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Red Velvet Cake Mix Cookies with White Chocolate Chips Recipe

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4.1 from 15 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 20 servings
  • Diet: Vegetarian

Description

These Red Velvet Cake Mix Cookies are a delightful twist on the classic red velvet cake, transformed into soft, chewy cookies packed with creamy white chocolate chips. Perfectly moist and vibrant in color, these cookies blend the ease of cake mix baking with the richness of cream cheese and butter, resulting in a sweet treat that’s quick to prepare and irresistible to eat.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 4 ounces cream cheese (room temperature)
  • 3 tablespoons whole milk (room temperature)
  • 1 teaspoon distilled white vinegar

Dry Ingredients

  • 1 box (15.25 ounces) red velvet cake mix

Add-ins

  • 3/4 cup white chocolate chips (plus extra for topping)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cleanup and promote even baking.
  2. Cream Butter + Cream Cheese: Using a stand mixer with the paddle attachment or a hand mixer, beat the unsalted butter and cream cheese together on medium-high speed for about 1 minute until the mixture is light, fluffy, and smooth without any lumps of cream cheese.
  3. Add Milk + Vinegar: Add the whole milk and distilled white vinegar to the mixture. Mix for 30 seconds until everything is fully incorporated, resulting in a fluffy and creamy batter.
  4. Add Cake Mix: Turn the mixer speed to low and gradually sprinkle in the red velvet cake mix. Mix until just combined, being careful to scrape down the bowl sides as needed. The dough will be thick and slightly sticky, which is normal.
  5. Fold in the Chips: Gently fold in the white chocolate chips using a spatula until they are evenly distributed throughout the dough.
  6. Scoop + Shape: Use a medium cookie scoop (about 2 tablespoons) to portion dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball to about 1/2 inch thickness with your fingers for uniform baking.
  7. Bake: Bake the cookies for 10 minutes. The tops should be set while the centers remain soft; they will firm as they cool. Avoid waiting for any browning to maintain the vibrant red velvet color.
  8. Finishing Touch: Immediately after removing the cookies from the oven, press extra white chocolate chips onto the tops of each cookie to keep the chips bright white and prevent browning.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Room temperature ingredients help the batter come together smoothly for better texture.
  • Do not overbake; cookies should be soft in the center when pulled from the oven.
  • For extra flavor, you can add a teaspoon of vanilla extract in step 3.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Using parchment paper helps prevent sticking and promotes even baking.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/red-velvet-cake-mix-cookies-with-white-chocolate-chips-recipe/