Three cookies in one. That’s exactly what these Neapolitan Cookies are, and I promise you, people lose their minds over them every single time. Red velvet, strawberry, and chocolate chip doughs pressed together into one thick, gorgeous cookie. I first brought these to a friend’s birthday party last year, and someone literally picked one up, stared at it, and said “wait, how is this one cookie?” That reaction never gets old.
I’ve been baking for over ten years, and this is one of those recipes I keep coming back to. It takes a little extra prep since you’re making three separate doughs, but the process is totally straightforward. You’ve got this, I promise.
Why You Will Love These Neapolitan Cookies
Honestly, where do I even start? There are so many reasons these cookies are worth every single minute of prep time.
- You get three totally distinct flavors in every single bite. Red velvet, strawberry, and chocolate chip all at once.
- They look absolutely stunning on a platter. Three colors side by side make these cookies impossible to ignore.
- They’re perfect for parties, cookie boxes, or gifting. Trust me, nobody can resist picking one up.
- The techniques are simple and beginner-friendly. If you can cream butter and sugar, you can make these.
- One baking session gives you 24 cookies. That’s a serious batch for your effort.
Equipment You Need to Make Neapolitan Cookies
Before you dive in, make sure you have everything ready to go. Nothing’s worse than getting elbow-deep in dough and realizing you’re missing something.
- Electric mixer – A stand mixer or hand mixer works. You’ll be creaming butter three separate times, so this is not the moment for a wooden spoon.
- Large and medium mixing bowls – You’ll need both sizes since each dough has wet and dry components mixed separately.
- Cookie sheet – A sturdy, flat baking sheet lined with parchment paper.
- Metal baking rings – These are the secret weapon. They keep each cookie tall and perfectly shaped so those three dough layers stay distinct and don’t spread into each other.
- Small cookie scoop – Helps you portion dough quickly and consistently.
- Baking scale – Don’t skip this. Weighing each dough ball to exactly 1.5 oz is what keeps every cookie uniform.
- Parchment paper – Prevents sticking and makes cleanup so much easier.
- Wire cooling rack – Lets air circulate underneath so your cookies cool evenly without getting soggy on the bottom.
Neapolitan Cookies Ingredients
You’re making three separate doughs here, so I like to read through the full ingredient list before I start. It helps to have everything measured and ready to go. A few things worth knowing upfront: the strawberry jello mix goes straight into the dough dry, no prep needed. It gives the strawberry dough its pink color and fruity flavor all at once. Same goes for the white chocolate instant pudding mix. You add it dry too, and it’s what makes those strawberry cookies stay thick and soft even after they cool. Don’t skip either one.
Red Velvet Dough Ingredients
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2/3 cup light brown sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla flavoring
- 1 cup dark Hershey cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- 4 tablespoons red gel food coloring
Strawberry Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons strawberry jello mix, dry
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla flavoring
- 2 1/2 cups all-purpose flour
- One 3.4 oz package white chocolate instant pudding mix, dry
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- One 8 oz bag white chocolate chips
Chocolate Chip Dough Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla flavoring
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 3/4 cups semi-sweet chocolate chips
- 26 red foil chocolate hearts, for topping
Ingredient Notes and Substitutions for Neapolitan Cookies
A few ingredients here might make you pause, so let me walk you through them really quickly.
Red gel food coloring is a must. Liquid food coloring adds too much extra moisture to the dough and gives you a dull pink instead of that deep, bold red. Gel is concentrated, so a little goes a long way and won’t mess with your dough’s texture.
The strawberry jello mix does double duty. It flavors the dough and gives it that pretty pink color all at once. Don’t prepare it first. It goes in completely dry.
The white chocolate instant pudding mix is what keeps the strawberry cookies thick and soft. It also goes in dry, straight from the package.
Dark Hershey cocoa gives the red velvet dough a really rich, deep chocolate flavor. Regular cocoa works fine if that’s what you have on hand.
Semi-sweet chocolate chips are my go-to, but dark or milk chocolate chips swap in perfectly depending on how sweet you like things.
How to Make Neapolitan Cookies
Okay, here’s where the fun really starts. You’re going to make all three doughs back to back and set each one aside as you go. It sounds like a lot, but each dough comes together quickly. Preheat your oven to 350 degrees Fahrenheit before you start so it’s ready when you are.
How to Make the Red Velvet Dough
- Cream the butter, granulated sugar, and brown sugar together with an electric mixer until the mixture looks light in color and really fluffy. This takes about 2 to 3 minutes.
- Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Mix in the vanilla flavoring and red gel food coloring until the dough is a deep, even red.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet, mixing until just combined. Stop as soon as you don’t see dry streaks. Overmixing here will make your dough tough.
- Fold in the chocolate chips, then set the dough aside.
How to Make the Strawberry Dough
- Cream the butter, granulated sugar, and strawberry jello mix together until light and fluffy. Yes, the jello mix goes in completely dry right here. Don’t prepare it first. It works as both the flavor and the color, which is honestly brilliant.
- Beat in the eggs and vanilla until everything is combined.
- In a separate bowl, whisk together the flour, white chocolate instant pudding mix, baking soda, and salt. The pudding mix also goes in dry, straight from the package.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the white chocolate chips, then set this dough aside too.
How to Make the Chocolate Chip Dough
- Beat the butter, brown sugar, and granulated sugar together until the mixture turns pale and fluffy.
- Beat in the eggs and vanilla until fully combined.
- In a separate bowl, whisk the flour, baking soda, and salt together.
- Gradually beat the dry ingredients into the wet until just combined.
- Fold in the chocolate chips and set aside. This is honestly the most straightforward of the three doughs. It’s your classic, reliable base that anchors all three flavors together in every single bite.
Assembling and Baking Neapolitan Cookies
- Use your small cookie scoop and baking scale to portion each dough into balls that weigh exactly 1.5 oz. Equal weights mean even baking, so don’t skip the scale here.
- For each cookie, you need exactly three dough balls, one from each dough.
- Press the three balls together gently with your hands and shape them into one thick disk. Don’t overwork them. You want to see the three distinct colors, not a blended mess.
- Place each disk inside a metal baking ring on your prepared sheet pan.
- Bake at 350 degrees Fahrenheit for 12 to 15 minutes. The edges should look set, but the centers will still look slightly underdone. That’s exactly what you want. They firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Press a red foil chocolate heart right on top the moment they come out of the oven. The warmth helps it stick perfectly.
Tips for Perfect Neapolitan Cookies Every Time
I’ve made these cookies more times than I can count, and these little things make a real difference every single time.
- Use room temperature butter and eggs. Cold butter won’t cream properly, and cold eggs can make your dough look curdled. Pull everything out about an hour before you start.
- Weigh each dough ball to exactly 1.5 oz. I know it feels fussy, but uneven balls mean uneven baking. Your scale is your best friend here.
- Don’t skip the metal baking rings. They hold those three layers in place while the cookies bake. Without them, the dough spreads and you lose that beautiful striped look.
- Chill the doughs if they feel too soft. Pop them in the fridge for 15 to 20 minutes. Firm dough is so much easier to shape and press together.
- Pull them out when centers still look slightly underdone. Trust me on this one. They firm up completely as they cool on the pan.
- Press the chocolate heart on immediately. The moment those cookies come out of the oven, press that heart right on top while everything is still warm.
Neapolitan Cookies Variations
Once you’ve made these once, it’s so fun to start playing around with the flavors. Here are a few easy swaps I love.
- Swap strawberry jello for raspberry jello. Same amount, same method. You get a slightly tangier fruit flavor that pairs beautifully with the white chocolate chips.
- Use milk chocolate chips in the chocolate chip dough. It gives that layer a sweeter, creamier taste if semi-sweet feels too rich for you.
- Add a pinch of espresso powder to the red velvet dough. Just a tiny bit deepens the chocolate flavor without making it taste like coffee. It’s a game changer.
- Try dark chocolate chips in the strawberry dough. The slight bitterness against the sweet strawberry flavor is honestly incredible.
Serving and Storage for Neapolitan Cookies
Serving Suggestions
These cookies are honestly best at room temperature. That’s when all three layers have the perfect soft, chewy texture. I love serving them with a big cold glass of milk, but they’re also amazing next to a scoop of vanilla ice cream or a warm mug of cocoa. And if you’re putting together a gift box or a party platter, these are your star. That red, pink, and brown striped look stops people in their tracks every single time.
How to Store and Reheat Neapolitan Cookies
Keep your cookies in an airtight container at room temperature and they’ll stay fresh for up to 5 days. Need them to last longer? Toss them in a zip-lock bag and freeze for up to 2 months. To reheat, just microwave one cookie for 10 to 15 seconds and it tastes freshly baked again. You can also freeze the unbaked dough balls so you can bake a fresh batch whenever the craving hits.
Neapolitan Cookies Nutrition Information
Here’s a quick look at what you’re getting per cookie. Keep in mind these are estimates, and your actual numbers may vary a little depending on the brands you use and how you measure your ingredients.
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 25g
- Fiber: 1g
- Sugar: 15g
- Protein: 2g
Frequently Asked Questions About Neapolitan Cookies
Can I make the doughs ahead of time?
Yes, absolutely. You can make all three doughs up to 48 hours ahead and store them separately in the fridge, wrapped tight. Just let them sit at room temperature for about 15 minutes before you start portioning so they’re easier to handle.
Why do I need metal baking rings?
The rings keep your cookies from spreading out flat while they bake. Without them, the three doughs tend to slide apart and you lose that beautiful layered look that makes these Neapolitan Cookies so special.
Can I use liquid food coloring instead of gel?
I really don’t recommend it for the red velvet dough. Liquid coloring adds too much extra moisture and the color comes out dull. Gel gives you that deep, vibrant red without messing with the dough’s texture.
Can I freeze Neapolitan Cookies?
Yes, baked or unbaked. Freeze baked cookies in a zip-lock bag for up to 2 months. For unbaked, just freeze the assembled dough disks on a sheet pan first, then transfer to a bag.
What if I don’t have a baking scale?
A small cookie scoop helps a lot, but a scale really is the best way to get even cookies. Uneven dough balls mean uneven baking, and some cookies will come out overdone while others stay raw in the center.
Share Your Neapolitan Cookies
Did you make these Neapolitan Cookies? I’d love to hear how they turned out! Drop a star rating and leave a comment below telling me which dough was your favorite. And if you snapped a photo, please share it on social media and tag me. Seeing your bakes seriously makes my day.
Print
Neapolitan Cookies With Three Delicious Layers
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Delicious Neapolitan cookies with red velvet, strawberry, and chocolate chip doughs.
Ingredients
- 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
- 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
- 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
Instructions
- 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.
- Cream 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. Then set aside.
- 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 your hands, press together the dough balls and gently press the dough into a thick disk and place inside one of the rings on the sheetpan.
- Repeat with remaining dough.
- Preheat the oven to the specified temperature.
- Bake the cookies for the recommended time or until edges are set and centers are slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best results.
- Ensure dough balls are of equal size for even baking.
- You can substitute different chocolate types if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg