Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, white chocolate chip red velvet cookies (from cake mix). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet. Yes, you can use any type of red velvet cake mix.

White Chocolate Chip Red Velvet Cookies (from cake mix) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. White Chocolate Chip Red Velvet Cookies (from cake mix) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have white chocolate chip red velvet cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make White Chocolate Chip Red Velvet Cookies (from cake mix):

1. Make ready 1 (15.25 oz) box red velvet cake mix (I used Betty Crocker)
2. Prepare 2 large eggs
3. Make ready 1/2 cup vegetable oil
4. Take 1 tbs unsweetened cocoa powder
5. Make ready 1 cup white chocolate chips

These Red Velvet Cake Mix Cookies are soft, chewy & filled with white chocolate chips. The red velvet and white chocolate chips are simply made for each other and the soft and chewy texture from the cake mix is my favorite. If you do not like white chips, try subbing dark chocolate, milk chocolate or semisweet chocolate chips. Starts off with cake mix, soft and chewy, loaded with white chocolate chips.

Instructions to make White Chocolate Chip Red Velvet Cookies (from cake mix):

1. 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.
2. 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.
3. 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).
4. 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).
5. 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!

These classic cookies are perfect for Valentine's Day, Mother's Day or even Christmas. They are so vibrant and red, just like these Red Velvet Truffles and this Moist Red Velvet Cake and these Red Velvet Crinkle Cookies. Depending on what kind of chocolate you prefer, you can really use any type of chocolate chips you desire. From white, semi-sweet, milk or dark, any of these chocolate chips will work with these red velvet cookies. These easy red velvet cookies start with a cake mix and are loaded with white chocolate chips.

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