Yes, you read that correctly. Yes, you can use any type of red velvet cake mix. And yes, these will be the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips. So preheat your oven, make sure the milk is ice-cold, and read on for this quick and easy cookie recipe that marries red velvet cake flavor with chocolate chip cookie perfection.
The real trick to ensuring cake mix cookies maintain their soft and chewy texture is the same technique I use for my top-rated Secret Ingredient Chocolate Chip Cookies: You must chill the dough. A quick burst of cool air allows the ingredients to cozy up to one another and work their magic. So don’t skip that crucial step!
Aside from refrigerating the dough, these cookies couldn’t be easier to make, requiring only four ingredients to make. And just imagine the endless flavor combinations with other cake mixes. Let the countdown to German Chocolate Cake Mix Cookies begin!
INGREDIENTS
- 1 (15.25-oz.) box red velvet cake mix (See Kelly’s Note)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/4 cups white chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, oil and eggs until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes.
- When ready to bake, scoop out about 2 tablespoons of dough and roll it into a ball. Arrange the cookie dough balls on the baking sheet, spacing them at least 2 inches apart. Bake the cookies for 10 to 13 minutes or until they’re slightly crisped around the edges and still soft in the center. (The cookies will puff up slightly while baking but then settle as they cool. All ovens vary in temperature, so check the cookies at 12 minutes then continue baking if needed.)
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for full instruction please see : www.justataste.com
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