Copycat Crumbl Red Velvet White Chip Cookies Recipe

Why spend big bucks at the bakery when you can make these soft, chewy Copycat Crumbl Red Velvet White Chip Cookies at home? They’re packed with rich cocoa and creamy white chocolate chips, delivering that bakery-quality taste for a fraction of the cost. It’s fun to see your family’s excitement when they realize you made these giant, delicious cookies yourself. Perfect for holidays, potlucks, or bake sales, these easy-to-make cookies will quickly become a household favorite.

Prep Time20

Cook Time15

Total Time35

Servings

Calories675

Author: Mandy Applegate

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

Metric - US Customary

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

Softened butter matters: Your butter should be soft but not melted. This helps create that perfect soft and chewy texture.
Measure flour carefully: Use the spoon-and-level method to avoid packing in too much flour, which could make your cookies dense instead of tender.
Food coloring tip: Gel-based food coloring works best for that bold red velvet look without thinning the dough.
Chill for thicker cookies: If you like thicker cookies, refrigerate the dough for about 30 minutes before baking.
Watch your spacing: These cookies are big and will spread, so leave plenty of space between them on the baking sheet.
Underbake slightly for soft centers: Take the cookies out when they’re just set at the edges. They’ll continue to cook as they cool, giving you that perfectly soft center.
Extra chips for looks: Press extra white chocolate chips into the cookies while they’re still warm for that bakery-perfect finish.

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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