Prep time: 10 mins | Total time: 25 mins | Servings: 20
I am not a big fan of red velvet, but I always make an exception when it comes to these beautiful and delightful Red Velvet White Chocolate Chip Cookies!
1/2 c. salted butter, softened
1/4 c. unsweetened baking cocoa
2 tsp vanilla
1 c. packed light brown sugar
1 3/4 c. Original Bisquick™ mix
1 c. white vanilla, baking chips (add 1/2 c. more if desired)
2 tsp red gel or liquid food color (use 2 1/2 tsp if needed)
How to make Red Velvet White Chocolate Chip Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using silicone baking mats or cooking parchment paper, line 2 cookie sheets.
Step 2: Place the butter and brown sugar in a large bowl. Beat using an electric mixer on medium speed until light and fluffy. Then, add the vanilla, egg, and food color. Beat well until blended. Next, add Bisquick mix and baking cocoa. Continue beating on low speed until incorporated. Fold in the chips.
Step 3: On the prepared cookie sheets, drop the dough by a rounded tablespoon, leaving about 2 inches of space in between each cookie.
Step 4: Place in the preheated oven and bake for about 8 to 10 minutes, but not more than 10 minutes. Remove from the oven when done and allow the cookies to cool for about 5 minutes on the cookie sheets. Then, transfer the cookies to cooling racks.
In a sealed container, keep the cookies for up to 4 days.
You can use dark chocolate instead of white chips if desired. Milk chocolate or semisweet chocolate chips are also great.
Prep the cookies as directed, but use only half a cup of chips for a fun Valentine’s Day Cookies. Quickly press a chocolate heart in the middle of each cookie right after they come out of the oven.
Serving Size: 1 Serving
Calories 180, Calories from Fat 80, Total Fat9g14%, Saturated Fat5g26%, Trans Fat0g, Cholesterol20mg7%, Sodium190mg8%, Potassium75mg2%, Total Carbohydrate23g8%, Dietary Fiber0g0%, Sugars16g, Protein2g, Vitamin A4%, Vitamin C0%, Calcium4%, Iron4%
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