Red Velvet Cookies
These easy red velvet cookies start with a cake mix and are loaded with white chocolate chips. A simple yet impressive cookie that yields fabulous results!
- 1 15.25 ounce box red velvet cake mix look for the type with pudding in the batter
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups white chocolate chips
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
In a large bowl, mix together the cake mix, oil and eggs until a dough forms. Fold in the white chocolate chips.
Cover the bowl and chill in the freezer for 20 minutes.
Scoop out 2 tablespoons of dough and roll it into a ball; place on the sheet pan. Repeat the process with the remaining dough, spacing each cookie 2 inches apart. You will need to bake the cookies in batches.
Bake for 11-13 minutes or until edges of cookies are set. Let the cookies sit for 5 minutes then transfer to a cooling rack. Repeat the process with the remaining cookie dough.
Cool cookies completely then serve, or store in an airtight container for up to 3 days.
- Recipe adapted from Just a Taste.
- These cookies freeze beautifully if you're looking for a make ahead treat!
Calories: 140kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 20mg | Potassium: 49mg | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.1mg