Neapolitan Cookies

Neapolitan Cookies combine red velvet, strawberry, and chocolate chip doughs into one colourful, flavourful, and fun-to-make treat!

Neapolitan Cookies are a delightful way to enjoy three classic flavours—red velvet, strawberry, and chocolate chip – all in one treat. Each cookie is made by combining portions of three different doughs, creating a unique and colourful dessert that’s as fun to make as it is to eat.

Perfect for celebrations, gifting, or simply indulging your sweet tooth, these cookies are a crowd-pleaser that everyone will love.

With their soft texture and rich flavour combinations, they’re bound to become a favourite in your baking rotation!

Tips for Perfect Neapolitan Cookies:

• Accurate Flour Measurement: Use the spoon-and-level method to measure flour, preventing overly dense cookies.
• Avoid Overmixing: Mix the dough just until ingredients are combined to maintain a tender texture.
• Uniform Cookie Sizes: Employ a cookie scoop or kitchen scale to ensure even baking.
• Single-Sheet Baking: Bake one sheet at a time for consistent results.

Ingredients & Substitutions

• Butter: Opt for unsalted butter to control salt levels; if using salted butter, reduce added salt by half.
• Sugars: Combine granulated sugar with packed light brown sugar for balanced sweetness.
• Eggs: Room temperature eggs integrate more smoothly into the batter.
• Vanilla Extract: Pure vanilla extract offers superior flavour, though artificial extract can be used if necessary.
• Cocoa Powder: Select unsweetened cocoa powder, such as Hershey’s dark cocoa, ensuring it’s not hot chocolate mix.
• Flour: Spoon and level the flour to avoid dense cookies; mix until just combined.
• Baking Soda: Acts as a leavening agent; verify its freshness for optimal results.
• Salt: Enhances overall flavour; adjust if using salted butter.
• Chocolate Chips: Incorporate your preferred variety to complement the chocolate chip dough.
• 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?

Check out more of my favourite cookies!

Love the classic PB&J combo? Make our easy Crumbl peanut butter and jelly cookies copycat recipe for tasty and tender peanut butter cookies!

Do you like Crumbl cookies? Try these copycat Crumbl lemon chiffon cookies with a lemon cream cheese frosting swirled with lemon curd.

Love Crumbl Funfetti Milkshake Cookies? Recreate these fun and delicious sprinkle covered cookies at home with this easy copycat recipe!

How to Make Neapolitan Cookies

Yields: 24 cookies | Prep Time: 20 minutes | Cook Time: 10-12 minutes

Ingredients

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

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

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

1. Preheat the oven to 350°F (175°C) and line a baking sheet with metal baking rings. Set aside.
2. Using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla and red gel food colouring.
4. In a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined, then gently fold in the chocolate chips. Set aside.

1. In a large bowl, cream together the butter, sugar, and strawberry Jello mix until smooth.
2. Beat in the eggs and vanilla until fully combined.
3. In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet mixture, then fold in the white chocolate chips. Set aside. (Image 1)
5. Beat together the butter, brown sugar, and granulated sugar until pale and fluffy.
6. Beat in the eggs and vanilla until combined.
7. In a medium bowl, whisk together the flour, baking soda, and salt.
8. Gradually beat the dry ingredients into the wet ingredients, then fold in the chocolate chips. (Image 2)

1. Using a small cookie scoop and kitchen scale, portion each dough into 1.5 oz portions.
2. For each cookie, press together one portion from each dough, then gently flatten into a thick disk.
3. Place the dough inside a baking ring on the prepared baking sheet. (Image 3)
4. Bake for 10–12 minutes, until the edges are set and the centres are slightly soft. (Image 4)
5. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.