Red Velvet Cake Cookies
These soft and chewy cookies are a sweet fusion of classic red velvet and white chocolate, making every bite a taste of pure bliss.
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Are you ready to embark on a flavor-packed journey that will tantalize your taste buds? Look no further than our delicious Red Velvet Cake Cookies recipe. In this post, I''ll guide you through the easy steps to create these delectable treats that will leave you craving for more. So, let's get started!
Try making my Irresistibly Fun Birthday Cake Cookies. They’re easy-peasy & made with cake mix too!
3 Reasons Why You'll Love this Recipe!
Effortless Elegance: These cookies offer all the charm of red velvet cake without the fuss. With a cake mix as your base, you can enjoy the flavors of a classic dessert in a fraction of the time.
Irresistible Texture: The combination of a crackly, dry surface and a soft, chewy center is a textural masterpiece. These cookies are perfect for those who crave a delightful contrast in every bite.
Customizable Creativity: Whether you're a fan of white chocolate chips or have a penchant for pecans, this recipe encourages you to get creative with your add-ins, making it your unique take on a beloved classic.
Before we get started, let's gather the equipment you'll need:
Equipment Needed:
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Let's break down the ingredients in this Red Velvet Cake Cookie recipe:
Red Velvet Cake Mix: This is the star of the show, infusing the cookies with the signature red velvet flavor and vibrant color. It provides the essential base and texture for our cookies. I typical use Dunkin Hines or Betty Crocker Red Velvet Cake Mix for this recipe.
Baking Powder: Baking powder is the leavening agent in the recipe. It helps the cookies rise, giving them a light and tender texture.
Canola Oil: Canola oil adds moisture to the cookies, ensuring they remain soft and chewy. It's a key ingredient for that perfect cookie consistency. You can also substitute vegetable oil.
Eggs & Egg Yolk: Eggs provide structure and richness to the cookies. The egg yolk, in particular, contributes to the cookies' tenderness and enhances their flavor.
Mexican Vanilla: Mexican vanilla extract brings a unique and slightly exotic aroma to the cookies. It complements the red velvet flavor and adds a delightful dimension to the taste.
A Pinch of Salt: Salt enhances the overall flavor of the cookies, balancing the sweetness and intensifying the other flavors.
White Chocolate Chips: I prefer to use a Ghirardelli white chocolate in this recipe. These sweet morsels of white chocolate not only add a creamy, sweet contrast to the red velvet but also provide a pleasing texture and a touch of indulgence.
Each ingredient plays a vital role in crafting these Red Velvet Cake Cookies, resulting in a delightful combination of flavors and textures that will leave you craving more with every bite.
How to Make Red Velvet Cake Cookies:
Preheat & Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, whisk the box of red velvet cake mix and ½ tsp baking powder together. Ensure there are no lumps in the cake mix.
Mix Wet Ingredients: In a separate small mixing bowl, combine the ½ cup canola oil, 2 large eggs + 1 egg yolk, ½ tsp Mexican vanilla, and a pinch of salt. Whisk until all the ingredients are well combined.
Combine Wet & Dry: Add the wet mixture to the bowl with the dry ingredients. Gently fold until fully incorporated.
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Add White Chocolate Chips: Fold in 1 cup white chocolate chips and watch as your cookie dough transforms into a mesmerizing red velvet masterpiece.
Scoop & Bake: Using a cookie scoop, drop portions of the cookie dough onto the prepared baking sheets. Be sure to leave at least 2 inches of space between each cookie, as they will spread during baking.
Bake to Perfection: Bake for 10-12 minutes, or until the cookies have a crackly, dry surface and slightly golden edges.
Cool & Serve: Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely. But I won't blame you if you sneak a taste test while they're still warm! Your kitchen will be filled with the irresistible aroma of freshly baked red velvet cookies.
Yield:
This recipe makes approximately 20 scrumptious cookies.
How to Store Red Velvet Cake Cookies:
To keep these delightful cookies fresh, store them in an airtight container at room temperature. They'll maintain their soft, chewy texture for up to a week.
For longer storage, freeze the cookies in a single layer and then transfer them to a freezer-safe container.
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How Long Do They Last?
These Red Velvet Cake Cookies are so delicious that they rarely last long. However, if you manage to resist temptation, they'll be at their best for about a week when stored properly.
Substitutions & Variations:
If you want to add your unique touch to this recipe, feel free to experiment with different types of chocolate chips, such as dark chocolate or even butterscotch chips.
You can also throw in some toasted, chopped nuts like pecans for an extra layer of flavor and texture.
FAQs:
Q: Can I use a homemade red velvet cake mix instead of a boxed one?
A: Absolutely! If you have a homemade red velvet cake mix, go ahead and use it. The results will be equally delicious.
Q: Can I skip the white chocolate chips?
A: While the white chocolate chips add a delightful contrast to the red velvet, you can omit them if you prefer a more traditional red velvet flavor.
Q: Do I have to use Mexican vanilla?
A: Mexican vanilla adds a unique flavor, but you can substitute it with regular vanilla extract if that's what you have on hand.
Have a question about this recipe? I’d love to hear it. Ask in the comments below!
Tips & Tricks:
Don't overmix the cookie dough; it can make your cookies tough. Gently fold until just combined.
The cookies might seem slightly undercooked when you take them out of the oven, but they will continue to set as they cool, leaving you with a soft and chewy center.
These Red Velvet Cake Cookies are a taste of heaven in every bite. Perfectly sweet, with a hint of cocoa and that signature red velvet charm, they're bound to become your go-to treat. Make them for friends, family, or even just for yourself—you won't be able to resist!
I hope you enjoy baking and savoring these cookies as much as I do. Feel free to share your thoughts and experiences in the comments section below. Don't forget to subscribe to my newsletter for the latest recipes, updates, and exclusive content. And, if you can't get enough of these Red Velvet Cake Cookies, spread the love on social media. Your friends and followers will thank you for it!
Happy baking and remember that every bite of these cookies brings you one step closer to sweet, red velvet bliss.
-Xoxo, Chyna B
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More easy recipes using CAKE MIX:
Watch the Recipe Video!
WATCH THE RECIPE VIDEO!
Red Velvet Cake Cookies
Ingredients
Instructions
- Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk the red velvet cake mix and baking powder together to remove any lumps.
- In a separate small mixing bowl, whisk together the oil, eggs, egg yolk, Mexican vanilla, and a pinch of salt until all the ingredients are well combined.
- Add the wet mixture to the bowl with the dry ingredients. Gently fold until fully incorporated. Do not overmix.
- Fold in the white chocolate chips.
- Using a cookie scoop, drop portions of the cookie dough onto the prepared baking sheets. Be sure to leave at least 2 inches of space between each cookie, as they will spread during baking.
- Bake for 10-12 minutes, or until the cookies have a crackly, dry surface and slightly golden edges.
- Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
196.21Fat
12.33 gSat. Fat
3.02 gCarbs
21.2 gFiber
0.54 gNet carbs
20.66 gSugar
13.59 gProtein
2.07 gSodium
201.77 mgCholesterol
20.32 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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