Red Velvet White Chocolate Chunk Cookies Recipes

RED VELVET-WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Coarsely chop 2 of the white chocolate baking bars. Set aside; reserve for folding into cookie dough batter. Coarsely chop remaining white chocolate baking bar. Set aside; reserve for pressing into cookie dough balls. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; beat just until combined, about 20 seconds, stopping to scrape down sides of bowl as needed.
• Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl; add to butter mixture. Beat on low speed until smooth and combined, about 2 minutes. Add red food coloring gel; beat on medium speed until just incorporated, about 30 seconds. Fold 2 reserved chopped baking bars into batter. Cover bowl, and chill at least 2 hours or up to overnight (8 hours).
• Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Remove dough from refrigerator, and unwrap. Scoop 15 dough balls by heaping tablespoonfuls; shape into 1 ½-inch balls. Arrange 2 inches apart on 1 prepared baking sheet. (Return remaining dough in bowl to refrigerator until ready to bake.) Press about one-third of the reserved chopped baking bar into tops of dough balls. Bake until tops are crackled and edges are set, about 9 to 10 minutes. Remove from oven; cool on baking sheet 15 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat procedure twice with remaining dough and chopped baking bar.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES

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..

RED VELVET WHITE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.