These ruby chocolate chip cookies are made with a buttery cookie dough loaded with pink ruby chocolate chips for a delicious and unique treat. They put a fun twist on traditional chocolate chip cookie recipes and will be a hit with everyone who loves thick and soft cookies.
Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more
Homemade ruby chocolate chip cookies
When my sister Irena shared her ruby rose chocolate lip balm a few weeks ago, we were left with a big bag of ruby chocolate chips. So, what does a girl do? Bake delicious ruby chocolate chip cookies, of course!
And these super chewyand tender cookies loaded with ruby chocolate are sweet perfection. They are gooey and soft in the center with chewy edges, and every bite has the perfect mouthful of chocolate chips. I’m so excited for you to try these!
Ruby cookie ingredients
You’ll need the usual choc chip cookie ingredients along with ruby chocolate for this recipe. Here’s an overview of the ingredients. The exact amounts are listed in the recipe card at the end of the post.
- Ruby chocolate: This irresistible chocolate chip cookies switch things up by adding a generous amount of rub chocolate chips. Ruby chocolate gives the cookies a fruity, slightly tangy aroma that will have you swooning.
- All-purpose flour: For the best results, measure the flour with a digital kitchen scale. Too much flour can result in dry and dense cookies. In case you don’t have a scale, spoon and level the flour into your measuring cup, and be careful not to pack the flour in.
- Sugar: Light brown sugar gives the cookies flavor + texture and white sugar ensures your ruby chocolate chip cookies spread while baking. If you like your cookies thin and crisp, use only granulated sugar.
- Salted butter: 1 stick of room temperature butter makes for very delicious ruby cookies. Leave the butter out on the counter 30 minutes to an hour before baking. I usually use salted butter in my baking, but unsalted butter + 1/4 tsp salt does the trick, too.
- Cream cheese is used in lieu of eggs in this ruby chocolate recipe. The slightly tangy aroma of cream cheese accentuates the ruby chocolate and makes the cookies incredibly tender. Be sure to let the cream cheese soften before baking.
- Baking powder helps the cookies spread and will result in a chewy, soft consistency.
- Vanilla extract (optional) heightens the aroma of the other ingredients. If you like to experiment with the flavor, you can add a splash of raspberry flavoring or strawberry flavor to bring out the fruity notes even more.
Ruby chocolate chips
Before continuing with the recipe, let’s talk more about the star in this easy cookie recipe, ruby chocolate chips.
What is ruby chocolate?
Ruby chocolate is a type of naturally pink chocolate with a fruity flavor. The product is available in the form of bars and wafers and has been used for sweets and candy, too.
In 2017, the Belgian-Swiss chocolate manufacturer Barry Callebaut invented ruby chocolate. The chocolate is made from unique ruby cocoa beans that lend the product its signature pink color and characteristic favor.
Since 2018, ruby chocolate has been gaining popularity. Kit Kat released ruby chocolate bars, and in 2020 Starbucks started offering a “Ruby Flamingo Frappuccino.”
Is ruby chocolate really chocolate?
Yes, ruby chocolate is real cholate because it’s made from cocoa beans. Callebaut calls it a fourth type of chocolate alongside white, milk, and dark chocolate.
What does ruby chocolate taste like?
Ruby chocolate has an intriguing flavor. The aroma is similar to white chocolate but has a pronounced fruity note that tastes a little tangy and sour and reminds me of raspberries. The texture and consistency are comparable to milk chocolate.
Where can I buy ruby chocolate?
Until a few years ago, ruby chocolate was hard to track down. Now, Whole Foods is offering ruby chocolate bars, and Trader Joe’s is selling ruby cacao wafers. Still, availability might vary from market to market.
The most convenient and accessible option is to order ruby chocolate online. You can find both ruby chocolate bars and ruby chocolate chips on places like Amazon. I highly recommend the ones from Callebaut, which I also used for my ruby chocolate ganache recipe.
How to make ruby chocolate chip cookies
These ruby cookies are made in one bowl with no chill time, and you can have them in your belly in less than 30 minutes. Here’s a breakdown of the recipe step-by-step!
Step 1: Preheat oven
- Position a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4.
- Line 2 cookie sheets (trays) with parchment paper (baking paper).
Step 2: Cream wet ingredients
- To a large mixing bowl, add the softened butter, softened cream cheese, light brown sugar, granulated sugar, and vanilla extract.
- Mix with an electric mixer on medium speed until the mixture looks light and fluffy, about 1 minute. You can also use a stand mixer fitted with the paddle attachment for this step.
Step 3: Add dry ingredients
- Add the all-purpose flour and baking soda.
- Mix until just combined, and you no longer see streaks of flour in the dough.
Step 4: Fold in ruby chocolate chips
- Using a large spoon or spatula, gently fold in the ruby chocolate chips.
Step 5: Scoop cookies
- Using a medium-sized cookie scoop, scoop out portions of dough and place them on the prepared baking sheets. The cookies will expand while baking, so space them 2 in / 5 cm apart from each other.
Step 6: Bake
- Bake the cookies for 10 to 12 minutes.
- Remove the cookies from the oven when the edges just start to brown. The cookies may seem undercooked but will continue to bake as they cool on the baking sheet (tray).
Step 7: Cool
- Let the ruby chocolate chip cookies rest on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Tips for the best ruby chocolate cookies
This is the perfect recipe to whip up on a whim for a special occasion or just because. Follow these 3 tips for the very best ruby cookies every time.
- Portion the dough with a cookie scoop. Using a cookie scoop makes forming the cookies a breeze and ensures that each cookie has the same size.
- Under bake a little. Undercooking the cookies slightly gives them a tender and gooey center that will remain softer over time than a cookie that starts out overbaked and dry.
- Don’t skimp on the ruby chocolate. My favorite trick to amp up the chocolate flavor is to press a few extra ruby chocolate chips immediately after removing the cookies from the oven. The chocolate chips will sink right into the soft cookies and create melty pools of chocolate that are simply irresistible.
Can I use a ruby chocolate bar for this cookie recipe?
Absolutely! I imagine the recipe would also be delicious with ruby chocolate kit kat bars.
Can I use a different chocolate flavor?
Of course! Feel free to prepare this simple pink chocolate chip cookie recipe with any type of chocolate or baking chips you have and like.
You can also mix and match different types of chocolate. Ruby chocolate pairs beautifully with white chocolate, milk chocolate, and dark chocolate.
Should I chill the cookie dough?
Chilling the dough is optional. Some of our readers have suggested that pink chocolate chip cookies taste even better if you chill the cookie dough overnight. That makes perfect sense because resting the dough allows the flavors to blend and mingle.
This is a no-chill cookie recipe because cookie dough does not survive long in my household. If I were to put a bowl of cookie dough into the fridge, it would be gone pretty quickly.
Anyway, you can refrigerate the cookie dough if you have the time or bake the cookies right away should you need them fast.
Why did my ruby chocolate chip cookies not spread?
The most common reason why cookies don’t spread out in the oven is that you added too much flour. Cookies rely on the right ratio of flour, butter, and sugar to spread.
Since it’s very easy to overmeasure flour when measuring by volume, I recommend weighing out the flour by weight and using a digital kitchen scale.
How to store ruby chocolate cookies?
Store your baked ruby chocolate chip cookies in an airtight container or ziptop bag. Air will dry out the cookies, so keep the container tightly sealed. Enjoy the cookies within 5 to 7 days.
Store unbaked cookie dough in a tightly covered bowl or container in the reiterator for up to a week.
Can you freeze ruby chocolate chip cookies?
Yes, you can freeze baked ruby chocolate chip cookies for 2 to 3 months. Simply warm a room temperature a couple of hours before serving.
To freeze ruby cookies unbaked, scoop out balls of dough and arrange them on a lined baking sheet. Freeze for 2 to 3 hours, and then move the frozen dough balls into a freezer-safe container or bag. Bake the cookies from frozen and add a few extra minutes to the baking time.
More chocolate chip cookie recipes
If you can’t get enough chocolate chip cookies in your life, try some of our favorites next:
- Lemon Chocolate Chip Cookies
- Sprinkle Cookies
- Matcha Chocolate Chip Cookies
- White Sugar Choc Chip Cookies
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, at room temperature (can sub for unsalted butter + 1/4 tsp salt)
- 1/2 cup / 100 g / 3.5 oz light brown, packed
- 1/2 cup / 100 g / 3.5 oz granulated (white sugar)
- 1/3 cup / 80 g / 2.8 oz cream cheese, packed and softened
- 1 tsp vanilla extract
- 1 3/4 cups / 220 g / 7.8 oz all-purpose flour (*see tip below)
- 1 tsp baking powder
- 1 cup / 180 g / 6.3 oz ruby chocolate chips, plus some extra for decorating
- Preheat oven. Position a baking rack in the center of your oven and preheat to 350°F / 180°C / gas mark 4. Line 2 cookie sheets (trays) with parchment paper (baking paper).
- Cream wet ingredients. To a large mixing bowl, add the softened butter, softened cream cheese, light brown sugar, granulated sugar, and vanilla extract. Mix with an electric mixer on medium speed until the mixture looks light and fluffy, about 1 minute. You can also use a stand mixer fitted with the paddle attachment for this step.
- Add dry ingredients. Add the all-purpose flour and baking soda. Mix until just combined, and you no longer see streaks of flour in the dough. I like to do this step by hand rather then using my electric mixer.
- Fold in ruby chocolate chips. Using a large spoon or spatula, gently fold in the ruby chocolate chips.
- Scoop cookies. Using a medium-sized cookie scoop, scoop out portions of dough and place them on the prepared baking sheets. The cookies will expand while baking so space them 2 in / 5 cm apart from each other.
- Bake. Bake the cookies for 10 to 12 minutes. Remove the cookies from the oven when the edges just start to brown. The cookies may seem undercooked but will continue to bake as they cool on the baking sheet (tray).
- Chill. Let the ruby chocolate chip cookies rest on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 107mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 3g