Tender Pink Velvet Chocolate Chip Cookies
These tender pink velvet chocolate chip cookies are soft, slightly chewy, and bursting with flavor, featuring a subtle pink hue from natural beet powder and melty chocolate chips. Perfect for a cozy treat or any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup packed (110g) brown sugar
- 2 tablespoons (30g) cream cheese, softened
- 1 large egg, room temperature
- 1 ½ teaspoons (7ml) vanilla extract
- 2 teaspoons (4g) natural beet powder
- 1 ½ cups (270g) mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together the flour, baking powder, salt, and beet powder. Set aside.
- Using an electric mixer, beat the softened butter, granulated sugar, brown sugar, and cream cheese together until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
- Fold in the mini semi-sweet chocolate chips gently with a spatula.
- Use a cookie scoop or tablespoon to drop rounded balls of dough about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers are still slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or store in an airtight container once fully cooled.
Notes
Use softened butter, not melted, for best texture. Gradually mix dry ingredients into wet to avoid tough cookies. Fold chocolate chips gently. Bake until edges set but centers remain soft for chewy texture. Use parchment paper to prevent sticking and avoid overbaking. For dairy-free, substitute butter and cream cheese with plant-based alternatives. Beet powder adds natural color and subtle earthiness; red food coloring can be used but alters flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Fat: 8
- Carbohydrates: 18
- Protein: 2
Keywords: pink velvet cookies, chocolate chip cookies, tender cookies, easy cookie recipe, beet powder cookies, homemade treats