Red Velvet Crumbl Cookie Recipe (but better)
Falling in love with a cookie has never been easier with these luxurious red velvet Crumbl cookies. They are thick and soft, slightly chewy, and loaded with chocolate. Not just white chocolate though, we add dark chocolate, plus M&Ms, because why not?! Trust me, these cookies are what dreams are made of my friend, and perfect for a Valentine’s Day treat!
I knew that I wanted to make a Crumbl inspired red velvet cookie recipe for Valentine’s Day, but it was a hard choice between white chocolate chip, or cream cheese frosted. So, I followed my gut and went with the white chocolate because red velvet flavor is subtle as it is, so adding chocolate amplifies the intensity of the red velvet.
What are Crumbl cookies?
Crumbl is a gourmet cookie bakery that has become incredibly popular over the last couple of years, with a huge following. The obsession is with the soft, thick, cookie dough-like texture and the anticipation for the exciting flavors that are released weekly. Picture a fancy cupcake shop, but cookies. So if you can’t make it to your local Crumbl, or you’re a hermit like myself and don’t leave the house on weekends, make some at home 🙂 I highly recommend you try these next!
What is red velvet and why is it so good?
Red velvet has a mild chocolate flavor and a noteworthy velvety texture. Traditionally made in the form of a cake, it’s not just the flavor of chocolate, it uses far less cocoa powder. The “red” in red velvet, is actually a result of the ingredients that are used to achieve the velvet-like signature texture, but the color is more enhanced by adding red food coloring.
Ingredients needed for red velvet cookies
- Butter – I always use salted butter for cookies, because cookies need salt!
- Brown sugar & white sugar – brown sugar has more flavor and moisture than white sugar, so we use a combination for the best cookie flavor
- Vanilla extract – it’s important to use pure vanilla extract for the best flavor
- Red gel food coloring – be sure to use the gel coloring, as to not add too much liquid to the batter
- White vinegar – this is added to enhance the red color once baked
- Egg – used as the binding agent for these cookies
- Flour – all-purpose flour works best here
- Cocoa powder – 100% natural unsweetened cocoa powder like Hershey’s or Ghirardelli.
- Corn starch – this help to make the cookies chewy
- Baking soda – just a little leavener to give some height to the cookies
- Chocolate chips & M&Ms – high quality white chocolate chips, semi-sweet chocolate chips, and milk chocolate M&Ms
How to make these red velvet Crumbl cookies
Pay close attention, there a couple techniques we use to achieve the perfect red velvet Crumbl cookie!
- Cream together the butter and sugars, then add the egg and vanilla
- Combine the dry ingredients in a separate bowl
- Add dry ingredients to the wet ingredients and mix until just combined
- Fold in all the chocolate add-ins, using a wooden spoon makes this step easier as the dough can be thick!
- Using a large cookie scoop (or ice cream scoop), make 9 equal large balls
- Split the cookie dough ball in half
- Squish both halves back together, with the slit sides facing out
- Top each cookie dough ball with more chocolate morsels
- Bake for 9 minutes at 350 degrees
What is pan-banging?
Pan-banging is a method to deflate the cookies, and give that signature crinkled texture on top. It needs to be done while the cookies are hot right out of the oven.
- Right out of the oven, lift the pan up about a foot from the countertop, and drop the pan so it bangs on the countertop
- Let cool for 1-2 minutes on the cookie sheet and then move to a cooling rack
Top tips to get the best red velvet Crumbl cookie
Room temperature butter
Room temperature butter means your butter is pulled out of the refrigerator just one hour before baking. It should not be soft. The butter should still be cool to the touch and make an indent like the picture below when you push into it. If your finger slides down the butter or pushes right through it, your butter is too soft.
High quality chocolate chips
These cookies are loaded with chocolate, especially white chocolate. I recommend using a brand like Ghirardelli.
Pan-bang your cookies!
Your cookies will be taller and fluffy if you skip this step.
Don’t over bake
Only let your cookies sit on the baking sheet for a minute or so, until you can safely move them to a cooling rack with a spatula.
Recipe FAQ’s & substitutions
What is the best way to store Crumbl cookies?
Store these cookies in an airtight container at room temperature for 3-4 days. To enjoy, try reheating in the microwave for 5 seconds so the chocolate gets gooey again!
Can I make red velvet desserts without red food coloring?
Yes! You won’t get the authentic red coloring of course, but the cookies will taste the same.
Can I make these cookies without an electric mixer?
An electric mixer is preferred to beat the room temperature butter. If you don’t have one, use a whisk to beat the butter with the egg, sugar and vanilla until smooth.
Red Velvet Crumbl Cookie Recipe (but better)
Ingredients
Method
- Preheat the oven to 350° and place rack in middle position of the oven. Line two large baking sheets with parchment paper.
- In a medium bowl, mix the flour, corn starch, cocoa powder, baking soda, and salt together. Set aside.
- In the bowl of a mixer with the paddle attachment fitted, cream the butter, brown sugar, and granulated sugar together for 2 minutes on medium high.
- Add the egg, vanilla extract, vinegar, red gel food coloring and mix until combined. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the dry mixture and mix on low just until combined. Remove bowl from the mixer, and using a wooden spoon, fold in the white and semi sweet chocolate chips and the M&Ms. The dough should be thick, and a little difficult to fold!
- Using a large cookie scoop, or an ice cream scoop, make 9 equally sized cookie dough balls, 5 and 4 on each cookie sheet. Roll each into an even ball.
- Take each cookie dough ball, and pull it in half, then press the two pieces together, keeping middle split-side on the outside, then place on the lined baking sheet. Press down slightly with your fingers to flatten.
- Bake one sheet of the cookies in the preheated oven on the middle rack for 9 minutes. Remove from the oven and drop the hot pan on the counter (from about 1 foot above) to de-fluff and slightly drop the cookies. Repeat 1-2 times. This is loud!
- Let the cookies cool on the baking sheet just 1-2 minutes until you are able to move them to a cooling rack using a spatula. Repeat with the second batch of cookies.
- Keep cookies in an airtight container at room temperature for 3-4 days.
