Recipe: Perfect White Chocolate Chip Red Velvet Cookies (from cake mix)

White Chocolate Chip Red Velvet Cookies (from cake mix). Yes, you can use any type of red velvet cake mix. And yes, these will be the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips. So preheat your oven, make sure the milk is ice-cold, and read on for this quick and easy cookie recipe that marries red velvet cake flavor with chocolate chip cookie perfection.

White Chocolate Chip Red Velvet Cookies (from cake mix) They also keep exceptionally well for a few days because of their high oil content. Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl. These Red Velvet Cake Mix Cookies are soft, chewy & filled with white chocolate chips. You can cook White Chocolate Chip Red Velvet Cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of White Chocolate Chip Red Velvet Cookies (from cake mix)

  1. You need 1 (15.25 oz) of box red velvet cake mix (I used Betty Crocker).
  2. It’s 2 of large eggs.
  3. You need 1/2 cup of vegetable oil.
  4. It’s 1 tbs of unsweetened cocoa powder.
  5. Prepare 1 cup of white chocolate chips.

Depending on what kind of chocolate you prefer, you can really use any type of chocolate chips you desire. They say red is the color of confidence. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. If you personally prefer a really chocolaty red velvet, I would say rather than adding more cocoa to the dough just add milk chocolate or semi sweet chocolate chips in place of the white chocolate chips.

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White Chocolate Chip Red Velvet Cookies (from cake mix) instructions

  1. Place cake mix, eggs, oil, and cocoa powder in a large bowl. Stir together with a wooden spoon until everything comes together and no dry mix remains..
  2. Fold in white chocolate chips to incorporate. Cover bowl with plastic wrap and place in fridge 30 min – 1 hr to chill. When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment paper..
  3. FOR LARGE COOKIES: Scoop out 2 tbs of dough and gently roll into a ball for each cookie. Arrange 6 balls per baking sheet, 2 inches apart. Bake one sheet at a time! Place in oven and bake 12-16 minutes or until edges are just beginning to crisp and center is still soft (I like mine a little under done so right at 12 was perfect for me)..
  4. FOR SMALL COOKIES: Scoop out 1 tbs of dough, form a ball, space out 12 balls per cookie sheet and bake 8-10 minutes (follow same guidelines as large to determine doneness, again only baking 1 sheet at a time)..
  5. Remove from oven. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely (or, ya know, sneak a couple with a nice cold glass of milk while still warm). Enjoy!.

Cake-mix cookies are dump and go, but that's not the only reason they're great. Cookies made from a cake mix turn out soft as a cloud and chewy as can be, and that great taste is the reason we keep making these cookies again and again. If you love all things red velvet, check out our red velvet cake recipes next. Make the red velvet cookie dough: In a large mixing bowl, stir together cake mix, oil, and eggs and mix until combined. Then add chocolate chips and mix in.

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