Chewy Red Velvet Cookie Bars

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 15 min
  • Yield: 16 bars
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Nonstick cooking spray

1 1/4 cups (155 grams) all-purpose flour

1/4 cup (20 grams) Dutch-process cocoa powder

10 tablespoons unsalted butter, melted

2 ounces cream cheese (1/4 of an 8-ounce package), at room temperature

1/2 cup plus 2 tablespoons (135 grams) granulated sugar

1/2 cup packed (110 grams) light brown sugar

1/2 teaspoon fine salt

1/2 teaspoon baking soda

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 teaspoons red food coloring

1/2 teaspoon white or cider vinegar

1/2 cup white chocolate chips

1/2 cup mini semisweet chocolate chips


  1. Preheat the oven to 350 degrees F.
  2. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
  3. Whisk together the flour and cocoa in a small bowl; set aside.
  4. Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
  5. Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
  6. Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
  7. Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.
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