Red Velvet White Chocolate Chips Cookies

On the mission to make several new treats this holiday season, this was a new one I attempted. Now, have you ever skipped a few steps in baking. It is usually not a wise decision. This recipes begins with a cake mix. I was not sure I was sold on this but it worked. I adapted the recipe a little to make it work for me. But you will see from my notes below that I would definitely create a different drizzle next time. The cookies were good but did not give me that total red velvet taste I love. I think the cream cheese drizzle would take care of that. If you make that change to the recipe, let me know! (and send a picture.) I also update this recipe once I do too. Enjoy the wonderful smells in your kitchen this season. 
Merry Christmas! -Amanda
                                                             

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                                  Red Velvet White Chocolate Chips Cookies

1 box Red Velvet cake mix (I used Duncan Hines)
1 t baking powder
2 large eggs
1/3 cup + 2 T vegetable oil
1 t vanilla extract
1 cup white chocolate chips (use another 1/2 cup to press in before baking)
1/2 cup powdered sugar
1/4 lb white almond bark

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
Using a mixer, mix together the cake mix and baking powder. In a smaller bowl, whisk the eggs, oil, and vanilla together. Add the egg mixture to the cake mixture and stir to form a dough. This is the tricky part, you must make sure all the cake mix is dissolved and there are no “dry pockets.” The dough will be oily. Gently fold in the chocolate chips.
Drop 9 rounded balls of dough, about 1 1/2 T of dough each, onto prepared baking sheet. Press in a a few more white chocolate chips on top of the cookie dough balls. This is completely for presentation. 
Bake each batch for 9 minutes. Remove from the oven and sprinkle each cookie with confectioners’ sugar. Allow to cool completely on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Melt almond bark in microwave. Stirring every 30 seconds until completely melted. Drizzle melted almond bark over cookies. Allow to dry.

**Now- the next time I make these cookies, I will make a cream cheese drizzle for the cookies.
Something like this:
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 t vanilla extract
3 to 4 T milk
Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.

Texas Sheet Cake Cookies

Hello December! There is something about this month that makes me think I need to bake every day! I’m a realist with an active eight month old and nine year old so I have set the goal of at least 5 new baking recipes this season. You know those recipes you have set aside all year or torn out of magazine, that is the ones I’m after. I have a limited amount of time for baking (basically during nap time) and I will be sharing what I have learned.

This little cookie has snuck into our house and is crazy insane IF you love chocolate and fudge. Being from Texas, our sheet cake shows up at lots of get togethers. So I wanted to make a cookie inspired by this famous cake. After combining four different recipes, I think I found something that works. My son and I are fudge lovers. So the icing on these cookies gave us complete happiness. See what you think! If you have a cookie, candy, or treat recipe that you are dying to try- send it my way. I’m feeling crazy! As you are cooking, baking, decorating, wrapping, etc.- don’t get so overwhelmed or crazy that you forget what this whole season is about.
Singing and Dancing to Sufjan Stevens!- Amanda

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Texas Sheet Cake Cookies

½ cup butter, room temperature
⅓ cup granulated sugar
1 egg
1 t vanilla
1 t baking powder
½ t salt
1⅓ cup flour
½ cup semi-sweet chocolate chips, melted

Icing
½ cup butter
2 T cocoa powder
3 T milk
2½ cups powdered sugar
1/2 cup pecans, finely chopped

Line baking sheet with parchment paper. Using a mixer, beat butter and sugar together until light, scrape sides frequently. Add egg and vanilla. Continue mixing until well blended. Mix in baking powder and salt. Turn mixer to low and slowly add in flour. Dough will be thick. In the microwave, heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until evenly mixed. Drop dough by a tablespoon sized mounds onto baking sheet. Bake at 350 degrees for 7-8 minutes until cookies appear set. They will still be very soft on the inside. You do not want to over bake. Trust me. Place the cookies on a wire rack to cool.
Now let’s make the icing- In a medium saucepan combine butter, cocoa powder and milk over medium heat. Continue to whisk until all is melted together. Remove from heat and whisk in powdered sugar. Finally add the pecans. Pour icing over cookies and allow icing to set before serving. Seriously let these cookies just take a bath in the chocolate goodness. Once cooled, prepare yourself. Then store the cookies in an airtight container for up to 3 days.

Look at those cookies taking a warm, chocolate bath!

Look at those cookies taking a warm, chocolate bath!