Pink Velvet White Chocolate Cookies (Printer-friendly)

Soft pink cookies with white chocolate chips

# 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 the flour, baking powder, baking soda, and salt. Set aside.
02 - In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg and vanilla extract until well combined. Add the pink gel food coloring and mix until evenly tinted throughout.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
05 - Gently fold in the white chocolate chips with a spatula until evenly distributed.
06 - Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to help the cookies hold their shape.
07 - Preheat the 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 the prepared baking sheets.
09 - Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. The cookies may look slightly underbaked; they will firm up as they cool.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • These cookies stay soft for days, like the kind you sneak from the jar at midnight.
  • The pink color makes people smile before they even taste them.
  • White chocolate chips add pockets of creamy sweetness that balance the buttery dough perfectly.
  • You can mix the dough in under fifteen minutes and let the fridge do the rest.
02 -
  • Room temperature butter is non-negotiable, cold butter won't cream properly and melted butter makes the cookies spread too thin.
  • Gel food coloring is the only way to get that vibrant pink without adding extra liquid that throws off the dough consistency.
  • Chilling the dough really does matter, I learned this the hard way when my first batch spread into one giant pink pancake.
  • Pull them from the oven when they look slightly underbaked, they continue cooking on the hot pan and will be perfectly soft when cool.
03 -
  • Add a sprinkle of flaky sea salt on top right after baking for a sweet and salty contrast that's addictive.
  • Press a few extra white chocolate chips onto the tops before baking so every cookie looks picture-perfect.
  • Use a cookie scoop for uniform size so they all bake evenly and look professional.
  • Let the dough sit at room temperature for five minutes after chilling if it's too hard to scoop.
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