Make this red velvet cookie for one the next time you’re craving something sweet. Chewy and slightly gooey in the center, it has classic red velvet flavor and plenty of melty white chocolate. 
This single-serving red velvet cookie is perfect when you want a generous, indulgent treat without baking a whole batch. It’s large, chewy, and rich in red velvet flavor, with a vibrant red color and plenty of white chocolate. The dough can easily be split to make two slightly smaller cookies if you’d rather share.
It’s a fast and satisfying option when you want something sweet in minimal time. If you’ve tried the red velvet chocolate chip cookies, you’ll recognize the flavor and texture here—only this version is made as one giant cookie and comes together much quicker.
Making a Single-Serving Red Velvet Cookie
From start to finish this cookie takes about 20–25 minutes, including baking time.
- Whisk together 2 tablespoons melted unsalted butter, 2 tablespoons light brown sugar, and 1 tablespoon granulated sugar until smooth.
- Whisk in 1 large egg yolk (discard the white), 1/4 teaspoon vanilla extract, and 1/2 teaspoon red food coloring until fully combined. Be careful to use only the yolk—using the whole egg will make the dough too soft. The batter will look very bright; this is normal.
- Stir in 6 tablespoons all-purpose flour, 1 1/2 teaspoons cocoa powder, and 1/8 teaspoon baking soda until there are no lumps. Add a pinch of salt if you like.
- Fold in 2 tablespoons of white chocolate chips or chopped white chocolate. Any chocolate chips you have on hand will work.
- Shape the dough into a single large ball and place it on a lined cookie sheet. To make two large cookies, divide the dough into two equal portions and space them about 3 inches apart.
- Bake in a preheated oven at 350°F (180°C) for about 13–15 minutes for one cookie, or 10–12 minutes for two cookies, until the top looks set. When it comes out of the oven, press a few extra white chocolate chips or chunks onto the top for a glossy, melty finish.
Pro tip: Adjust the red food coloring to your preference. Use about 1/4 teaspoon for a more muted red or around 1/2 teaspoon for a brighter color. Both liquid and gel food coloring work well.
If you divide the dough into two cookies, they’ll still be quite large and bake in roughly 12 minutes at 350°F.
These cookies are big, chewy, slightly gooey inside, and studded with white chocolate—ideal for red velvet lovers. For more single-serving giant cookie ideas, try other flavors you enjoy.
Red Velvet Cookie for One
Equipment
- Cookie sheet or baking tray
Ingredients
- 2 tablespoons unsalted butter (28 g), melted
- 2 tablespoons light brown sugar (dark works too)
- 1 tablespoon granulated sugar
- 1 large egg yolk (discard the white)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon red food coloring (adjust to preference)
- 6 tablespoons all-purpose flour (47 g), measured and leveled
- 1 1/2 teaspoons cocoa powder
- 1/8 teaspoon baking soda
- 3 tablespoons white chocolate chips or chunks, divided
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone mat.
- Whisk together the melted butter, brown sugar, and granulated sugar until combined.
- Whisk in the egg yolk, vanilla extract, and red food coloring until smooth.
- Stir in the flour, cocoa powder, and baking soda until there are no lumps.
- Fold in 2 tablespoons of the white chocolate. Reserve the remaining chocolate for topping.
- Form the dough into one large ball and place it on the prepared sheet. For two cookies, divide the dough into two equal balls and place them 3 inches apart.
- Bake for 13–15 minutes for one cookie, or 10–12 minutes for two cookies, until the top appears set.
- Remove from the oven and press the remaining white chocolate chips or chunks onto the top for a glossy finish. Let cool slightly before serving.
Notes
- Red food coloring: Use more or less to get the shade you prefer. For a vivid color, about 1/2 teaspoon works well.
- Nutrition: Nutrition estimates are for the entire cookie if made as one serving.