12 Days of Cookies: Red Velvet White Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Confectioners' sugar
  • 1 tsp Vanilla extract
  • 1 box Velvet cake mix, red
  • 1 cup White chocolate chips

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on blog.bedbathandbeyond.com

Description

Ingredients

• 1 box (18.25 oz) Red Velvet cake mix (I used Duncan Hines®)
• 1 teaspoon baking powder
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/2 cup confectioners’ sugar for sprinkling

Directions

• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, sift together the cake mix and baking powder. Set aside. In a smaller bowl, whisk the eggs, oil, and vanilla together by hand. Add the egg mixture to the cake mixture and stir to form a dough - stir and fold vigorously until all of the pockets of dry cake mix are gone. The dough will be oily. Gently fold in the chocolate chips.
• Drop 9 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheet. Stick a few more white chocolate chips on top of the cookie dough balls for looks, if desired.
• Bake each batch for 10 minutes. Remove from the oven and sprinkle each cookie with confectioners’ sugar. Allow to cool completely on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.