Red Velvet Cookie Bars
These decadent bars are stuffed with rich cream cheese and chocolate, speckled with creamy white chocolate chips, and baked to perfection!
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Why you’ll love red velvet cookie bars
These decadent bars are stuffed with rich cream cheese and chocolate, speckled with creamy white chocolate chips, and baked to perfection!
I’ve always loved this flavor combination in a cookie, and now it’s even easier to make - you can mix all the ingredients in just one bowl and bake them up in one 8 x 8 inch baking dish! So easy to make and even easier to clean up!
Recipe Tips for the best red velvet cookie bars
Mix the batter really well between each addition of ingredients, especially after the food coloring is added. You don’t want the batter to bake up with streaky or splotchy patches of red food coloring!
Do not over bake them. The key to a soft and chewy cookie is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. The same is true for cookie bars. This is not a secret, but it makes a HUGE difference in the texture of your cookie, and I think it also makes them last a little longer too!
Recipe Variations
Love white chocolate chips? Double the amount by adding one cup instead of ½ cup. They will be so decadent!
FAQ
Helpful Kitchen Tools
Spatula
Stand mixer or hand mixer
parchment paper
8 x 8 inch baking dish
Ingredients
⅓ cup granulated sugar
⅓ cup brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
1/4 cup unsalted butter, melted and cooled slightly
¼ cup cream cheese
1 egg
1/2 teaspoon pure vanilla extract
½ teaspoon red food coloring
1/4 cup unsweetened cocoa powder
3/4 cup flour
½ cup white chocolate chips
How to make red velvet cookie bars
Melt the butter in a pyrex liquid measuring cup in the microwave for about 30 seconds or until melted and let cool slightly.
Preheat the oven to 350. Line an 8 x 8 pan with parchment paper.
In the bowl of a stand mixer, add granulated sugar, packed brown sugar, baking soda, and salt. Mix together with a spatula until well combined.
Add cream cheese and beat until fluffy, about 30 seconds.
Add melted butter and mix well, scraping down the sides of the bowl with a spatula.
Add egg, vanilla, red food coloring and mix well, scraping down the sides of the bowl.
Add the unsweetened cocoa powder and flour and mix until well combined, scraping down the sides of the bowl as needed.
Toss in the white chocolate chips in and and mix with a spatula until distributed evenly.
Pour the batter into the pan and spread evenly to reach each corner. Sprinkle the 2 tablespoons of white chocolate chips on top evenly. Bake for 20 - 25 minutes or until edges turn golden brown and the bars look puffy in the center.
Remove from the oven and let cool for at least an hour before cutting.
How to Store
Store red velvet cookie bars at room temperature in an air tight container for up to five days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze red velvet cookie bars easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
More cookie bars, please!
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