Description
This recipe transforms a classic red velvet cake mix into chewy, vibrant red velvet cookies loaded with white chocolate chips. With just 4 simple ingredients, these cookies are perfect for any occasion, offering a quick and easy way to enjoy the rich flavors of red velvet and white chocolate.
Ingredients
Scale
- 1 (15.25-oz.) box red velvet cake mix (preferably with pudding in the mix for softer cookies)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/4 cups white chocolate chips
Instructions
- Combine Ingredients: In a large mixing bowl, combine the cake mix, vegetable oil, and eggs until smooth. Fold in the white chocolate chips.
- Chill Dough: Refrigerate the dough for 45 minutes, covered with plastic wrap.
- Bake: Preheat oven to 350°F. Form dough into balls (about 2 tablespoons each) and place on a baking sheet 2 inches apart. Bake for 10-13 minutes until slightly crisped at the edges but soft in the center.
- Cool: Allow cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely.
Notes
- Room Temperature Eggs: Use eggs at room temperature for better incorporation into the dough.
- Chilling is Crucial: Chilling the dough before baking helps maintain the cookie shape and texture.
- Baking Surface: Use parchment paper or a silicone baking mat for easy removal and cleanup.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per cookie
- Calories: 229 kcal
- Sugar: 16g
- Sodium: 216mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Protein: 2g
- Cholesterol: 20mg