White Chocolate Covered Red Velvet Cookies are my last red velvet treats. I promise. I know you think I’m crazy, but I just couldn’t stop thinking of variations after I made this Classic Red Velvet Cake. I was just in love with that color and I wanted to use it in as many recipes as I could. Nothing is wrong with it when we are in red velvet time of the year. So you can find a collection of red velvet treats on the blog. Check them out and make one or more of them for the coming Valentine’s Day!
White Chocolate Covered Red Velvet Cookies are the next level of Red Velvet Crinkle Cookies. I increased the amount of melted chocolate in the cookies, so they were flattened unlike the previous one. I was just experimenting on using more chocolate in the recipe and that was all. I didn’t have a single idea they would turn into White Chocolate Covered Red Velvet Cookies. I even rolled the cookie dough balls into powdered sugar before baking as I thought I was making crinkle cookies with more chocolate. Then the idea came out when I removed the cookies from oven and saw they weren’t like I wanted.
They were flattened and they looked thinner than I expected. A friend was with me and he wanted to taste. How he ate them gave me a fantastic idea! He put one cookie on another and had a big bite. Luckily I stopped him before he finished them all. It wasn’t hard to persuade him to wait a little more when I told him he would love the next step even more. As these aren’t crinkle cookies anymore, I didn’t include the powdered sugar step in the recipe. You don’t need that at all.
So you need really chocolaty flat cookies to make this White Chocolate Covered Red Velvet Cookies. I stick one on another using a little melted chocolate right in the middle. It becomes one thick cookie sandwich this way. Then I coated all over it with melted white chocolate. The rest is up to you. I topped them with some lovely sprinkles to make them look even fancier. Wait the chocolate coated cookies for one or two minutes to let the chocolate set before topping them with sprinkles. Chill for about 15 minutes and serve.
Everyone will go crazy with the cracking sound of white chocolate cover and what they find inside will definitely blow them away! Honestly, these are the best of all red velvet cookies ever!
Chocolate loaded red velvet cookies are even better when they are coated with white chocolate and sprinkles.
1 hr, 20 Prep Time
10 minCook Time
1 hr, 30 Total Time
- 1/4 cup dark chocolate chips
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 1 and 3/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 and 1/2 tablespoons red food coloring (I used liquid)
- 10 oz white chocolate, for covering
- Sprinkles, for decorating
- Melt dark chocolate chips in a double broiler or in a heatproof pan over simmering water. Put aside until it reaches room temperature.
- Mix butter and sugars with an electric mixer or with a spatula until creamy.
- Beat egg in another bowl and add it into the mixture.
- Add red food coloring and vanilla into the melted chocolate and mix well. Pour this mixture into the butter mixture and mix well.
- Combine flour, cocoa powder, salt and baking soda in a separate bowl and gradually add in the butter mixture.
- Chill the dough at least for 1 hour.
- Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
- Scoop out 1 tablespoon of dough and make it a ball and place on parchment paper. Bake each for 1o minutes.
- Remove from oven and wait on the baking sheets for 5 minutes. Then cool them on a wire rack.
- Melt white chocolate chips in a double broiler or in a heatproof pan over simmering water.
- Put a drop of melted white chocolate on a cookie and put another cookie on it. Gently press on it to stick two cookies. They become one this way.
- Dip the sandwich cookies into melted white chocolate with a fork and pour melted chocolate over it with a spoon. Tap off the extra chocolate and place on a parchment paper.
- Repeat for all cookies.
- Let the chocolate on the cookies firm and decorate with sprinkles.
- Store these in an airtight container for about a week.