These pretty-in-pink cookies are a delightful twist on the classic chocolate chip cookie. With their eye-catching color and sweet white chocolate morsels, these cookies make for a perfect treat for Valentine’s Day, baby showers, princess parties, or anytime you want to add a touch of whimsy to your dessert table.

Why You’ll Love This Recipe

Perfect balance of sweetness with a buttery, soft texture
Visually stunning pink color that’s completely customizable
Simple to make with basic pantry ingredients
No chilling required – quick from mixing bowl to table
White chocolate chips add creamy pockets of sweetness
Makes statement-worthy cookies for special occasions
Kid-friendly recipe that’s fun to make together

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salted butter provides richness and flavor to these cookies, creating a tender crumb and contributing to their melt-in-your-mouth quality. Make sure it’s at room temperature for proper creaming with the sugar.

White sugar gives these cookies their sweetness while also helping create those slightly crisp edges. It also allows the pink color to remain vibrant without the darkening effect that brown sugar would provide.

Egg acts as a binder in this recipe, providing structure and contributing to the cookies’ soft texture. A room temperature egg will incorporate more easily into your butter mixture.

Vanilla extract adds a warm, aromatic flavor that complements the white chocolate beautifully. Pure vanilla extract will give the best flavor, but imitation works in a pinch.

Pink food coloring transforms these cookies into showstoppers. Gel food coloring provides the most vibrant color with minimal liquid added to the dough, but liquid coloring works too—just be prepared to add a bit more for the same intensity.

All-purpose flour forms the structure of these cookies. The “spooned and leveled” direction is important—it ensures you’re using the right amount of flour for perfectly textured cookies.

Baking soda and baking powder work together as leavening agents, giving these cookies their perfect rise and texture. The combination creates cookies that are slightly puffy yet still have a delightful chew.

Salt balances the sweetness and enhances all the flavors in these cookies. Even though we’re using salted butter, this additional bit of salt makes a big difference in the finished flavor.

White chocolate chips provide creamy, sweet pockets throughout the cookies that contrast beautifully with the pink dough. They melt slightly during baking, creating irresistible bursts of vanilla-scented sweetness in each bite.

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Don’t rush this step—proper creaming incorporates air into the dough for a better texture.
Add the egg, vanilla extract, and pink food coloring; mix until well combined. The mixture should be smooth and uniform in color.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in tough cookies.
Fold in the white chocolate chips, distributing them evenly throughout the dough.
Scoop out 3 tablespoons of dough, roll into a ball, and place on the prepared baking sheet, spacing them 2 inches apart. These make generous cookies that will spread during baking.
Bake for 11–12 minutes, or until the edges are just starting to turn brown. Top the hot cookies with extra white chocolate chips for a professional bakery appearance.
Allow cookies to cool on the baking sheet before transferring to a wire rack. The cookies will continue cooking slightly from the residual heat of the baking sheet.

Servings and Timing

This recipe yields 16 large, bakery-style cookies. Each cookie is approximately 150 calories.

Prep Time: 15 minutes
Cooking Time: 11-12 minutes
Total Time: 26-27 minutes

Perfect for serving at parties or packaging as gifts. The recipe can be doubled for larger gatherings.

Variations

Sprinkle Cookies: Add colorful sprinkles to the dough and on top for a funfetti effect.

Strawberry Pink Cookies: Substitute 1 teaspoon of strawberry extract for half of the vanilla extract to create strawberry-flavored pink cookies.

Holiday Theme: Adapt the color based on the occasion—red for Christmas, pastel pink for Easter, or bright fuchsia for a summer party.

Chocolate Chip Mix: Use a combination of white chocolate chips and regular chocolate chips for a different flavor profile.

Cookie Sandwiches: Once cooled, spread a layer of vanilla buttercream between two cookies for an indulgent dessert.

Add-Ins: Fold in ¼ cup of chopped dried strawberries or freeze-dried raspberries for fruity bursts of flavor.

Pink Chocolate Cookies: For chocolate lovers, replace ¼ cup of flour with unsweetened cocoa powder for a pink-tinged chocolate cookie base.

Storage/Reheating

Counter Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft and chewy.

Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer frozen cookies to a freezer-safe ziplock bag or container with parchment paper between layers. Frozen cookies will keep for up to 3 months.

Freezing Cookie Dough: Roll the dough into balls, place on a baking sheet, and freeze until solid. Transfer frozen dough balls to a freezer bag and store for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add 1-2 minutes to the original baking time.

Reheating: To refresh stored cookies, microwave for 10-15 seconds or warm in a 300°F oven for 3-4 minutes. For frozen baked cookies, allow to thaw at room temperature or warm slightly in the microwave.

FAQs

Why did my cookies spread too much?

If your cookies spread too much during baking, your butter may have been too warm or you may have used too little flour. Make sure to measure flour correctly using the spoon and level method. Chilling the dough for 30 minutes before baking can also help with spreading issues.

Can I use unsalted butter?

Yes, you can substitute unsalted butter. If doing so, increase the salt in the recipe to ½ teaspoon to compensate for the salt missing from the butter.

What type of food coloring works best?

Gel food coloring provides the most vibrant color with minimal liquid added to the dough. Liquid food coloring works too, but you may need to use more to achieve the same pink intensity. Natural food colorings like beet powder will produce a more subtle pink shade.

Can I make these cookies without food coloring?

Absolutely! Without the food coloring, you’ll have delicious white chocolate chip cookies with the same great taste.

How do I know when the cookies are done?

These cookies are done when the edges are just beginning to turn golden brown while the centers still look slightly underbaked. They will continue to set up as they cool on the baking sheet.

Can I make smaller cookies?

Yes, you can make smaller cookies by using 1-2 tablespoons of dough per cookie. Reduce the baking time to 8-10 minutes and watch them carefully.

Why are my cookies too flat/too puffy?

Flat cookies usually result from butter that’s too soft or too little flour. Puffy cookies can be caused by too much flour or overmixing. For perfect texture, measure ingredients precisely and don’t overwork the dough.

How do I get the white chocolate chips to show on top?

Press additional white chocolate chips onto the tops of the cookies immediately after removing them from the oven while they’re still hot and soft. This creates a professional bakery look.

Can I make these cookies ahead of time for a party?

Yes! These cookies can be made 1-2 days in advance and stored in an airtight container. Alternatively, you can prepare the dough ahead of time and refrigerate it for up to 3 days before baking.

Why did my white chocolate chips turn brown?

If your white chocolate chips are browning during baking, your oven may be running too hot. Try reducing the temperature by 25 degrees or positioning your rack in the middle of the oven rather than the top.

Conclusion

These Pink White Chocolate Chip Cookies are more than just a treat—they’re a delightful experience that combines playful presentation with classic cookie goodness. Perfect for brightening up any dessert table, these cookies offer a soft, buttery texture studded with sweet white chocolate chips that’s sure to please cookie lovers of all ages.

Whether you’re making them for a special occasion or simply because you deserve something sweet, these pink beauties are sure to become a requested favorite. The recipe’s simplicity makes it accessible for bakers of all skill levels, while the stunning end result looks like it came from a professional bakery.

So grab your mixing bowl and pink food coloring—it’s time to bring a little color and a lot of joy to your cookie jar!