Neapolitan Cookies

Discover a heavenly trio of flavours in our Neapolitan Cookies including rich red velvet, sweet strawberry, and classic chocolate chip dough.

Are you tired of the same old chocolate chip cookies? Do you want to add a pop of colour and flavour to your cookie game? Well, look no further because these Neapolitan Cookies featuring three different doughs are here to elevate your baking game.

What better way to impress your friends and family than with these vibrant and delicious cookies that will have them coming back for more.

Get ready for a mouth-watering experience as we take a deeper dive into each dough flavour and how they come together perfectly in one cookie.

So put on your apron and grab your mixing bowls, it’s time to bake up some heavenly treats!

Tips for the BEST Cookies

• When measuring your flour, make sure you spoon and level it to avoid ending up with dense cookies.
• Don’t go crazy mixing your cookie dough, or you’ll end up with dense cookies.
• Use a cookie scoop and kitchen scale to make sure your cookies are all the same size and bake evenly.
• Bake the cookies one sheet at a time for better, and more consistent results.

About the Ingredients for Neapolitan Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – Just plain old white granulated sugar, and some light brown sugar for just the right amount of sweetness. Make sure you pack the brown sugar when measuring.

Eggs – It is best if you use room temperature eggs.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s dark cocoa powder.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Baking Soda – To leaven your cookies, so they are nice and fluffy. Make sure it is still active for best results!

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Chocolate Chips – Semisweet chocolate chips are best but dark chocolate chips and milk chocolate chips can work too. For the strawberry cookie dough you will need white chocolate chips.

Food Colouring – Red gel food colouring provides the colouring without watering down the dough.

Jell-O Mix – Strawberry Jell-O flavours the strawberry cookie dough.

Pudding Mix – I used white chocolate instant pudding mix, but you could use vanilla pudding instead if you like.

Chocolate Hearts – Red foil chocolate hearts top the cookies off, these are optional but delicious and cute!

Looking for More Cookie Recipes?

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How to Make Neapolitan Cookies

Yields: 26 large cookies | Prep time: 20 Minutes | Cook time: 15 Minutes

Ingredients:

For the Red Velvet Dough:

• 1 ½ cup unsalted butter, softened
• 2 cups granulated sugar
• ⅔ cup light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup dark hershey cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup semi sweet chocolate chips
• 4 tablespoons red gel food colouring

For the Strawberry Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons strawberry jello mix
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 ½ cups all-purpose flour
• 3.4 oz white chocolate instant pudding mix
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 8 oz bag white chocolate chips

For the Chocolate Chip Cookie Dough:

• 1 cup unsalted butter, softened
• 1 ½ cups light brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 ¾ cups semi sweet chocolate chips
• 26 red foil chocolate hearts

Directions:

Preheat oven to 350 degrees Fahrenheit, and line a cookie sheet with metal baking rings.

Using an electric mixer, cream together the butter, sugar, and brown sugar until light in colour and fluffy.

Beat in the eggs, one at a time, followed by mixing in the vanilla and red gel food colouring.

Using a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Gently fold in the chocolate chips, then set aside.

Next, prepare the strawberry dough by creaming together the butter, sugar and jello mix in a large bowl.

Beat in the eggs and vanilla until combined.

Using a medium bowl, whisk together the flour, pudding mix, baking soda and salt.

Gradually mix the dry ingredients into the wet mixture, then fold in the white chocolate chips. Set aside. (Image 1)

For the chocolate chip dough, using another large bowl and mixer, beat together the butter, brown sugar, and sugar until pale in colour and fluffy.

Beat in the egg and vanilla until combined.

Using a medium bowl, whisk together the flour, baking soda, and salt.

Gradually beat the dry ingredients into the wet ingredients, then fold in the chocolate chips.

Using a small cookie scoop and baking scale, weight some dough balls from each mixture to about 1.5 oz.

You want to make sure to have 3 dough balls in total, 1 for each recipe, for each cookie.

Using you hands, press together the dough balls and gently press the dough into a thick disk and place inside one of the rings on the sheet pan. (Image 2)

Repeat with remaining dough.

Bake in the oven for 13-15 minutes, allow to cool about 10 minutes in the pan before pressing a chocolate heart into the middle and transferring to a cooling rack.

Enjoy!