Pink Velvet White Chocolate Cookies (Print Version)

Soft, vibrant pink cookies studded with creamy white chocolate chips. A festive treat that's as beautiful as it is delicious.

# What You'll 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

# How to Make It:

01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use an electric mixer to cream softened butter and sugar until pale and fluffy, approximately 2–3 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 with a rubber spatula until evenly distributed.
06 - Cover bowl with plastic wrap and refrigerate dough for 30 minutes to help cookies hold their shape during baking.
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 10–12 minutes until edges are set but centers remain soft. Cookies may appear slightly underbaked as they will firm during cooling.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The dough chills in just 30 minutes, so you're never more than an hour away from warm cookies.
  • That soft, chewy center stays tender for days if you manage not to eat them all at once.
  • The pink hue makes every batch feel like a tiny celebration, no occasion required.
  • White chocolate chips melt just enough to create sweet pockets without overwhelming the cookie itself.
02 -
  • Don't skip the chilling step, I tried once and the cookies spread into flat pink pancakes.
  • Gel food coloring is not the same as liquid, liquid will make your dough too wet and the color will fade.
  • Pull them from the oven when they look slightly underbaked, they firm up as they cool and stay chewy.
  • Use parchment paper instead of greasing the pan, greased pans make the bottoms too dark and crispy.
03 -
  • Room temperature butter should leave a slight indent when you press it, not be greasy or melted.
  • Let the cookies cool completely before stacking them or the white chocolate will smudge everywhere.
  • Rotate the baking sheets halfway through for even browning, especially if your oven has hot spots.
  • Save a little dough to bake a test cookie first, it's the easiest way to check your oven timing.
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