Red Velvet Cookies
These thick and chewy Red Velvet Cookies are the perfect treat for Valentine's Day. A cake mix makes this recipe easy for anyone to make.
Servings: 20 cookies
Equipment
Ingredients
- 1 box red velvet cake mix 15.25 oz.
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- 1 bar Hershey’s Cookies N’ crème, chopped 4oz.
- ¼ cup pink sprinkles
- ¼ cup white sprinkles
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Mix the red velvet cake mix, eggs, and vegetable oil in a large mixing bowl. The batter will be thick.
- Stir in the chopped candy bar, pink sprinkles, and white sprinkles.
- Scoop out tablespoons of the batter and place them 2-3 inches apart on the parchment-lined baking sheet.
- Bake in a preheated oven for 10-12 minutes just until cookies start to crack.
- Remove from oven and allow the cookies to cool for 3 minutes before transferring them to a cooling rack to cool completely.
Notes
- When making several batches of cookies, always let your baking sheet cool before putting on more dough. If the baking sheet is hot, the cookie dough will spread out faster, making them flatter.
- Make sure all your cookies are the same size, so everything bakes evenly. Using a cookie scoop or tablespoon measure helps ensure all cookies are uniform in size.
- Store cookies in a sealed container up at room temperature for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 186mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 28IU | Calcium: 37mg | Iron: 1mg
