If you love red velvet cake, you must try making these red velvet cookies! The subtle hints of buttermilk and cocoa powder that give red velvet cakes their distinctive and delicious flavour apply to these cookies as well, resulting in a cookie that is not quite chocolate and not quite plain vanilla.
This recipe will make around 40 medium sized cookies.
Overall time needed: 30 mins.
1 box Red Velvet Cake Mix (I would recommend Betty Crocker’s Red Velvet Cake Mix)
225g cream cheese
75g butter (room temperature)
1 teaspoon vanilla extract
75g white chocolate chips
- Preheat the oven to 350 degrees/Gas mark 4
- Beat together the cream cheese and butter until well combined. (Hint: I like to use an electric whisk for this – saves muscle power!)
- Beat in the egg and vanilla
- Add the cake mix and beat until you are left with a smooth mixture
- Stir in the white chocolate chips (Best to use a spoon or spatula for this part)
- Prepare your baking tray by lining it with greaseproof paper.
- Use a spoon to create balls of dough and place on the lined baking tray. Pat down with the spoon to create a circular cookie shape. You may want to drop a few more white chocolate chips on top of each cookie at this stage.
- Bake for 10 – 12 minutes or until the top is set but the centre is still gooey
- Cool on a wire rack, then, the cookies are ready to eat!