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!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 140kcal

Author Sara Gollaway

Ingredients

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

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

These cookies will stay fresh in an airtight container for 5 days, or you can freeze them for 2 months.
For best results, look for white chocolate chips that contain cocoa butter rather than palm oil.

Nutrition