For the second month of the 2026 cookie calendar, I’m leaning into the Valentine’s day theme with loaded red velvet cookies. As red as the roses you forgot to buy your sweetheart until the day before, the cookies are big and ugly, but delightful: just as we’d all love to be seen by our significant other this Valentine’s day.
If you’ve got some red 40 dye you’re trying to get rid of before the new FDA bursts down your door, this is the recipe for you. Just make sure you use a high quality cocoa powder, as some brands will turn your cookies dark brown. Stay tuned next month for a St Patrick’s Day inspired cookie to ring in the warm Spring air.
Ingredients
- ½ cup salted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon red food coloring
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 2 cups white chocolate baking chips, divided
Instructions
- Add butter, cream cheese, both sugars, baking powder, and vanilla extract to a bowl or stand mixer and mix on low speed for 2-3 minutes or until well combined
- Next, add eggs and red food coloring. Start mixing on low speed to avoid splashing, then speed up until well combined
- Then add cocoa powder, white chocolate chips, and 1 cup of flour and mix on medium for 1 minute. Continue to add 1 cup of flour at a time and mixing for 1 minute after each addition
- Store batter in the fridge for at least 6 hours, but ideally overnight.
- When ready to bake, heat oven to 350 degrees F and bake cookies for 18-20 minutes
- After cookies are done, gently push a few white chocolate chips into cookies while they are warm. Let them cool for at least 10 minutes before eating.
Faith, Food and Pharmacy 