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Before you jump to White Chocolate Chip Red Velvet Cookies (from cake mix) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are now being given more attention than ever before and there are good reasons why this is so. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, however, to make a few simple changes that can start to make a difference to our daily eating habits.
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Evidently, it’s not hard to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to white chocolate chip red velvet cookies (from cake mix) recipe. To cook white chocolate chip red velvet cookies (from cake mix) you only need 5 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make White Chocolate Chip Red Velvet Cookies (from cake mix):
- Take box red velvet cake mix (I used Betty Crocker)
- Provide large eggs
- You need vegetable oil
- Get unsweetened cocoa powder
- You need white chocolate chips
Steps to make White Chocolate Chip Red Velvet Cookies (from cake mix):
- Place cake mix, eggs, oil, and cocoa powder in a large bowl. Stir together with a wooden spoon until everything comes together and no dry mix remains.
- Fold in white chocolate chips to incorporate. Cover bowl with plastic wrap and place in fridge 30 min - 1 hr to chill. When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment paper.
- FOR LARGE COOKIES: Scoop out 2 tbs of dough and gently roll into a ball for each cookie. Arrange 6 balls per baking sheet, 2 inches apart. Bake one sheet at a time! Place in oven and bake 12-16 minutes or until edges are just beginning to crisp and center is still soft (I like mine a little under done so right at 12 was perfect for me).
- FOR SMALL COOKIES: Scoop out 1 tbs of dough, form a ball, space out 12 balls per cookie sheet and bake 8-10 minutes (follow same guidelines as large to determine doneness, again only baking 1 sheet at a time).
- Remove from oven. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely (or, ya know, sneak a couple with a nice cold glass of milk while still warm). Enjoy!
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