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
                                                             

IMG_6578

                                  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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s