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Chewy Red Velvet White Chocolate Cookie Bars

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These chewy red velvet white chocolate cookie bars combine a rich, tender crumb with gooey pockets of white chocolate, perfect for a quick and easy homemade dessert that pleases any crowd.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (liquid or gel)
  • 4 ounces (113 g) cream cheese, softened
  • 1 ½ cups (270 g) white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract followed by the softened cream cheese. Mix until fully combined and smooth.
  5. Stir in the red food coloring until the dough turns a deep red velvet shade.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
  7. Gently fold in the white chocolate chips evenly throughout the dough.
  8. Spread the dough evenly into the prepared pan, smoothing the top with a spatula.
  9. Bake for 28-32 minutes, starting to check at 28 minutes. The edges should be set and lightly golden, while the center remains soft but not wet. A toothpick inserted should come out with a few moist crumbs.
  10. Let the bars cool completely in the pan on a wire rack for at least 1 hour before slicing.

Notes

Use softened butter, not melted, to trap air for chewy texture. Gel food coloring is preferred for richer color without thinning the dough. Avoid overbaking to keep bars moist and chewy. Chill dough for 15-20 minutes if kitchen is warm to help bars hold shape. Use parchment paper to prevent burning edges and ease removal. White chocolate chunks can be used instead of chips for bigger melty pockets.

Nutrition

Keywords: red velvet, cookie bars, white chocolate, chewy dessert, easy homemade dessert, potluck dessert, baking

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