Best Red Velvet Cookies With White Chocolate Chunks Recipes

RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES

Red Velvet and White Chocolate Chunk Cookies image

Made these for Christmas this year and it's a keeper!

Provided by lscribbet

Categories Chocolate Chip Cookies

Time 50m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup unsalted butter, softened
1 (15.25 ounce) package red velvet cake mix
1 cup all-purpose flour
1 large egg
2 cups white chocolate chunks

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
Form dough into 1-inch balls and place on the prepared sheet.
Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..

Nutrition Facts : Calories 249.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 8.7 g, Sodium 128.8 mg, Sugar 8.5 g

RED VELVET-WHITE CHOCOLATE COOKIES

Red Velvet-White Chocolate Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield about 36 cookies

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons red gel food coloring
1/4 cup sour cream
1 1/2 cups white chocolate chips

Steps:

Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low; beat in half of the flour mixture until just combined. Stir the food coloring into the sour cream, then beat the sour cream mixture into the dough, followed by the remaining flour mixture. Stir in the white chocolate chips. Refrigerate the dough until firm, 30 minutes to 1 hour.
Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough 2 inches apart onto the baking sheets. Bake, one pan at a time, until the cookies are puffed and the edges are set, 8 to 12 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.