Red Velvet Skillet Cookie with White Chocolate Recipe

If you’re craving a dessert that’s both indulgent and ridiculously easy to whip up, you’re going to adore this Red Velvet Skillet Cookie with White Chocolate Recipe. I absolutely love how it delivers that classic red velvet flavor in a chewy, thick cookie form, all baked in one pan – no fussing over multiple sheets or complicated steps. You’ll find that this skillet cookie is perfect for satisfying your sweet tooth right away, especially when topped with melting ice cream or rich fudge. Trust me, once you try this, it’ll become your go-to for cozy nights in or unexpected guests!

this …

Ingredients You’ll Need

Every ingredient in this Red Velvet Skillet Cookie with White Chocolate Recipe has its role, from rich butter creating that chewy base to the red food coloring delivering that iconic color. I like to use good quality cocoa and real vanilla extract to get the full depth of flavor, and fresh white chocolate chips for the best melty pockets.

• Butter: Use softened butter so it cream together seamlessly with the sugars for that tender crumb.
• Sugar: A mix of white and brown sugar adds both sweetness and a bit of moisture for chewiness.
• Egg: This binds everything and gives some structure to your cookie.
• Vanilla Extract: It’s a little flavor booster that makes a big difference for that familiar warm taste.
• Red Food Coloring: Essential for the vibrant red color—don’t skip it! Gel food coloring works best to avoid thinning the batter.
• Flour: All-purpose flour is just right here for that classic cookie texture.
• Unsweetened Cocoa Powder: Adds that subtle chocolate hint essential to red velvet.
• Baking Powder: Helps the cookie rise a bit to get that soft, cakey lift inside.
• Salt: Balances sweetness and enhances all the flavors.
• White Chocolate Chips: The star mix-in – they melt just enough to create gooey pockets of sweetness.

Variations

I love switching things up with this Red Velvet Skillet Cookie with White Chocolate Recipe based on what’s on hand or who I’m baking for. A little tweak here and there makes it feel fresh every time you make it, inviting your own twist on this classic.

• Add Nuts: I once tossed in chopped pecans for a delightful crunch and my family loved the contrast in texture.
• Dark Chocolate Chips Instead: If you prefer bittersweet over sweet, swapping white for dark chocolate amps up the chocolate flavor.
• Dairy-Free Version: Use a vegan butter substitute and dairy-free white chocolate chips for allergy-friendly yum.
• Double the Cocoa: For a richer, more intense red velvet taste, add an extra half tablespoon of cocoa powder.

How to Make Red Velvet Skillet Cookie with White Chocolate Recipe

Step 1: Get Your Skillet Ready & Preheat

Before starting, preheat your oven to 350°F (175°C). Grease your 10-inch cast iron skillet thoroughly with butter or non-stick spray. This step is crucial — I once skipped greasing properly, and the edges stuck, which was a bummer when serving. If you don’t have a cast iron skillet, a heavy oven-safe pan works too, but cast iron gives that perfect crust.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter with the white and brown sugars until the mixture is light and fluffy, about 1-2 minutes. I like to use a hand mixer here because it saves effort, but a sturdy whisk works fine. Getting this step right helps create the tender crumb you want.

Step 3: Add the Wet Ingredients

Mix in the egg and vanilla extract until smooth. Then stir in the red food coloring; gel or paste forms are best here to maintain batter thickness and get that gorgeous vibrant color I love.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution, so your cookie bakes evenly without any clumps of cocoa or baking powder.

Step 5: Mix Dry into Wet and Stir in White Chocolate

Gently fold the dry ingredients into the wet ingredients just until combined—don’t overmix or your cookie could get tough. Then fold in the white chocolate chips for melty pockets of sweetness that make this recipe stand out.

Step 6: Press Dough and Bake

Press the dough evenly into your greased skillet. Bake for 18-22 minutes, checking at 18 minutes—you want the edges set but the center still a little soft and gooey. It’ll firm up as it cools. When I first tried this, I almost overbaked it, so I’ve learned to watch closely and pull it out just right.

Step 7: Cool Slightly and Serve Warm

Allow the skillet cookie to cool for a few minutes before digging in. This brief wait lets the cookie set a bit, so you get clean slices if you want to share—though honestly, it’s perfect served warm, scooped straight from the skillet with some vanilla ice cream and hot fudge on top.

How to Serve Red Velvet Skillet Cookie with White Chocolate Recipe

Garnishes

I like to sprinkle a little powdered sugar on top for a pretty finish, but my favorite garnish is a big scoop of vanilla bean ice cream that melts into the warm cookie. Sometimes I drizzle warm hot fudge for an extra decadent touch. Fresh raspberries can also brighten the richness—plus they look so pretty next to the red velvet color!

Side Dishes

Honestly, this red velvet skillet cookie is usually the showstopper, so I keep sides simple. A cold glass of milk or a hot cup of coffee or cocoa pairs perfectly to balance the sweetness and makes for a cozy, complete dessert experience.

Creative Ways to Present

For celebrations, I’ve decorated the top with whipped cream and fresh strawberries arranged like a little flower on the skillet. Another time, I sprinkled edible gold dust to make it feel extra special for a birthday. You can even divide the dough into mini skillets or ramekins for individual servings that make guests feel pampered!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes I do, but rarely for long), I cover the skillet with plastic wrap or transfer pieces to an airtight container at room temperature. The cookie stays soft for about 2 days. If you want to keep it fresh longer, refrigeration works too but can firm up the white chocolate a bit.

Freezing

I’ve frozen leftover cookies wrapped tightly in plastic wrap and then foil, and they thaw beautifully on the counter. When you’re ready, unwrap and warm them slightly in the oven or microwave for that just-baked taste. This is a lifesaver for prepping ahead of a party.

Reheating

To reheat, I pop slices into the microwave for 15-20 seconds or heat the whole skillet at 325°F for 5-7 minutes. This melts the white chocolate and revives that fresh-from-the-oven gooey texture that makes everyone swoon.

FAQs

Final Thoughts

This Red Velvet Skillet Cookie with White Chocolate Recipe is one of those desserts I pull out when I want to impress without the stress. The warm, gooey texture and that pop of creamy white chocolate just make it irresistible. Baking it in the skillet means you have less cleanup and a show-stopping presentation ready to go. I can’t recommend it enough for your next cozy night or celebration—you’ll be amazed at how easy and delicious it is. So grab your skillet, and let’s make something sweet that’s sure to bring smiles all around!

Print