Ingredients
Scale
- 1 (18 oz) box red velvet cake mix
- 2/3 cup unsalted butter, melted
- 2 large eggs
- A few drops red food coloring (optional)
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line 2 cookie sheets with parchment paper or baking mats.
- In a large bowl, beat together the cake mix, melted butter, and eggs until smooth.
- Optionally beat in the red food coloring for a more vivid color.
- Mix in the white chocolate chips, reserving a few tablespoons to place on top if desired.
- Form dough into balls about 1–1.5 tablespoons in size and place 2 inches apart on the prepared cookie sheets.
- Optionally dot the tops with extra white chocolate chips.
- Bake for 8–11 minutes, until the tops look set.
- Cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not prepare the cake mix according to the package directions.
- If using a 15 oz box of cake mix, use 1/3 cup melted butter instead.
- Red food coloring enhances the color but is optional.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Baked cookies can be frozen for up to 2 months; thaw overnight in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian