Red Velvet Cookie Bars Recipe
Introduction
These Red Velvet Cookie Bars combine the irresistible flavors of red velvet cake with the chewy, rich texture of cookie bars. Packed with white chocolate chips and a hint of cocoa, they make a perfect treat for any occasion. Easy to bake and delightfully colorful, these bars are sure to impress.
Ingredients
- 125 g unsalted butter
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp red food colouring
- 265 g plain flour
- 15 g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 300 g white chocolate chips (or chopped white chocolate)
Instructions
- Step 1: Preheat the oven to 180ºC (160ºC fan) and line a 9×9-inch square baking tin with parchment paper.
- Step 2: In a bowl, beat together the butter, light brown soft sugar, and white granulated sugar until creamy. A stand mixer with a beater attachment works well for this.
- Step 3: Add the egg, vanilla extract, and red food colouring to the bowl and beat again until fully combined.
- Step 4: Stir in the plain flour, cocoa powder, bicarbonate of soda, and sea salt. Beat until a cookie dough forms.
- Step 5: Fold in the white chocolate chips until evenly distributed throughout the dough.
- Step 6: Press the dough evenly into the prepared baking tin.
- Step 7: Bake in the preheated oven for 18–22 minutes, or until the top looks dry but the bars are still soft inside.
- Step 8: Allow the bars to cool completely in the tin before cutting and serving. Enjoy!
Tips & Variations
- Use gel or powdered red food colouring for the best vibrant red colour; liquid colourings may not work well.
- If you don’t have both sugars, you can substitute one for the other, but this may slightly affect the texture.
- Try adding chopped nuts for extra crunch or swap white chocolate chips for regular or dark chocolate chips for a different flavor.
Storage
Store the cookie bars in an airtight container at room temperature for up to 5 days. To reheat, warm briefly in a microwave or oven to refresh their soft texture if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate?
Yes, feel free to substitute the white chocolate chips with milk or dark chocolate chips if you prefer. Each will give a slightly different taste.
What if I don’t have red food colouring?
The red colouring is key to the classic red velvet look and taste. If you don’t have it, the bars will still taste great but won’t have the characteristic red hue. Gel or powdered colours work best for vibrant results.
PrintRed Velvet Cookie Bars Recipe
Deliciously soft and chewy Red Velvet Cookie Bars with a rich cocoa flavor, a hint of vanilla, and studded generously with white chocolate chips. Perfectly balanced sweet treats baked in a convenient 9×9 inch pan, ideal for sharing or a decadent everyday snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 bars 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 265 g plain flour
- 15 g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
Wet Ingredients
- 125 g unsalted butter
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp red food colouring (recommended type specified in notes)
Add-ins
- 300 g white chocolate chips (or chopped white chocolate)
Instructions
- Preheat and Prepare:** Preheat the oven to 180ºC (160ºC fan) and line a 9×9 inch square baking tin with parchment paper to prevent sticking and ease removal.
- Cream Butter and Sugars:** In a mixing bowl, beat the unsalted butter, light brown soft sugar, and white granulated sugar together with a stand mixer or by hand until the mixture is creamy and smooth, ensuring an even texture.
- Add Wet Ingredients:** Beat in the medium egg, vanilla extract, and red food colouring thoroughly so the color and flavor are well incorporated into the batter.
- Combine Dry Ingredients:** Add the plain flour, cocoa powder, bicarbonate of soda, and sea salt to the wet mixture. Beat gently until a cookie dough forms, ensuring no lumps remain.
- Mix in Chocolate Chips:** Fold in or beat the white chocolate chips until they are evenly distributed throughout the dough for bursts of sweetness.
- Press Dough into Tin:** Transfer the cookie dough into the prepared tin and press it down evenly using your hands or a spatula to create a uniform thickness.
- Bake:** Place the tin in the preheated oven and bake for 18 to 22 minutes or until the top looks dry and set but still soft to the touch, avoiding overbaking to retain chewiness.
- Cool:** Remove from the oven and leave the cookie bars to cool completely in the baking tin before slicing to allow the texture to set perfectly.
- Serve and Enjoy:** Once cooled, cut into bars and enjoy your homemade red velvet cookie bars as a delightful snack or dessert.
Notes
- Once baked, these cookie bars will stay fresh for 4-5+ days when stored properly in an airtight container.
- Use the recommended red food colouring (gel or paste preferred) for the vibrant red color; liquid or supermarket food colorings are less effective.
- Recommended white chocolate chips provide the best texture and flavor, but chopped white chocolate can be used as an alternative.
- If you don’t have both types of sugar, you can substitute one entirely with the other, though the texture may vary slightly.
- This recipe is adapted from the popular New York City style red velvet cookie recipe by Jane.
- Use a 9×9 inch square baking tin lined with parchment paper for best results and easy removal.
- Enjoy these cookie bars as a perfect homemade treat that’s simple to prepare and share!
Keywords: Red Velvet Cookie Bars, white chocolate chip cookie bars, red velvet cookies, easy cookie bars, homemade cookie bars, baking, dessert recipe
