RED VELVET CHOCOLATE COOKIES RECIPES

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RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY



Red Velvet White Chocolate Cake Mix Cookies Recipe by Tasty image

Here's what you need: red velvet cake mix, white chocolate chips, oil, eggs

Provided by Pierce Abernathy

Total Time 30 minutes

Yield 12 cookie

Number Of Ingredients 4

1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs

Steps:

  • 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.
  • Bake at 350°F (180°C) for 10-12 minutes.
  • Enjoy!

Nutrition Facts : Calories 295 calories, CarbohydrateContent 37 grams, FatContent 15 grams, FiberContent 0 grams, ProteinContent 3 grams, SugarContent 22 grams

RED VELVET-WHITE CHOCOLATE CHUNK COOKIES RECIPE | SOUTHERN ...



Red Velvet-White Chocolate Chunk Cookies Recipe | Southern ... image

Red velvet lovers, this cookie is for you.

Provided by Sarah Epperson Loveless

Total Time 4 hours 0 minutes

Yield 45 cookies

Number Of Ingredients 11

3 (4-oz.) white chocolate baking bars 
1?½ cups granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2?? cups all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons red food coloring gel

Steps:

  • Coarsely chop 2 of the white chocolate baking bars. Set aside; reserve for folding into cookie dough batter. Coarsely chop remaining white chocolate baking bar. Set aside; reserve for pressing into cookie dough balls. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; beat just until combined, about 20 seconds, stopping to scrape down sides of bowl as needed.
  • Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl; add to butter mixture. Beat on low speed until smooth and combined, about 2 minutes. Add red food coloring gel; beat on medium speed until just incorporated, about 30 seconds. Fold 2 reserved chopped baking bars into batter. Cover bowl, and chill at least 2 hours or up to overnight (8 hours). 
  • Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Remove dough from refrigerator, and unwrap. Scoop 15 dough balls by heaping tablespoonfuls; shape into 1 ½-inch balls. Arrange 2 inches apart on 1 prepared baking sheet. (Return remaining dough in bowl to refrigerator until ready to bake.) Press about one-third of the reserved chopped baking bar into tops of dough balls. Bake until tops are crackled and edges are set, about 9 to 10 minutes. Remove from oven; cool on baking sheet 15 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat procedure twice with remaining dough and chopped baking bar.

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