Red Velvet Skillet Cookie with White Chocolate Recipe

If you’re on the hunt for a dessert that feels like a warm hug straight out of the oven, you’re going to adore this Red Velvet Skillet Cookie with White Chocolate Recipe. It’s thick, gooey, with just the right amount of cocoa and a burst of creamy white chocolate in every bite—plus, it’s baked in a skillet for that perfect slightly crispy edge. Trust me, once you try it, you’ll be making this more often than you expect!

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Ingredients You’ll Need

I love how these ingredients come together for that classic red velvet flavor, balanced with white chocolate’s sweet creaminess. Plus, most of them are pantry essentials, so no last-minute grocery trips.

• Butter: Make sure it’s softened to room temperature for that fluffy cookie dough texture.
• Sugar & Brown Sugar: The combo gives the cookie a perfect balance of sweetness and chewiness.
• Egg: Acts as the binder to make that cookie hold beautifully in the skillet.
• Vanilla Extract: Enhances all the other flavors and adds depth.
• Red Food Coloring: The star for that iconic red velvet color—go for gel-based for vibrant hues.
• Flour: Provides structure, use all-purpose for the best results.
• Unsweetened Cocoa Powder: Just a bit to balance the sweetness and add that unmistakable red velvet hint.
• Baking Powder: Helps the cookie rise gently for a soft but structured bite.
• Salt: A pinch to balance the sweetness and bring out flavor.
• White Chocolate Chips: Melts into creamy pockets that contrast nicely with the cocoa flavor.

Variations

I’m all about making a recipe your own, and with this Red Velvet Skillet Cookie with White Chocolate Recipe, there’s room to play! I sometimes like to swap in different mix-ins or tweak the color intensity to suit the occasion.

• Extra Chocolate: I tried adding semi-sweet chocolate chips alongside white chocolate once — extra chocolate heaven!
• Nutty Twist: Chopped pecans or walnuts offer a lovely crunchy contrast that my friends rave over.
• Less Food Coloring: If you prefer a subtler red velvet look, just halve the red food coloring—still delicious.
• Vegan Version: I haven’t tested it myself, but swapping butter for coconut oil and egg for flax egg could work.

How to Make Red Velvet Skillet Cookie with White Chocolate Recipe

Step 1: Prep Your Skillet and Ingredients

First things first—preheat your oven to 350°F (175°C). Grab a 10-inch cast iron skillet and grease it well. I like using a bit of butter here for extra richness, but non-stick spray works fine too. Having everything at your fingertips makes the process so smooth.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat together the softened butter, sugar, and brown sugar until it looks light, fluffy, and a little whipped—about 1 to 2 minutes. This is the magic that makes your cookie chewy and soft, so don’t rush it!

Step 3: Add the Wet Ingredients

Next, mix in the egg and vanilla extract until combined. Now here’s where you add that gorgeous red food coloring. I usually add a tablespoon of gel coloring—mix well until your batter is a vibrant, lovely red.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed, so your cookie bakes perfectly without any patches.

Step 5: Make the Dough

Add the dry ingredients to the wet ingredients, mixing gently just until everything is combined—over-mixing can toughen the cookie, so stop when you no longer see flour streaks. Finally, fold in the white chocolate chips, saving some for topping if you want a pretty presentation.

Step 6: Bake and Enjoy

Press your dough evenly into the greased skillet. Pop it in the oven and bake for 18 to 22 minutes. You’re looking for the edges to be set with a slightly glossy center—it’ll firm up more as it cools. I like to let it sit for a few minutes before serving warm with a scoop of vanilla ice cream and a drizzle of hot fudge. Absolute bliss!

How to Serve Red Velvet Skillet Cookie with White Chocolate Recipe

Garnishes

I absolutely love topping mine with a big scoop of vanilla ice cream. The contrast of cold ice cream melting into the warm cookie is heavenly. Sometimes I add a drizzle of hot fudge sauce and even a sprinkle of crushed peppermint during the holidays—it takes it over the top!

Side Dishes

Since it’s quite rich and sweet, I like pairing this skillet cookie with simple sides like fresh berries or a light fruit salad to balance the flavors. A cup of black coffee or a rich espresso also complements the chocolatey goodness perfectly.

Creative Ways to Present

For special occasions, I’ve invited friends over and topped the cookie with whipped cream and edible gold flakes for that wow factor. You can also slice it like a pizza and offer various toppings on the side — like different ice cream flavors and nuts — so everyone customizes their slice.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to two days. It stays soft and chewy, but if it feels a little firm, gently reheat to bring back that freshly baked vibe.

Freezing

Freezing works great with this cookie. I slice it into portions, wrap each in plastic wrap, then store in a freezer bag. When ready, thaw at room temp or microwave briefly—white chocolate still melts beautifully after freezing!

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds or place it in a warm oven (around 300°F) for 5 minutes. This revives that gooey texture without drying it out—perfect for “just baked” vibes any time.

FAQs

Final Thoughts

Honestly, this Red Velvet Skillet Cookie with White Chocolate Recipe has become one of my go-to comfort desserts. It’s just so reliably delicious, easy to throw together, and perfect for sharing — or not! Whether you’re making it for a special occasion or a simple weeknight treat, it feels extra cozy and indulgent. I can’t wait for you to try it and see how this simple skillet cookie becomes your new favorite too.

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