White Chocolate Chip Red Velvet Cookies (from cake mix). Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet. They have the perfect crisp tender texture of a cookie while tasting like red velvet cake with pops of white chocolate throughout. They also keep exceptionally well for a few days because of their high oil content. These Red Velvet Cake Mix Cookies are soft, chewy & filled with white chocolate chips.
Stir in the white chocolate chips.
When the cookies come out of the oven, immediately press a chocolate heart right in the center of each cookie.
Depending on what kind of chocolate you prefer, you can really use any type of chocolate chips you desire.
You can have White Chocolate Chip Red Velvet Cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of White Chocolate Chip Red Velvet Cookies (from cake mix)
- It's 1 (15.25 oz) of box red velvet cake mix (I used Betty Crocker).
- It's 2 of large eggs.
- Prepare 1/2 cup of vegetable oil.
- Prepare 1 tbs of unsweetened cocoa powder.
- It's 1 cup of white chocolate chips.
From white, semi-sweet, milk or dark, any of these chocolate chips will work with these red velvet cookies. How to make red velvet cookies/ Red velvet cake mix cookies? Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.
White Chocolate Chip Red Velvet Cookies (from cake mix) instructions
- Place cake mix, eggs, oil, and cocoa powder in a large bowl. Stir together with a wooden spoon until everything comes together and no dry mix remains..
- Fold in white chocolate chips to incorporate. Cover bowl with plastic wrap and place in fridge 30 min - 1 hr to chill. When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment paper..
- FOR LARGE COOKIES: Scoop out 2 tbs of dough and gently roll into a ball for each cookie. Arrange 6 balls per baking sheet, 2 inches apart. Bake one sheet at a time! Place in oven and bake 12-16 minutes or until edges are just beginning to crisp and center is still soft (I like mine a little under done so right at 12 was perfect for me)..
- FOR SMALL COOKIES: Scoop out 1 tbs of dough, form a ball, space out 12 balls per cookie sheet and bake 8-10 minutes (follow same guidelines as large to determine doneness, again only baking 1 sheet at a time)..
- Remove from oven. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely (or, ya know, sneak a couple with a nice cold glass of milk while still warm). Enjoy!.
In a large bowl, mix together the cake mix, oil and eggs until a dough forms. Fold in the white chocolate chips. Red Velvet White Chocolate Chip Cookies: These bright red cookies are soft, chewy, and packed with incredible red velvet flavor! They say red is the color of confidence. I don't know who "they" are, but it seems like a legitimate statement, right?