Red Velvet Cookie Bars: Soft, Gooey, and Irresistibly Delicious

Red velvet cookie bars are soft, gooey, and absolutely irresistible! They combine that classic red velvet flavor we all love with the ease of cookie bars, loaded with white chocolate chips and regular chocolate chips for the perfect sweet bite. This one-bowl wonder comes together in just 30 minutes, making it your new go-to for Valentine’s Day, birthday parties, or those moments when you just need something special without all the fuss.

Love More Red Velvet Desserts? Try My Christmas Red Velvet Cheesecake or this Red Velvet Cinnamon Rolls next.

Why You’ll Love This Recipe

• So simple it’s almost embarrassing – Just one bowl, basic pantry ingredients, and you’re done in half an hour. No mixer required if you don’t want to use one!
• That perfect gooey texture – These stay soft and chewy for days, with slightly crispy edges and a fudgy center that melts in your mouth.
• Valentine’s Day magic without the stress – They look fancy and festive but honestly? They’re easier than regular cookies because there’s no scooping or shaping involved.
• Kid-approved and crowd-pleasing – The sweet vanilla flavor combined with a hint of cocoa and those chocolate chips means even picky eaters come back for seconds.

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Ingredients You’ll Need

For the Cookie Bars:

• 1 cup butter, partially melted (200g) – I like mine super soft, almost melted but not quite. It makes everything blend together like magic.
• ¾ cup brown sugar (130g) – This gives us that chewy texture and caramel-y depth.
• ½ cup granulated sugar (100g)
• 2 large eggs – Room temperature is best if you remember to take them out ahead.
• 1 tablespoon vanilla extract – Don’t skimp here! Good vanilla makes all the difference.
• 2 tablespoons cocoa powder (12g) – Just enough to give that signature red velvet hint without making them chocolate cookies.
• 1 tablespoon red food coloring – Liquid works perfectly. If you’re using gel paste, start with just a few drops.
• 2¼ cups all-purpose flour (270g)
• 1 teaspoon baking powder
• 1 cup white chocolate chips (180g) – These are what make them look so pretty against that red!
• ½ cup chocolate chips (90g) – Regular semi-sweet chips add the perfect contrast.

Why These Ingredients Work

The partially melted butter is your secret weapon here. When butter is super soft like that, it blends into the sugars almost effortlessly, creating this smooth, glossy base that gives you those gorgeous gooey cookie bars instead of cakey brownies. Brown sugar brings moisture and that deep, almost molasses-like sweetness that keeps these bars soft for days, while the granulated sugar helps with just the right amount of spread and those slightly crispy edges we’re after.

That little bit of cocoa powder isn’t trying to make these chocolate cookies. It’s there to give you that classic red velvet flavor and help the red food coloring really pop. Without it, you’d just have red sugar cookies, and that’s not what we’re going for here. The eggs bind everything together and add richness, while the vanilla extract rounds out all those flavors into something that tastes like a warm hug.

The white chocolate chips are more than just pretty. They add pockets of creamy sweetness that contrast beautifully with the tender red velvet base, and when they melt just slightly during baking, they create these little moments of pure bliss in every bite. The regular chocolate chips add depth and keep things from being too sweet.

Essential Tools and Equipment

You really don’t need much for these, which is part of their charm.

• Grab a large mixing bowl, a wooden spoon or sturdy spatula for mixing, and a 9×9-inch square baking pan.
• Grease the pan well or line it with parchment paper with a bit of overhang for easy lifting and cutting later.
• Use a whisk to beat the butter and sugars together—or a fork if that’s what you have on hand.
• An oven thermometer is helpful since ovens can vary, and these bars are sensitive to overbaking.

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pan

Get that oven going to 350°F (180°C). While it’s heating up, grease your 9×9-inch square baking pan really well with butter or cooking spray. I mean really well because these are gooey and you don’t want them sticking. Set it aside and feel good about yourself because you’re already almost done with prep.

Step 2: Cream the Butter and Sugars

In your large mixing bowl, beat together that partially melted butter, brown sugar, and granulated sugar until it’s smooth and creamy. This should take about two minutes with a wooden spoon or spatula. You’re looking for it to lighten up a bit and get fluffy. This is where the magic starts.

Step 3: Mix in the Eggs

Crack in those eggs one at a time, beating well after each addition. Make sure the first egg is completely mixed in before you add the second one. This keeps everything smooth and prevents any weird separation. Your mixture should look glossy and thick now.

Step 4: Add Your Flavorings

Stir in the vanilla extract, cocoa powder, and red food coloring. Mix this really well until you don’t see any streaks of cocoa and the color is distributed evenly throughout. This is where your batter transforms into that gorgeous red velvet shade. Don’t be shy about mixing here.

Step 5: Fold in the Dry Ingredients

Add your flour and baking powder right on top. Now here’s where you want to be a little gentle. Mix just until the flour disappears into the batter. Don’t overmix or you’ll end up with tough cookie bars instead of tender ones. A few small lumps are totally fine.

Step 6: Add Those Chocolate Chips

Fold in the white chocolate chips and chocolate chips with a spatula. Just mix until they’re evenly distributed throughout the dough. Give yourself permission to sneak a couple chips. I won’t tell.

Step 7: Spread and Bake

Scrape all that beautiful red dough into your prepared pan and spread it out into an even layer. Use the back of your spatula or your fingers to press it gently into the corners. Pop it in your preheated oven and bake for 20-25 minutes. You’re looking for the edges to be set and just starting to turn golden while the center still looks slightly underbaked and soft. This is exactly what you want! They’ll continue cooking as they cool.

Step 8: Cool and Cut

This is the hardest part. Let them cool in the pan for at least 15 minutes before you even think about cutting them. If you can wait 30 minutes, even better.

You Must Know

The single most important thing about these cookie bars is not overbaking them. When you pull them out of the oven, that center should look just barely set, maybe even a tiny bit jiggly. It’s going to feel wrong, like they need more time. Resist that urge! They will firm up beautifully as they cool, and this is what gives you that signature soft, gooey texture that makes these bars so addictive. If you bake them until they look completely done in the oven, they’ll be dry and cakey once they cool, and nobody wants that.

My Personal Secret: I take mine out when I give the pan the gentlest shake and the very center wobbles just slightly. Not liquid, not firm, just that teensy bit of movement.

Pro Tips & Cooking Hacks

Use liquid red food coloring for the easiest mixing and most vibrant color. If you only have gel paste, start with just two or three drops because it’s much more concentrated. You can always add more, but you can’t take it back! Mix a tiny bit, check the color, and add more if needed until you get that gorgeous red velvet shade.

Make sure your butter is the right consistency. Partially melted means it’s super soft and starting to get that melted texture around the edges but still holds its shape mostly. If it’s completely liquid, let it cool for a few minutes. If it’s too firm, microwave it for about 10 seconds at a time until it’s almost melted.

Don’t overmix once you add the flour. This is cookie bar enemy number one. Stir just until you don’t see white streaks of flour anymore and then stop. Those extra strokes develop the gluten in the flour and turn your tender cookie bars into tough ones.

If you’re worried about them sticking, parchment paper is your best friend. You can even make a parchment sling by cutting two strips that cross each other in the pan with overhang on all sides. After baking, just lift out the entire batch for foolproof cutting.

Want to know if they’re done without cutting into them? Gently press the center with your finger. It should feel set but still soft, not liquid or mushy. The edges should be pulling away from the pan just slightly.

Flavor Variations & Suggestions

Leave out half the chocolate chips and press cream cheese swirl dollops on top before baking for a cheesecake version that’s absolutely heavenly. Mix the cream cheese with a bit of sugar and vanilla, drop spoonfuls on top of the batter, and swirl with a knife.

Go full chocolate lover mode by replacing the white chocolate chips with more regular chocolate chips, or throw in some chocolate chunks for bigger pockets of melty chocolate goodness. Dark chocolate chips would be amazing here too if you like a less sweet, more sophisticated flavor.

Try adding a pinch of espresso powder along with the cocoa. It won’t make them taste like coffee, but it deepens that chocolate flavor and makes the red velvet taste even more complex and interesting.

Crush up some Oreos and fold them into the batter instead of the chocolate chips. One of my readers tried this and said it was absolutely incredible! You could even press whole Oreos into the top before baking for a cookies and cream situation.

Add a handful of chopped pecans or walnuts if you like a little crunch and nuttiness. They’re completely optional but add a nice texture contrast to all that gooey softness. Toasted nuts are even better because they add a deeper flavor.

Make-Ahead Options

These cookie bars are actually perfect for making ahead, which is why they’re my favorite for Valentine’s Day or any time I need to feed a crowd without last-minute stress. You can mix up the entire batter, spread it in your prepared pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just add a couple extra minutes to the baking time since it’s going in cold.

Already baked them? They keep beautifully at room temperature in an airtight container for up to five days, though honestly they never last that long in my house. Layer them between sheets of parchment paper if you’re stacking them so they don’t stick together.

You can also freeze these after baking. Let them cool completely, cut them into squares, and freeze in a single layer on a baking sheet until solid. Then transfer to a freezer bag or container with parchment between the layers. They’ll keep frozen for up to three months. Thaw at room temperature for about an hour or pop them in the microwave for 15-20 seconds for that fresh-baked warmth.

Want to freeze the dough? Press it into the pan, wrap it super well in plastic wrap and then aluminum foil, and freeze for up to two months. Bake straight from frozen, adding about five extra minutes to the baking time.

What to Serve With Red Velvet Cookie Bars

These are rich and sweet, so I love serving them with a big scoop of vanilla ice cream for a warm-and-cold combo that’s just perfection. The ice cream melts into the warm cookie bars and creates this incredible sauce situation that’ll make you want to lick the plate.

A cold glass of milk is classic for a reason. The creamy milk cuts through all that sweetness and makes you want to reach for just one more piece. Hot coffee works beautifully too, especially if you like dunking.

For something a little fancy, serve them with fresh whipped cream and some raspberries or strawberries on the side. The tartness of the berries is the perfect contrast to the sweet cookie bars, and it looks absolutely gorgeous on a plate.

They’re also wonderful alongside a cup of hot cocoa in the winter or a tall glass of iced tea in the summer. Really, they’re versatile enough to work with whatever you love to drink.

If you’re serving these for a party, set out some extra chocolate chips, sprinkles, or even a little bowl of sea salt for people to customize their bars. It’s a fun touch that makes them feel even more special.

Allergy Information

These cookie bars contain several common allergens including wheat (flour), eggs, and dairy (butter and chocolate chips). If you’re dealing with a gluten sensitivity, you can try substituting a good quality 1:1 gluten-free flour blend, though I haven’t tested this myself so the texture might be slightly different.

For dairy-free needs, use a good vegan butter substitute in place of the regular butter and make sure your chocolate chips are dairy-free. Most dark chocolate chips are naturally dairy-free, and there are several good brands of dairy-free white chocolate chips available now too.

Egg substitutes could work here, like flax eggs or commercial egg replacers, but again the texture will be different since eggs provide a lot of structure and richness in this recipe. You might end up with slightly more crumbly bars.

The food coloring used is typically vegan and gluten-free, but always check your specific brand’s label if you have concerns. Some people prefer to use beet powder for a natural red color, though it won’t be quite as vibrant.

Storage & Reheating

Store these cookie bars in an airtight container at room temperature for up to five days. I like to layer them between sheets of parchment or wax paper if I’m stacking them, just to keep them from sticking together. They stay soft and gooey the entire time, sometimes even getting a little softer on day two or three as the moisture evens out.

If you want to warm them up, pop a square in the microwave for about 10-15 seconds. Just enough to make it feel fresh from the oven without melting the chocolate chips completely. You can also warm them in a 300°F oven for about five minutes if you’re reheating several at once.

Keep them away from any heat or direct sunlight, or those chocolate chips will start to look sad and melty. A cool, dry cabinet or counter works perfectly.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Absolutely! I actually prefer salted butter because it adds just enough salt to balance the sweetness without needing to add extra. If you’re using unsalted butter and want a little more depth of flavor, add a pinch of salt when you mix in the flour.

My cookie bars turned out cakey instead of gooey – what happened?

This usually means they were overbaked. Remember, they should look slightly underbaked in the center when you take them out. Also, make sure you didn’t accidentally add too much flour.

Can I make these in a different size pan?

Sure! An 8×8-inch pan will give you thicker bars, so you’ll need to add about 5-10 minutes to the baking time. A 9×13-inch pan will make thinner bars that bake faster, so start checking around 15 minutes.

Can I skip the cocoa powder?

You could, but you’d lose that signature red velvet flavor. The cocoa isn’t there to make them chocolatey but to give them that subtle depth that makes red velvet different from regular vanilla. If you skip it, you’ll basically have red sugar cookie bars, which would still be delicious but not quite the same thing.

💬 Tried this recipe? I’d love to hear how they turned out! Leave a comment and rating below and tell me if you tried any fun variations.