Easy Red Velvet Cookie Bars
Soft, chewy red velvet cookie bars topped with white chocolate chips. Mixed in one bowl and baked in under 25 minutes—perfect for parties, holidays, or an easy make-ahead dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup all-purpose flour spooned and leveled
- 0.125 cup unsweetened cocoa powder natural, not Dutch-processed
- 0.75 tsp baking soda
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp distilled white vinegar
- 2 tbsp liquid red food coloring add more for deeper color if desired
- 1 cup white chocolate chips plus extra for sprinkling
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang, and lightly grease.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Whisk in eggs one at a time, then add vanilla, vinegar, and red food coloring until evenly tinted.
- Add dry ingredients to the wet mixture and fold just until no dry streaks remain. Do not overmix.
- Fold in white chocolate chips and spread the batter evenly into the prepared pan. Sprinkle a few extra chips on top if desired.
- Bake 18 to 22 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan on a rack. Use the parchment to lift out, then slice into 16 bars and serve.
Notes
For cleaner slices, chill the pan for 20 minutes before cutting. Bars keep well in an airtight container at room temperature up to 3 days or refrigerated up to 1 week. Freeze up to 2 months.