Red Velvet White Chocolate Chip Cookies
This sounds like Christmas, is easy to make, and is probably all the sweets we need before it’s time to break out the treadmill. LOL Have a great holiday everyone!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
1 box (18.25 oz) Red Velvet cake mix (I used Duncan Hines®)
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup confectioners’ sugar for sprinkling
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, sift together the cake mix and baking powder. Set aside. In a smaller bowl, whisk the eggs, oil, and vanilla together by hand. Add the egg mixture to the cake mixture and stir to form a dough - stir and fold vigorously until all of the pockets of dry cake mix are gone. The dough will be oily. Gently fold in the chocolate chips.
Drop 9 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheet. Stick a few more white chocolate chips on top of the cookie dough balls for looks, if desired.
Bake each batch for 10 minutes. Remove from the oven and sprinkle each cookie with confectioners’ sugar. Allow to cool completely on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
This recipe and pictures from Bed,
and Beyond Bath