The cookies that I made for the blogger cookie exchange were a big hit! After I had made them, I shared the recipe with my mom, and she liked them too! So here is the recipe for you all to enjoy some red velvet white chocolate chip cookies (made with boxed cake mix!)!
You’ll need:
2 sticks unsalted butter, softened
1 box red velvet cake mix (I used Duncan Hines)
1 cup all-purpose flour
1 egg
2 cups mini white chocolate chips (I did 1 cup of regular ones)
What to do:
Preheat oven to 350
In a mixing bowl, add butter and mix until soft and fluffy
Slowly add in cake mix and flour
Once combined, add egg and mix completely
Add white chocolate chips and mix until well combined
Form dough into 1 inch balls and bake for 8-10 minutes (highly recommend baking on a Silpat or similar silicone baking mat)
Let cool for a few minutes before transferring to cooling racks
(I know that they aren’t super gorgeous, but I made the cookies too big and didn’t know to let them cool more before transferring them to the cooling rack)
This recipe says that it will make 4 1/2 dozen cookies, but since mine were so big, I got about 3 dozen.
I also highly recommend baking these in advance and storing in a zip bag in the freezer. When you want to serve, leave out at room temperature for at least 10 minutes (I do it an hour in advance). For some reason, I think that frozen and then defrosted cookies taste better! I think it makes them less crumbly but more moist.
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