You know I love cookies. And there are a lot of cookies here on Kroll’s Korner. But most of my cookie recipes are thick, big cookies with a more cake-y texture. (Like these Brookies Cookies and these banana bread cookies!) I’ve felt there are not enough thin (dare I say “normal sized”) cookies being represented on my site. So, I’m changing that for all of you thin and chewy cookie lovers! These super easy red velvet cookies have soft chewy centers, slightly crispy edges and melty white chocolate chips in each bite. This recipe makes about 20 cookies and I think they would make the perfect treat for Valentine’s Day coming up. My husband can’t keep his hands off these cookies. Right when I take them out of the oven he’s reaching from one almost immediately! (Even thought I tell him he has to wait for them to cool at least 15 minutes haha!) I don’t blame him, they’re totally irresistible!
Red Velvet Cake Mix: We’re taking a shortcut and using a 15.25 oz. box of cake mix for these cookies! Who doesn’t love a baking shortcut?! No need for red food coloring in this recipe! Cornstarch and salt: I always like to add a little cornstarch to my cookies to give them a soft texture. And, an additional pinch of salt is the best flavor enhancer but also makes these cookies more chewy! Butter and sugar: Like most of my cookie recipes, you’ll cream the cold, cubed butter with granulated white sugar. Other red velvet cookie recipes use oil but I love using butter! Eggs and vanilla: Eggs provide structure for the cookies and the vanilla extract helps prevent these cookies from tasting bland and flat. White chocolate chips: There is something amazing about the red velvet and white chocolate chip combination. It makes the cookies look pretty too with the contrast of colors!
