Step-by-Step Guide to Make Super Quick Homemade White Chocolate Chip Red Velvet Cookies (from cake mix)
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Quick White Chocolate Chip Red Velvet Cookies (from cake mix). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from White Chocolate Chip Red Velvet Cookies (from cake mix), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Chocolate Chip Red Velvet Cookies (from cake mix) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make White Chocolate Chip Red Velvet Cookies (from cake mix) is 12-24 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have White Chocolate Chip Red Velvet Cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you cook it.
My alterations to the ever popular cake mix cookies! I list instructions for 2 different sizes of cookie. Large will make 12 cookies, small will make 24. I went with large for this batch.
Ingredients and spices that need to be Get to make White Chocolate Chip Red Velvet Cookies (from cake mix):
- 1 (15.25 oz) box red velvet cake mix (I used Betty Crocker)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tbs unsweetened cocoa powder
- 1 cup white chocolate chips
Steps to make White Chocolate Chip Red Velvet Cookies (from cake mix)
- Place cake mix, eggs, oil, and cocoa powder in a large bowl. Stir together with a wooden spoon until everything comes together and no dry mix remains.
- Fold in white chocolate chips to incorporate. Cover bowl with plastic wrap and place in fridge 30 min - 1 hr to chill. When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment paper.
- FOR LARGE COOKIES: Scoop out 2 tbs of dough and gently roll into a ball for each cookie. Arrange 6 balls per baking sheet, 2 inches apart. Bake one sheet at a time! Place in oven and bake 12-16 minutes or until edges are just beginning to crisp and center is still soft (I like mine a little under done so right at 12 was perfect for me).
- FOR SMALL COOKIES: Scoop out 1 tbs of dough, form a ball, space out 12 balls per cookie sheet and bake 8-10 minutes (follow same guidelines as large to determine doneness, again only baking 1 sheet at a time).
- Remove from oven. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely (or, ya know, sneak a couple with a nice cold glass of milk while still warm). Enjoy!
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