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White Chocolate Chunk Red Velvet Cookie Bars

Thick and soft red velvet cookie bars, stuffed with chunks of white chocolate.
Prep Time 15 minutes
Cook Time 20 minutes


  • 1 cup + 1tbsp plain flour
  • 1 tbsp cornflour
  • 2 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1 stick (113g) butter, softened
  • 1/2 cup light brown sugar
  • 1/3 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • Red food colouring (the amount you need depends on whether or not you have liquid or gel)
  • 6 oz good quality white chocolate roughly chopped


  • Preheat the oven to 190 degrees C and grease and line your pan.
  • Sift the flours, cocoa powder and bicarb together into a medium sized bowl and then add in your chopped chocolate, stir to combine and then leave to one side.
  • Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes.
  • Add in the egg, vanilla extract and vinegar.
  • Mix until well combined and smooth, about 1 minute on med-high speed. Add in the red food colouring, little by little, mixing between, until you're happy with the colour.
  • Add in the flour mix and fold in on a low speed until combined. The dough will be stiff.
  • Place the dough into the prepared pan and smooth out with a spatula or wooden spoon.
  • Place in the oven for 20-25 minutes (mine took 20 minutes exactly) until, slightly risen, the top looks slightly crisp and an inserted skewer comes out clean.
  • Leave in the pan to cool for at least 30 minutes before transferring to a wire rack to cool completely.
  • Once cool slice in to 9-12 bars depending on how big you want them.
  • Bars will keep in an airtight container at room temperature for 4-5 days.


Recipe by Annie