Red velvet cookie bars are dense, chewy dessert bars made with cocoa powder, butter, sugar, and red food coloring, combining the flavor of red velvet cake with the texture of a cookie.
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They're often topped with cream cheese frosting or chocolate chips and are especially popular for Valentine's Day desserts.
This red velvet cookie bars recipe uses melted butter, cream cheese, cocoa powder, and white chocolate chips to create soft, chewy bars with classic red velvet flavor.
They're perfect for Valentine's Day or any occasion when you want an easy red velvet dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Butter: Provides moisture and chewiness.
- Cream cheese: Adds softness and a slight tang.
- Granulated sugar: Sweetens and supports structure.
- Light Brown sugar: Adds moisture and chewiness.
- Egg: Binds ingredients together.
- Vanilla extract: Enhances flavor.
- Red food coloring: Gives classic red velvet color.
- Vinegar: Activates baking soda and tenderizes the crumb.
- All-purpose flour: Forms structure.
- Cocoa powder: Provides mild chocolate flavor.
- Baking soda: Helps bars rise slightly.
- Salt: Balances sweetness.
- White chocolate chips: Add sweetness and contrast.
How to Make Red Velvet Cookie Bars
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan, then line it with parchment paper, leaving some overhang for easy removal.
- In a small bowl, whisk together the flour and cocoa powder and set aside.
- In a medium bowl, mix the butter, cream cheese, granulated sugar, brown sugar, salt, and baking soda using a rubber spatula until combined.
- The mixture does not need to be completely smooth. Add the egg, vanilla extract, red food coloring, and vinegar, stirring until evenly incorporated.
- Add the dry ingredients to the bowl along with the chopped white chocolate chips. Stir just until the dough comes together and no dry flour remains. Spread the dough evenly in the prepared pan.
- Bake for 30 minutes, until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan before lifting them out and cutting them into 16 squares.
Hint: Remove the bars when the center still shows a few moist crumbs to keep the texture chewy.
Storage, Make Ahead, & Freezing
Storage: Store bars in an airtight container for up to 3 days.
Make Ahead: Bake the bars one day in advance and slice before serving.
Freezing: Freeze fully cooled bars in an airtight container for up to 2 months.
Camila's Tips & Variations
- Bars too cakey: Reduce baking time slightly so the center stays chewy.
- Bars too dense: Mix only until the flour disappears to avoid overworking the dough.
- Color too light: Add a little more red food coloring until you reach the desired shade.
- Too sweet: Reduce the white chocolate chips or replace them with bittersweet chocolate chips. For a more deep chcolate flavor, use ½ cup white chocolate chips and ½ cup semisweet chocolate chips.
- Edges baking faster than center: Use a light-colored metal pan for more even baking.
Frequently Asked Questions
Why are my cookie bars dry?
Overbaking causes dryness. Remove the bars when the center still has moist crumbs.
How do I know when cookie bars are done?
The edges should be set and the center should have moist crumbs. Do not wait for a clean toothpick.
Why did my cookie bars sink in the center?
Underbaking causes sinking. Bake until the edges are set and the center looks firm.
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Recipe
Red Velvet Cookie Bars
Ingredients
- Nonstick cooking spray
- 155 grams all-purpose flour
- 20 grams natural or Dutch-process cocoa powder
- 141 g (10 tablespoons) unsalted butter, melted
- 57 g cream cheese , at room temperature
- 135 grams granulated sugar
- 100 grams light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 large egg , at room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons red food coloring
- ½ teaspoon white or cider vinegar
- 100 g white chocolate chips such as Ghirardelli , roughly chopped (adjust to taste)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan, then line it with parchment paper, leaving some overhang for easy removal.
- In a small bowl, whisk together the flour and cocoa powder and set aside.
- In a medium bowl, mix the butter, cream cheese, granulated sugar, brown sugar, salt, and baking soda using a rubber spatula until combined.
- The mixture does not need to be completely smooth. Add the egg, vanilla extract, red food coloring, and vinegar, stirring until evenly incorporated.
- Add the dry ingredients to the bowl along with the chopped white chocolate chips. Stir just until the dough comes together and no dry flour remains. Spread the dough evenly in the prepared pan.
- Bake for 30 minutes, until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan before lifting them out and cutting them into 16 squares.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
