Copycat Crumbl Red Velvet White Chocolate Chip Cookies Recipe
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Crumbl rotates its menu, so I make these Copycat Crumbl Red Velvet White Chocolate Chip Cookies at home to have that giant red velvet cookie whenever I want one. The bakery version only turns up every so often, and this one never leaves my kitchen.
They come out soft in the middle, with white chocolate chips through a deep cocoa dough. I pull them while the centers still look underdone so they don’t dry out.
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Why You’ll Love This Recipe
- They bake up as big, soft cookies, the kind you usually line up for at the bakery, straight from your own oven.
- The cocoa dough stays tender in the middle because you pull the cookies before the centers look fully baked.
- White chocolate chips add sweet, creamy pockets against the mild cocoa, so these read as red velvet and not a plain chocolate cookie.
- One bowl of dry, one bowl of wet, and a mixer is all you need.
- The dough is forgiving. Chill it for thicker cookies, or bake it right away when you’re short on time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Cocoa powder. Half a cup gives the dough its red velvet base, a light chocolate flavor rather than a deep one. Natural cocoa keeps the color brighter under the red, while very dark Dutch-process cocoa mutes it.
- Red food coloring. Gel coloring gives the bold red without thinning the dough the way liquid color can. Stir it in until the dough is evenly red before the chips go in. Most red coloring is synthetic and vegetarian, but a few natural ones use carmine, which comes from insects, so it’s worth a label check if that matters in your kitchen.
- White chocolate chips. Two cups folded through, with a handful held back to press onto the tops. They’re the same chips I use in my Easy White Chocolate Chip Cookies Recipe, and pressing a few on after baking keeps them from scorching.
- Butter. Softened, not melted. Soft butter creams with the sugars and holds the cookies together; melted butter runs, and the cookies spread thin.
- Brown and white sugar. The brown sugar is the larger share here, and it’s what keeps the cookies soft and a little chewy rather than crisp.
How to Make Copycat Crumbl Red Velvet White Chocolate Chip Cookies
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat the Oven and Line Your Sheets
Heat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Lining matters here because these cookies are big and spread, and parchment stops the bottoms from catching.
Cream the Butter and Sugars
Beat the softened butter with both sugars until the mixture is light and fluffy, about two to three minutes with an electric mixer. This is where the cookies get their soft texture, so give it the full time rather than stopping at just combined.
Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each, then mix in the vanilla until the batter is smooth. Adding the eggs one by one keeps the dough from splitting.
Combine the Dry Ingredients
Sift the flour, cocoa powder, baking soda, and salt together, then add them to the wet mixture on low speed, just until the dough comes together. It’ll be soft and a little sticky, which is what you want. Mixing past that point works the flour and bakes up tougher.
Add the Red Color and White Chocolate Chips
Mix in the red food coloring until the dough is an even, bright red with no streaks. Fold in the white chocolate chips, holding back a handful to top the cookies later.
Shape and Bake
Portion the dough into 12 large balls, about half a cup each, and set six on each sheet with plenty of room to spread. Flatten each one slightly with your hand. Bake for 12 to 15 minutes, until the edges are set, but the centers still look soft.
If you’ve made my Copycat Crumbl Cookie Dough Cookie Recipe, you’ll be in familiar copycat-Crumbl territory. Watch the oven at the end more than the clock, since the centers should still look underdone when you pull them.
Cool and Add Extra Chips
Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack, since they’re too soft to lift straight away. While they’re still warm, press a few of the saved white chocolate chips onto the tops.
You can make the dough ahead. Chill it, covered, until you’re ready to bake, and let it sit at room temperature briefly if it’s too firm to scoop.
Recipe Notes and Expert Tips
- Keep the butter soft, not melted. Press it, and your finger should leave a dent without sinking through. Melted butter is the main reason these spread into thin cookies.
- Chill the dough for taller cookies. Half an hour in the fridge firms the butter so the cookies hold their height instead of spreading flat. It also makes the sticky dough easier to shape.
- Pull them while the centers look underdone. The edges should look matte and set while the middles still look glossy. They firm up as they cool on the sheet, and that carryover is what keeps them chewy rather than dry.
- Space them well. Six to a sheet isn’t caution; it’s room to spread. Crowded cookies bake into each other.
- Press the extra chips on after baking. Chips added on top out of the oven stay white and glossy; chips baked on the surface can scorch.
Recipe Variations
- Add a handful of chopped dark chocolate along with the white chips for dark pockets against the mild cocoa. I haven’t tested this exact mix, but it only changes the look, so the timing stays the same.
- For a deeper chocolate cookie, add two tablespoons of cocoa and cut the flour by the same amount. I haven’t tested that ratio here, so treat it as a starting point; it nudges the dough toward my Easy Double Chocolate Chip Cookies Recipe, and the red turns more maroon than bright.
- Pipe cream cheese frosting onto the cooled cookies, the way you’d finish a Red Velvet Cake. I haven’t tested a frosting on these, so start with a thin layer, and keep the frosted cookies in the fridge.
How to Store Leftovers
Store the cooled cookies in an airtight container at room temperature for up to five days. They stay softest in the first couple of days, and a slice of bread tucked into the container helps hold that softness.
For the freezer, stack them between parchment in a sealed bag or box for up to three months, then thaw at room temperature. There’s no cream in the base recipe, so they’re fine on the counter; if you frost them, move them to the fridge.
What to Serve With Copycat Crumbl Red Velvet White Chocolate Chip Cookies
These are rich enough to stand on their own with a cold glass of milk, which is how they tend to disappear fastest around here. Coffee or an espresso balances the sugar if you’re serving them after dinner.
For a bigger dessert, warm one slightly and set a scoop of vanilla ice cream alongside so it softens against the cookie. They also travel well to a potluck or bake sale, stacked in a tin once they’re fully cool.
FAQs
Use gel. It gives a bold, even red without adding the extra liquid that thins the dough and makes cookies spread. Liquid coloring works but needs more of it, and the color often bakes duller.
The butter was most likely too warm or melted, or the dough went in too soft. Keep the butter soft enough to dent but not greasy, chill the dough for half an hour if your kitchen is warm, and leave plenty of space between cookies.
They baked a touch too long. Start watching at the 12-minute mark and take them out as soon as the edges firm up, even if the middles look underbaked, since they keep cooking on the hot sheet. A dry cookie almost always means an extra minute or two in the oven.
Yes. Portion the dough into balls, freeze them solid on a tray, then store them in a sealed bag for up to three months. Bake from frozen and add a minute or two to the time.
More Easy Cookie Recipes for You to Try at Home
Here are a few more cookies I keep in the rotation when I want something different from the red velvet.
- Soft and Chewy Cookie Monster Cookies. When the kids want something bright and loaded, these blue cookies full of chips and cookie pieces are what I make next.
- Marshmallow Swirl Cookies. These scratch the same soft, cocoa itch, with marshmallow folded right through the dough.
- Soft and Chewy Chocolate Chip Cookies. For the night you want the classic instead of anything fancy, start here.
- White Chocolate Macadamia Nut Cookies. If the white chocolate is your favorite part of these, this one builds on it with buttery macadamias.
Ingredients
- 1 ½ cups butter softened
- ½ cup sugar
- 1 ½ cups brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 2 cups white chocolate chips
Video
Instructions
- Preheat your oven to 180ºC (350°F) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.1 ½ cups butter, ½ cup sugar, 1 ½ cups brown sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended and smooth.2 eggs, 1 tablespoon vanilla extract
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. The dough will be soft and slightly sticky.4 cups all-purpose flour, ½ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
- Mix in the red food coloring until the dough has an even, bright red color. Gently fold in the white chocolate chips, saving a handful for topping the cookies later.1 tablespoon red food coloring, 2 cups white chocolate chips
- Portion out the dough into 12 large balls (each about ½ cup of dough) and place 6 balls on each prepared baking sheet. Make sure to leave enough space between each cookie as they will spread. Flatten each cookie slightly with your hand.
- Bake in the preheated oven for 12-15 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- For an extra touch, press a few more white chocolate chips onto the tops of the warm cookies before they finish cooling. Serve once cooled or store in an airtight container for up to 5 days.
Notes
Nutrition
