Steal-My-Heart Red Velvet Cookies With White Chocolate Chips

This is so amazingly simple! Cake mixes really are a life saver for emergency desserts. Whoever made them possible has to have his own statue in Dessertland. I keep a few boxes of them at home. They’re really handy when you need to whip up something for a sudden guest or guests in my case.


I make this a lot for my niece. She enjoys it most especially with milk. It’s one way to stop her from moping around the house when she visits. She has grown out of her quiet self in just a couple of months and is a bit bolder in her words and actions lately. A good dessert always saves the day! That and a little bit of scary storytelling.



1 box Duncan Hines Red Velvet Cake Mix

½ cup Wesson vegetable oil

2 Eggland’s eggs

1 cup Toll House white morsels


In a mixing bowl combine cake mix, eggs, and oil. Mix with an electric mixer until well blended. Stir in the white chocolate morsels.

Spoon cookies a little smaller than golf ball size onto ungreased cookie sheets.

Bake at 350 for 10-12 minutes or until very lightly browned on the edges. Allow to cool completely before removing from cookie sheet.




Quick Tip: You can spread cream cheese frosting on top if you really want that complete red velvet taste.