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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the red velvet cake mix with eggs, butter or vegetable oil, and white chocolate.
Mix well and allow to chill in the fridge until firm.
Divide equally into balls and bake until edges are set.
Gently tap the tray and keep in the oven until cookies are firm.
Leave to cool on the tray for at least 30 minutes before serving.
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Double the amount of all ingredients for a larger batch.
Can I use butter instead of vegetable oil?
Yes, you can use either melted butter or vegetable oil in this recipe.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I add nuts to the cookies?
Yes, you can add chopped nuts for extra texture.
What if I don't have white chocolate?
You can substitute with milk or dark chocolate if preferred.
How do I know when the cookies are done?
The cookies are done when the edges are set and the tops are slightly firm.
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