My business partner’s birthday was on Wednesday so on Tuesday evening, there was no question what was in order. I have been wanting to make these cookies ever since I Stumbled Upon them, and I had all ingredients on hand. All very few ingredients – always a good thing. Of course the recipe said it made 24 small cookies and uhh, my recipe yielded 54 very regular-sized cookies. Hm.
I somewhat recently made a Red Velvet Cake with Cream Cheese Frosting…and it was phenomenal. But if you’re looking for a red velvet recipe that’s 10x’s easier (and actually, quite a bit “lighter”), this would be it. If you exercise portion control. There’s the kicker. Is there a soul out there that doesn’t enjoy red velvet? Unlikely.
Red Velvet Cookies with White Chocolate Chips slightly adapted from Whipperberry
1 box of red velvet cake mix
1 cup all-purpose flour
2 sticks unsalted butter, softened
2 cups of mini white chocolate chips
Preheat oven to 350 degrees.
In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chunks, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes. Yield: 4 1/2 dozen cookies.
Nutrition Information (per cookie): 109 calories; 6 g. fat; 4 mg. cholesterol; 68 mg. sodium; 13.4 g. carbohydrate; 0.2 g. fiber; 1.2 g. protein
Result: Red velvet..butter..white chocolate. Take a wild guess! Mmmm! Great in a pinch, too…they come together in no time flat! Enjoy!
I’m hopeful for some nice weather this weekend and some expanded selections at the farmer’s market tomorrow Mr. Prevention and I have nothing on the weekend calendar, and that’s pretty exciting. Relaxing weekends are the best
Question: What’s one kitchen gadget you use more than you’d think you would?
For example, I have a citrus juicer and I use it all the time. When I got it, I thought it would be something I would use on occasion, but nope…several times a week!