Red and White Velvet Cookies

Red velvet cookies are back and they're better than ever! You guys went crazy over the ones I posted two years ago, so I knew I had to bring them back in a another form! This time, instead of being stuffed with a cheesecake filling, they are being dipped in white chocolate. Ohhh yeahhh (in Kool-Aid man voice).

It all starts with a red velvet cake mix, which is my favorite way to make red velvet cookies because I won't have to see how much red food coloring goes into these. What you don't know can't hurt you, right? Though technically, I do know considering this stuff stains everything it touches. Duncan Hines couldn't have possibly used any less than 80 gallons of red food coloring in it's mix. Kidddding.

On a serious note, red velvet cake mix is a really great way to make red velvet cookies. It's easy and it's fail-proof, and those are things to look for during this hectic time of the year. So, cake mix it is! You just add in an egg, oil, buttermilk, and some vanilla extract for added flavor. 

Then you'll refrigerate the dough for an hour or two to let it stabilize. It will be a bit soft at first but will firm up enough for you to roll into balls. You'll have to flatten the balls slightly since this cookie dough won't really spread much at all in the oven. 

Next comes the fun part. NOT. We all know melting white chocolate can be very tricky and a real tear-jerker when it becomes one big unsalvageable lump. Well, if you do your research, everything should go smoothly(literally) like it did for me. As you may know, it helps to use good quality white chocolate. A brand like Ghiradelli which is readily available in all supermarkets works just great. The key is to microwave the chocolate in 15 second increments and stir, stir, stir. 

Red and White Velvet Cookies

Yield: 2 dozen cookies

Ingredients:

One 15.25 oz red velvet cake mix
1/2 teaspoon baking powder
3 tablespoons all purpose flour
1 large egg
1/3 cup oil
1/4 cup buttermilk
1 teaspoon vanilla extract

10 oz. white chocolate chips
vegetable oil, as needed

Directions:

Sift red velvet cake mix, baking powder and flour into the bowl of a stand mixer fitted with a paddle attachment. In a glass measuring cup, whisk together egg, oil, buttermilk, and vanilla. Add to dry ingredients. Beat everything together on medium speed until well-combined and a dough forms.

Refrigerate dough for 1 hour, or overnight.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

Scoop out even balls of dough with a cookie scoop, then roll into balls. Place on prepared cookie sheet and flatten slightly. Bake for 7 minutes. Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a microwave safe bowl or over a double boiler, melt white chocolate chips. Add vegetable oil, if needed, to thin the chocolate and make it easier for spreading.

Dip the cookies into white chocolate, allow the excess to drip off, then place on a wax paper-lined cookie sheet and allow the chocolate to set at room temperature. Repeat for remaining cookies.

Store cookies in an airtight container until ready to serve.