:

01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream softened butter and sugar until pale and fluffy, approximately 2 to 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 spatula.
06 - Cover bowl with plastic wrap and refrigerate dough for 30 minutes to help cookies maintain their shape.
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 to 12 minutes, or until edges are set but centers remain soft. Cookies may appear slightly underbaked and will firm up as they cool.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They bake in under fifteen minutes but taste like you fussed for hours.
  • The contrast between soft, cake-like centers and set edges creates a texture that keeps people reaching for more.
  • White chocolate chips add a gentle sweetness that doesn't compete with the delicate pink flavor.
02 -
  • Overbaking is the enemy of these cookies—they'll harden on the cooling rack if you leave them in the oven too long, so pull them out when the centers still look slightly underbaked.
  • Room temperature butter and egg matter more than you might think; they emulsify better and create a smoother, fluffier dough.
03 -
  • For extra visual drama, press two or three white chocolate chips on top of each dough ball right before baking so they look intentional and polished.
  • If your white chocolate chips sink to the bottom during mixing, fold them in just before scooping rather than at the beginning to keep them distributed throughout.
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