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Red Velvet Cake Mix Cookies

Deliciously soft and chewy red velvet cookies with white chocolate and semi-sweet chocolate chips, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 box 13.25-oz. box red velvet cake mix
  • 1/2 cup oil (extra light olive oil, vegetable, or canola)
  • 2 large eggs
  • 1 cup white chocolate chips (plus 2-3 for the top of each cookie)
  • 1/4 cup miniature semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Using an electric hand mixer, mix together the red velvet cake mix, oil, and eggs until fully combined.
  3. Gently fold in the white chocolate chips and semi-sweet chocolate chips until evenly mixed. The dough will be sticky and thick.
  4. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour.
Baking
  1. Scoop out about 2 tablespoons of cookie dough and roll it into a ball. Place cookies on the baking sheet at least 2 inches apart, and if desired, place 2-3 white chocolate chips on top of each cookie.
  2. Bake for 8-10 minutes and remove from the oven. Cookies will still appear slightly soft in the center but let them cool for 5 minutes on the baking sheet, and they will bake to perfection.
  3. Transfer cookies to a cooling rack to cool completely or serve warm.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe container.