Dec 13, 2013

White Chocolate Red Velvet Cake Cookies

Just in case you do not already have enough holiday treats on your baking list this season or you need a quick recipe for an upcoming holiday event, try these. Adding a few extra ingredients allows you to make them your own and proudly respond, " Yes, I made these myself", when asked if these are homemade.

I found myself pressed for time for a cookie swap and needed to make a few dozen cookies the day of the swap. Yes, I prefer to bake from scratch, but there are those moments when being a mother of 3 takes over and I loose control of the day.  I decided to make these cookies as I thought the red is a perfect choice for the holiday season. I picked up a box of red velvet cake mix (gasp!) and made these delicious treats just in time for the swap.

(Makes 24 - 30 Cookies)

1 box red velvet cake mix
1 stick unsalted butter (1/2 cup)
2 Tbsp of canola oil
2 large eggs
1 cup of white chocolate chips
1 package/tube of cream cheese cookie icing

Heat oven to 350 degrees. Combine eggs, melted and cooled butter, and oil in a bowl.  Using a whisk mix until combined.  Add the red velvet cake mix to the egg mixture. Stir until well blended and moist. Add the cup of white chocolate chips and stir.  Drop one inch ball size dough onto a silt mat or parchment paper.  Be sure to leave a few inches of space between to allow for spreading. Use a metal coffee spoon or melon scoop to make them all the same size.  Bake for 8 - 10 minutes for a soft texture in the middle.  Place on a wire rack and allow to cool completely.  Once cooled, drizzle cooking icing on top.  Allow icing to dry for at least 2 hours before stacking.

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