Steps to Make Speedy White Chocolate Chip Red Velvet Cookies (from cake mix)

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, white chocolate chip red velvet cookies (from cake mix). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

White Chocolate Chip Red Velvet Cookies (from cake mix) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. White Chocolate Chip Red Velvet Cookies (from cake mix) is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook white chocolate chip red velvet cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make White Chocolate Chip Red Velvet Cookies (from cake mix):

1. Get 1 (15.25 oz) box red velvet cake mix (I used Betty Crocker)
2. Take 2 large eggs
3. Get 1/2 cup vegetable oil
4. Make ready 1 tbs unsweetened cocoa powder
5. Prepare 1 cup white chocolate chips

Instructions to make White Chocolate Chip Red Velvet Cookies (from cake mix):

1. 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.
2. 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.
3. 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).
4. 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).
5. 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!

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