These heart-shaped red velvet cookies with white chocolate chips and macadamia nuts are soft and chewy, and their shape makes them an ideal edible gift for Valentine’s Day.
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Why you’ll love these red velvet cookies for Valentine’s Day
Red velvet cookies with white chocolate chips combine the familiar, tender flavor of red velvet cake with the convenience and comfort of a cookie. The macadamia nuts add a buttery crunch, while the white chocolate brings a bright sweetness that contrasts beautifully with the cocoa. These cookies are chewy with a satisfying bite. Make them thinner and sandwich two with cream cheese buttercream for an extra-special treat.
The heart shape makes these cookies especially suited for Valentine’s Day, turning a simple batch of cookies into a thoughtful edible gift.
Baking tools to make cookies
- Non-stick cookie sheet
- Measuring cups & spoons
- Mixing bowls
- Silicone spatula
- Balloon whisk
- Expandable baking cooling rack
- Cookie scoop (4 tablespoons / 60 ml)
- Heart cookie cutter (about 3 x 3 inches)
A good non-stick sheet and an expandable cooling rack make baking multiple batches easier and help your cookies bake evenly and cool efficiently.
Ingredients used in red velvet cookie recipe
- White chocolate chips — brighten the cookie and add extra sweetness.
- Chopped macadamia nuts — buttery and crunchy; walnuts are a workable substitute.
- Melted unsalted butter — mixes easily with sugars; use unsalted.
- Brown sugar — contributes chewiness; use granulated sugar for a crisper cookie.
- Granulated sugar — adds edge crunch and helps the cookie hold its shape.
- All-purpose flour — sifted for a softer cookie; substitute a 1:1 gluten-free flour if needed.
- Natural unsweetened cocoa powder — enhances red velvet flavor and helps the red tone; avoid Dutch-processed cocoa if you want a bright red color.
- Salt — balances and boosts flavor.
- Baking soda and baking powder — leavening agents that give a light structure and puff.
- Eggs — use room-temperature whole eggs for structure and moisture.
- Red gel food colouring — gel gives a more vivid color than liquid food coloring.
How to make red velvet chocolate chip cookies
1. Measure the dry ingredients. In a medium bowl whisk together all-purpose flour, cocoa powder, baking powder and salt. Set aside.
2. In a large bowl combine melted butter, brown sugar and granulated sugar until smooth. Add the eggs, whisk to combine, then stir in vanilla extract and red gel food colouring.
3. Add the dry ingredients to the wet mixture in two batches, folding gently with a silicone spatula. Fold in the white chocolate chips and chopped macadamia nuts.
4. Cover the bowl with foil and chill the dough for at least 30 minutes; chilled dough will hold its shape better while baking.
5. Preheat the oven to 350°F (177°C) and prepare the non-stick cookie sheet. Scoop dough with a 60 ml (4 tbsp) cookie scoop or weigh to make twelve 60–65 g balls. Place a heart cookie cutter on the sheet, set a dough ball inside, and gently press to fill the cutter. Remove the cutter and repeat, spacing cookies about 1 inch apart.
6. Bake on the middle rack for about 9 minutes. For softer cookies bake 8 minutes; for crisper cookies bake 10–12 minutes.
7. Remove the sheet from the oven and press a few extra white chocolate chips on top of each cookie. Transfer the cookies to a cooling rack to finish cooling.
FAQs & tips for successful red velvet white chocolate chip cookies
Ensure all ingredients are at room temperature, except the butter which should be melted for easier mixing.
Chill the dough for at least 30 minutes. Chilled dough holds its shape and reduces spreading, which is essential when using a cookie cutter.
Keep cookie portions even. Use a scoop or weigh portions so cookies bake uniformly and finish at the same time.
Add extra white chocolate chips after baking. Press a few chips into each hot cookie for an appealing finish.
How to make red velvet cookies more red
Use gel-based red food colouring for a brighter hue. Avoid grocery-store liquid reds—they can be more purple and thin the batter. Natural unsweetened cocoa powder in a small amount helps the classic red velvet flavor while keeping the color vivid. If your cookies appear brown, you may have overbaked them or used a darker cocoa; omit cocoa and replace with flour if necessary, and add an extra 1/2 teaspoon of gel food colouring if needed.
Can I make red velvet cookies ahead of time?
Yes. Shape the cookie dough into hearts and freeze the raw dough in an airtight container for up to three months; bake from frozen, adding 1–2 minutes to the bake time. Alternatively, bake and freeze the cookies fully cooled; defrost before serving.
Can red velvet cookies be frozen?
Yes. Freeze baked cookies in an airtight container for up to three months. To reheat, microwave a single cookie wrapped in a paper towel for 30–40 seconds or let them come to room temperature. Raw dough balls freeze well too—bake straight from frozen, adding a minute or two as needed.
More Valentine’s Day recipes
- VALENTINE’S STRAWBERRY PUFF HEARTS
- TRIPLE CHOCOLATE COOKIES
- VALENTINE’S CAKE POPS
- CHOCOLATE CUPCAKES FOR VALENTINE’S DAY
- VALENTINE’S CHOCOLATE CHIA SEED PUDDING
HEART SHAPED RED VELVET COOKIES
Julia
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Ingredients
- 1 & 3/4 cups (235 g) all-purpose flour
- 2 tablespoons (15 g) cocoa powder
- 1/4 teaspoon (1.4 g) salt
- 1/2 teaspoon (5.25 g) baking powder
- 1/2 cup (115 g) unsalted butter, melted
- 1/3 cup (75 g) brown sugar
- 1/3 cup (75 g) white granulated sugar
- 2 large (100 g) eggs
- 2 teaspoons (13 g) red gel food colouring
- 1 teaspoon (4 g) vanilla extract
- 1/2 cup (100 g) white chocolate chips, plus a few extra for topping
- 1/2 cup (59 g) macadamia nuts, chopped
Instructions
- 1. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- 2. In a large bowl, mix melted butter with brown and granulated sugar. Add eggs, vanilla and red gel food colouring; whisk to combine.
- 3. Add the dry mixture to the wet in two batches, folding gently. Fold in white chocolate chips and chopped macadamia nuts.
- 4. Cover and refrigerate the dough for at least 30 minutes.
- 5. Preheat oven to 350°F (177°C). Scoop 12 portions (about 60–65 g each). Place a heart cutter on the baking sheet, press a dough ball into the cutter to form a heart, then remove the cutter.
- 6. Bake on the middle rack for about 9 minutes (8 minutes for softer, 10–12 minutes for crunchier).
- 7. Remove from the oven, press extra white chocolate chips onto each cookie, and transfer to a cooling rack.
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