Red Velvet White Chocolate Cookies

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Prep: Bake: Yield:
20 Min. 10 Min. 48 Cookies
Prep: 20 Min. Bake: 10 Min. Yield: 48 Cookies



1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened, not melted

1 (14oz) can Eagle Brand ® Sweetened Condensed Milk

1 tsp vanilla extract

3 tbsp red liquid food color

2 tbsp cocoa powder

2 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

White Chocolate:

2-3 cups high quality white chocolate chips

2-3 tsp vegetable oil


Crushed peppermints



Preheat the oven to 350°F and line a baking pan with parchment paper.

Add butter and sugar into a large mixing bowl and cream together with a hand mixer until fluffy and light. Mix in condensed milk.

Add the red food color and vanilla extract and beat again.

Add cocoa powder, flour, salt and baking powder to the mixing bowl and gently mix together.

With a cookie scoop, scoop 1-2 tablespoons of dough into the palms of your hands and roll into a ball shape. Place the dough on a parchment lined baking pan and press down gently with your hand to flatten it.

Repeat with additional dough until you have 12 cookies on a pan.

Bake for 8-10 minutes.

Repeat with remaining dough, baking one pan at a time.


White Chocolate:

Add 2 cups of white chocolate chips and 2 teaspoons of oil to a microwave safe bowl. Microwave on high for 45 seconds. Stir, then return to the microwave for 10 seconds at a time stirring after each until completely smooth. If all of the melted white chocolate is used with the cookies and more is needed, melt the 3rd cup of white chocolate chips and teaspoon of oil until all of the cookies are covered.


Dip half of each cookie into melted chocolate and place them on parchment paper. Sprinkle them with crushed peppermint and allow the white chocolate to cool and harden.


Recipe by our friend Monique Polanco @MoniquePolanco_