Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love!
These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies!
So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!
- 1 (18 oz) box red velvet cake mix
- 1 (8 oz) package room temperature cream cheese
- 1 ½ teaspoon vanilla extract
- 1 egg
- 1 stick room temperature butter
- White Chocolate Drizzle
- 1 cup white chocolate chips, melted
- Christmas Sprinkles
Preheat the oven to 350 °F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg, Then beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets.
The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.
Place on a parchment paper lined cookie sheet, 2 inches apart.
Bake for 12 minutes.
Let cool on wired rack.
White Chocolate Drizzle
While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.
Remove and stir then place back into the microwave for 10 seconds.
Remove and stir until completely melted. Be careful not to overcook the white chocolate!
Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes.
This recipe was inspired and adapted from Paula Deen.