White Chocolate Chip Red Velvet Cookies (From Cake Mix) Recipe by StephieCanCook
White Chocolate Chip Red Velvet Cookies (from cake mix) Cooking Instructions 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! 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. 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. 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). 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). 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! 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! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shepherd’s Pie Bulgur cooked with tomato - burghul bi banadoura Jalapeno Cream Corn Instant Pot Lentil Spinach Curry Slow Cooker Coke Roast Shepherd’s Pie Bulgur cooked with tomato - burghul bi banadoura Jalapeno Cream Corn Instant Pot Lentil Spinach Curry Slow Cooker Coke Roast Princess’s Parmesan Penne Pasta Creamy Tomato Soup - Slow Cooker Shepherd’s Pie Thandhai Masala Cabbage and peas vegetable Instant Pot Pulled Chicken in Spinach gravy Vanilla-Coconut PannaCotta with orange reduction sauce Gujiya Rangeen Orange malpua with Rabadi Banana Malpua with kesariya Rabadi Princess’s Parmesan Penne Pasta Creamy Tomato Soup - Slow Cooker Shepherd’s Pie Thandhai Masala Cabbage and peas vegetable Instant Pot Pulled Chicken in Spinach gravy Vanilla-Coconut PannaCotta with orange reduction sauce Gujiya Rangeen Orange malpua with Rabadi Banana Malpua with kesariya Rabadi