Ingredients:
1 package red velvet cake mix
2 large eggs
⅓ cup vegetable oil
1 cup white chocolate chips
Instructions:
Preheat oven to 375°F.
Mix red velvet cake mix, eggs, and vegetable oil in a large bowl until thoroughly combined. Fold in the white chocolate chips.
Roll balls into 1″ balls. An ice cream scooper is a good measuring tool to help keep them sized the same.
Place on an ungreased cookie sheet and cook 7-9 minutes. The edges will start to brown and middle will still be gooey. You’ll likely need to cook them in two batches. Enjoy!
Notes:
Round out the balls between your palms for more evenly shaped cookies.
White chocolate chips that are touching the cookie sheet might start to brown a bit so try placing the cookie dough where the least amount of chocolate chips are.
Depending on the size of the eggs, the dough may be sticky. Use a spoon to drop them onto the sheet pan without shaping them in your palms.
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