Red Velvet Cookies
User Reviews
5
Red Velvet Cookies
Description
The recipe uses a boxed red velvet cake mix, blending it with vegetable oil and eggs to form a dough. White chocolate chips are folded in to add bursts of sweetness to the cocoa-flavored dough. The dough is chilled briefly in the freezer to firm up, making it easier to scoop and shape. Cookies are rolled into balls, spaced on a baking sheet, and baked until edges set, yielding a soft center.
These cookies have a moist texture thanks to the cake mix base and fat from oil, while the white chocolate chips balance the slight cocoa bitterness with creamy sweetness. Cooling on a rack after baking helps them firm without drying out. They are suited for enjoying fresh but keep well stored for several days.
Red Velvet Cookies can be served as a simple dessert or snack. Their soft texture and festive color make them suitable for parties or everyday treats. White chocolate chips featuring cocoa butter rather than palm oil are preferable for best flavor and texture results.
The cookies remain fresh up to five days when stored airtight and freeze well for about two months. Chilling the dough before baking improves handleability and helps maintain cookie shape during baking.
Ingredients
- 1 .25 ounce box red velvet cake mix look for the type with pudding in the batter
- 1/2 cup vegetable oil
- 2 egg
- 1 1/2 cups white chocolate chips
Instructions
- 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.
Notes
- Store cookies in an airtight container for up to 5 days or freeze for 2 months.
- Choose white chocolate chips with cocoa butter for better flavor and texture.
- Chilling the dough before baking helps maintain shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 21mg | 7% |
| Sodium | 20mg | 1% |
| Potassium | 49mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
