Red Velvet Skillet Cookie with White Chocolate Recipe

If you’ve been on the hunt for a dessert that feels like a cozy hug, you’re going to flip for this Red Velvet Skillet Cookie with White Chocolate Recipe. It’s that perfect combo of rich red velvet flavor and melty white chocolate chips, all baked up in a skillet so it’s warm, thick, and endlessly shareable. I absolutely love how this turns out every time – crispy around the edges, soft in the middle, and totally indulgent. Stick around because this recipe is a fan-freaking-tastic way to satisfy your sweet tooth with minimal fuss and maximum yum.

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Ingredients You’ll Need

Each ingredient in this Red Velvet Skillet Cookie with White Chocolate Recipe brings something special to the party, from that signature red velvet cocoa kick to the surprise bursts of white chocolate melting through the cookie. Picking quality staples like good butter and fresh eggs makes all the difference.

• Butter: Make sure it’s softened so it creams nicely with the sugars for a fluffy base.
• Sugar: Using a mix of white and brown sugar keeps the cookie tender and full of flavor.
• Egg: Acts as a binding agent, plus adds richness to the dough.
• Vanilla Extract: Enhances all the flavors, so don’t skip it!
• Red Food Coloring: The key to that rich, classic red velvet color—use your favorite brand for vibrant results.
• Flour: The structure of your cookie – measuring correctly is crucial for the right texture.
• Unsweetened Cocoa Powder: Adds the subtle chocolate hint that defines red velvet.
• Baking Powder: Gives a little lift to keep the cookie soft but not cakey.
• Salt: Balances sweetness and deepens the flavors.
• White Chocolate Chips: These sweet pockets melt throughout, adding a creamy contrast you’ll love.

Variations

I love how adaptable this Red Velvet Skillet Cookie with White Chocolate Recipe is—you can personalize it to suit your cravings or what you have on hand. I often tweak it depending on the season or who I’m baking for.

• Swap White Chocolate for Dark Chocolate Chips: My husband prefers dark chocolate, so I swap out white chocolate chips sometimes—it gives a deeper, richer taste that’s a nice twist.
• Vegan Version: I experimented with vegan butter and a flax egg replacement once, and though the texture was a bit different, it still satisfied that red velvet craving quite well!
• Nut Addition: Adding chopped pecans or walnuts turns it into a nutty delight—perfect when you want extra crunch.
• Spices: A pinch of cinnamon or chili powder adds a warm depth that’s surprisingly addictive.

How to Make Red Velvet Skillet Cookie with White Chocolate Recipe

Step 1: Prep and Cream the Sugars with Butter

First, preheat your oven to 350°F and grease your 10-inch cast iron skillet well—this helps the cookie release easily and develop a lovely crust. Then, in a large bowl, cream together the softened butter, sugar, and brown sugar for one to two minutes until it’s light and fluffy. I find using an electric hand mixer here saves time and gives that perfect consistency, but a strong arm works too! This step makes the cookie tender and rich, so don’t rush it.

Step 2: Add Egg, Vanilla, and Red Food Coloring

Next up, add the egg and vanilla extract to the butter mixture and mix well. The egg adds moisture and binds everything together—very important for skillet cookies to hold up. Then stir in your red food coloring. I usually add about a tablespoon for that signature, punchy red velvet look, but feel free to adjust if you want a deeper hue. Mix until the color blends evenly for that uniform red dough.

Step 3: Whisk Dry Ingredients Separately

In a separate bowl, whisk together flour, unsweetened cocoa powder, baking powder, and salt. Taking this extra step helps the baking powder distribute evenly and prevents any clumps of cocoa or salt in your cookie. This is a small detail that really makes the texture shine in the final cookie.

Step 4: Combine and Fold in White Chocolate Chips

Now, slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—it can make the cookie tough. Then stir in those luscious white chocolate chips that make every bite a little surprise of creamy sweetness. I like to save a handful to sprinkle on top before baking for a pretty finish.

Step 5: Bake and Enjoy Warm

Press the dough evenly into your greased skillet, smoothing the top so it cooks uniformly. Bake for 18-22 minutes until the edges are set but the center still feels slightly soft—remember, it will continue to cook a bit as it cools. This is the trick to keeping it chewy and gooey, which I know you’re going to love. Let it rest for a few minutes before digging in, ideally with a scoop of vanilla ice cream or a drizzle of hot fudge for a total game-changer.

How to Serve Red Velvet Skillet Cookie with White Chocolate Recipe

Garnishes

I love to add a generous scoop of vanilla bean ice cream melting over the warm skillet cookie, plus a drizzle of hot fudge or caramel sauce. A sprinkle of crushed toasted pecans or even edible red sprinkles amps up the fun and texture. These little touches make it look and taste like a dessert you’d find in a fancy restaurant but with the comfort of home baking.

Side Dishes

Though honestly you don’t need much more, pairing this skillet cookie with fresh berries or a dollop of whipped cream works wonders. For parties, I sometimes serve it alongside a rich hot chocolate or a fruity sparkling wine – it balances the sweetness nicely.

Creative Ways to Present

For special occasions, I’ve baked the Red Velvet Skillet Cookie with White Chocolate Recipe in mini cast iron skillets as individual desserts — such a cute surprise! You can also slice the cooled cookie into wedges and serve them with customized dipping sauces or fruit compotes. Wrapping it up with a festive sprinkle of powdered sugar is a simple but elegant final touch.

Make Ahead and Storage

Storing Leftovers

I store leftover skillet cookie covered loosely with foil or plastic wrap at room temperature for up to two days. When it cools, it firms up but reheating it brings back that fresh-from-the-oven softness I absolutely adore. Just keep in mind it’s best enjoyed warm for maximum gooey delight.

Freezing

If you want to freeze leftovers, wrap the entire cooled skillet cookie tightly with plastic wrap and then aluminum foil. Freeze for up to a month. When you’re ready, thaw it overnight in the fridge, then warm it up gently in the oven to bring back its fresh-baked charm. I did this once for a last-minute dessert and was pleasantly surprised at how well it held up!

Reheating

To reheat, pop your leftover slice or skillet in a preheated 325°F oven for about 8-10 minutes or until warmed through. This revives that crisp edge and gooey center that make this recipe so crave-worthy. Microwave works in a pinch but can make it a bit chewy, so try the oven if you can!

FAQs

Final Thoughts

This Red Velvet Skillet Cookie with White Chocolate Recipe has become my go-to dessert when I want something quick but spectacular that feels homemade and special. It’s easy to whip up, perfect for sharing (or not!), and always impresses whoever tries it. I truly recommend giving it a shot—you’ll love the melty white chocolate pockets and how that luscious red velvet flavor fills your kitchen. Trust me, your friends and family will thank you once you serve this warm, gooey goodness fresh from the oven.

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