4-ingredient red velvet cookies
|1||box red velvet cake mix — about 580 g|
|2||large eggs — at room temperature|
|1/2 cup||butter — melted|
|1 cup||white chocolate — cut into chunks, plus extra to use as an optional garnish|
Place the red velvet cake mix, eggs and melted butter in a mixing bowl and mix until fully combined. Add the white chocolate chunks and fold into the dough until well combined. Divide the mixture into 16 portions and roll into balls, or use a cookie scoop to portion the dough.
Line the prepared baking sheets with the dough balls, making sure to leave a little room between each one. If you have large baking trays, you should be able to do eight cookies in one batch.
Bake at 175°C for 12-14 minutes or until the tops of the cookies are just set. Remove from the oven and allow the cookies to cool for 5–10 minutes on the baking sheet, then transfer them to a wire rack to finish cooling. They will still be soft at this stage, but this will ensure the cookies are fudgy and chewy with a lightly crisp edge!
Optional decoration: drizzle over some melted white chocolate and top with your favourite spinkles for a festive finish!
- These cookies are large chunkier-style cookies. If you enjoy cookies with a fudgy finish, be sure not to over-bake them.
- You can also divide the dough into 24 portions and cook for 8–10 minutes if you prefer smaller cookies.
- Bake for longer if you prefer cookies that are crisper and less chewy.
- Substitute the white chocolate for milk chocolate or dark chocolate, if you don’t have any white chocolate on hand.