Pink Velvet White Chocolate Cookies (Printable)

Soft, chewy pink cookies studded with creamy white chocolate chips—ideal for celebrations and sweet cravings.

# What You Need:

→ Dry Ingredients

01 - 2 ½ 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 - 1 ½ 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:

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. Avoid overmixing.
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 appear slightly underbaked; they will firm up as they cool.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.

# Expert Tips:

01 -
  • The dough comes together in one bowl with no fussy steps, so you can have warm cookies in just over an hour.
  • That soft, chewy center stays perfect for days, making them ideal for gift boxes or lunchbox surprises.
  • The color is completely customizable, so you can go pale blush or full hot pink depending on your mood.
  • White chocolate adds a creamy sweetness that balances the vanilla beautifully without being too rich.
02 -
  • Don't skip the chilling step, warm dough spreads too fast and you'll end up with flat, thin cookies instead of thick, chewy ones.
  • Gel food coloring is not optional if you want that vibrant pink, liquid coloring will make the dough too wet and the color will fade in the oven.
  • Pull the cookies out when they still look slightly underbaked in the center, they firm up as they cool and this keeps them soft inside.
03 -
  • Use a cookie scoop instead of a spoon to keep every cookie the same size so they bake evenly and look professional.
  • Let your butter sit out for at least an hour before you start, it should leave a slight indent when you press it but not be greasy.
  • If your dough feels too sticky to scoop after chilling, let it sit at room temperature for 5 minutes, it'll soften just enough to work with.
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