Okay, okay… our love affair with Red Velvet continues! This time a Red Velvet cake mix is transformed into an amazing cookie. The nice thing about these cookies are how simple they are to make!!
Red Velvet Cookies with White Chocolate Chunks
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1 box of Red Velvet Cake Mix
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1 cup of All-Purpose Flour
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2 sticks of softened butter
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1 egg
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2 cups of White Chocolate Chunks
Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chunks, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}
Enjoy! I’m telling ya, these babies are to die for!!! The combination of the red velvet and the white chocolate is aaaamazing!
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I made these for my daughter’s birthday (to take to school today). They seem a bit dry. 🙁 I think I should have added the flour at the end and just added enough to get it the right texture. I am wondering if it is because we live in such a dry climate.
oh bummer, that may have been it. Next time I would do like you said, add it at the end and only add what you need to get the right texture. Hope your daughter has a great birthday, it’s my daughter’s birthday today too!!
kisses
heather
Very delicious recipe! I just didn’t put the white chocolate in it and used a cream cheese frosting for on top. Either way would probably be delicious!
Just made these, and they are AMAZING! Not dry at all. Thanks for sharing!
Great munchie food!!!
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
I just made these cookies to take to share with grad school colleagues tomorrow, and let me tell you they are so moist and delicious!! The dough seemed very dry and worried a little bit, but it made it really easy to roll into dough balls, and I only baked mine for 6 min 30 sec to try and minimize the white chocolate chips burning on the bottom. They taste amazing! Thanks for posting!
Oh I’m so glad you like them! Thanks for sharing your tips…
kisses
heather
I tweaked it just a little bit. I beat the butter first, then added the egg to that, then I beat the butter & egg mixture until it was fluffy. Then I added the dry ingredients, but I only added one cup of chips.
They turned out perfectly and I’m planning on making them again for Christmas!
I can’t wait to try these. I’m making them for a cookie swap this weekend.
I’m making these for my friends for Christmas. Based off all the comments, they seem like they’ll be really good! I’ll repost when I finish
I rolled a variety of sizes and the larger ones were too dry for my liking, so definitely stick to rolling them into 1 inch balls, no bigger.
Even the smaller ones are still not as moist as I would like my cookies. I followed the recipe exactly, but ended up with over 45 cookies. I’m not complaining, just wondering if that has something to do why mine turned out fairly dry.
Is it true you can use German Chocolate cake mix instead of Red Velvet cake mix? I can’t find the Red Velvet anywhere!
Yes, you can. You add 1 tbsp cocoa powder & a 1oz bottle of red food coloring to a box of german chocolate cake mix.
These sound great! Could I use margarine instead of butter? And how much is two sticks?? Thanks for the recipe!
Heather,
I work at a cupcake shop during the school semester and we also sell red velvet cookies but they’re made from frozen dough. I’m on break right now and was craving them so I used your recipe and they are soooo yummy. Thanks a million.
I made this in to a cookie cake for my husbands birthday to take to work , this turned out great everyone loved it =))
I sent these to my husband who is on deployment on a ship and he is requesting them again for Valentine’s day. I tried to make them into hearts, but look more like blobs…but they still are to die for!! Red Velvet is his favorite and I’m so glad I can send these to him. Thank you!
If you use a muffin pan and place a marble on the side of the pan, it will make heart-shaped cookies!
I made these tonight. While mixing, the dough seemed too thick, so I added an extra egg. I had noticed that the cookie recipe on the side of the box called for 2 eggs, so I thought I would try it. They turned out awesome, very moist. I did have to cook them for 12 minutes though. Very addictive 🙂
Mine were good, but a little dry, too! I’m going to try 2 eggs or less flour next time.
Hi There!
I’m on the hunt for a perfect red velvet cake – well, red velvet anything – and have a ‘search party’ going on over at my blog and wanted to invite you to link up this and any other red velvet recipes you have! It ends at the end of the month.
Hope to see you there.
Cupcake Apothecary
http://cupcakeapothecary.blogspot.com/2012/03/my-search-for-perfect-red-velvet-cake.html
LOVE these cookies. Used mini semi-sweet chocolate chips and they were to die for.
I’m making these tomorrow!
I just made these! I chose to use two eggs instead of the 1 that is posted and they came out PERFECT! my mom is usually so hard to please and does not much like cookies but she LOVED these. Such a great idea. Thanks for the recipe!
Wish I had read through all the comments first as mine turned out dry also. I’ll add an extra egg or try less flour next time. I do like how they held their shape instead of flattening out.
What brand of cake mix did you use? Mine turned out dry too and I’m wondering if the ingredient amounts work better with a specific brand. I used Betty Crocker – didn’t work out 🙁
I love how simple yet wonderful these cookies are! Such a great recipe for those who don’t have a lot of time. Would be perfect for Christmas! I added them to my National Cookie Roundup: http://www.grandbaby-cakes.com/2012/10/cookies-everywhere.html
can you use the duncan hines red velvet cupcake mix?
Just made these today – followed the recipe exactly and the dough came out very wet so I decided to keep the first batch in the oven for about 12 minutes, since they didn't look cooked through enough at 10 minutes. I regret my decision because that batch came out slightly burned. I left them in the oven for 10 minutes for the next batch and when I took them out they were very soft, but hardened nicely as I let them cool. These cookies are delicious!
Hey there, I added a little bit of salt and it made quite the difference. Also, I found that rolling them into 1-inch balls made the best cookie. good recipe, though
I’m in the process of making these, right now. I have them stirred up…by first creaming the butter & egg…and then, mixing in the dry ingredients. My mix is very dry, so I added a tsp. or so of vanilla…and the batter easily became the consistency of cookie dough. I haven’t baked, yet…but, I’m hoping it doesn’t change the taste. I doubt it will…:)
Oh it will be fabulous!!
Used this as a base recipe then tweeked it. I added 4oz of cream cheese with the butter, 2 eggs and 1 1/2 tsp of vanilla. Changed the white chocolate chips to 3/4 cup and added 1/4 cup chopped pecans. My mom isn’t a red velvet fan, but she liked what I did with the cookies.
is 2 sticks of butter the same as 2 blocks of butter (454g bars)?