These moist and decadent red velvet cookies are beautiful AND easy to make. With only 4 ingredients, you can whip these up and have them in the oven in 5 minutes! Great on Valentine’s Day or any day of the year!
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Preparation
Grease pan (rub small amount of oil/butter or pan spray) and preheat oven 350 degrees.
Melt butter. Microwave about 30 seconds or you can melt in saucepan.
Mix Ingredients
In large mixing bowl, combine cake mix, melted butter and 2 eggs. Mix with hand beater until dough forms. You can also mix in a stand mixer.
Add 1 cup (or more if desired) white chocolate chips. Hand mix in white chocolate chips.
From here you have 2 options.
Refrigerate Dough (Optional)
Option 1 (preferred): Refrigerate dough for about 30 minutes. This allows it to firm up and makes it easier to shape into balls resulting in a more uniform cookie shape.
Option 2: Move directly to next step skipping refrigeration. The dough will be a little more sticky and harder to shape. Your cookies will be less uniform. This option is fine if you need to save time.
Prepare Cookies
Shape cookies into balls (about size of a golf ball). Top with a few more white chocolate chips, if desired.
Place cookies on sheet pan. They will expand. Put 6-9 cookies per pan.
Baking Times
Option 1: Bake 12-14 minutes.
Option 2: Bake 10-12 minutes.
Allow time to cool before removing from cookies sheet.
Valentine’s Day Easy Red Velvet Cookies
Equipment
- Mixing bowl, 2 large sheet pans, hand beater or stand mixer.
Ingredients
- 1 Box Red Velvet Cake Mix 15.25 oz, Betty Crocker
- 1.25 Cup White Chocolate Chips Ghirardelli 11 oz – Good for 1 cup plus garnish (and a few extra to eat!)
- 1/2 Cup Butter Melted
- 2 Eggs
Instructions
- Grease pan (rub small amount of oil/butter or pan spray).
- Preheat oven 350 degrees.
- Melt butter. Microwave about 30 seconds or you can melt in saucepan.
- In large mixing bowl, combine cake mix, melted butter and 2 eggs.
- Mix with hand beater until dough forms.
- Add 1 cup (or more if desired) white chocolate chips. Hand in white chocolate chips.
- Hand mix in white chocolate chips.
- From here you have 2 options.
- Option 1 (preferred): Refrigerate dough for about 30 minutes. This allows it to firm up and makes it easier to shape into balls resulting in a more uniform cookie shape.
- Option 2: Move directly to next step skipping refrigeration. The dough will be a little more sticky and harder to shape. Your cookies will be less uniform. This option is fine if you need to save time.
- Shape cookies into balls (about size of a golf ball). Top with a few more white chocolate chips, if desired.
- Place cookies on sheet pan. They will expand. Put 6-9 cookies per pan.
- Option 1: Bake 12-14 minutes.
- Option 2: Bake 10-12 minutes.
- Allow time to cool before removing from cookies sheet.
Karen
These cookies are easy and delicious! I refrigerated the dough which made it much easier to shape. Also, I used parchment paper to line the baking sheet instead of oil.