Red Velvet White Chocolate Chip Cookies Recipe - BettyCrocker.com

Red Velvet White Chocolate Chip Cookies Recipe - BettyCrocker.com

Prep Time Prep: 10m Total Time Total: 25m

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Dessert

Red velvet goodness topped with white chocolate can be yours in just 25 minutes.

  • 1/2 cup salted butter, softened
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 2 teaspoons red gel or liquid food color (use 2 1/2 teaspoons if needed)
  • 1 3/4 cups Original Bisquick™ mix
  • 1/4 cup unsweetened baking cocoa
  • 1 cup white vanilla baking chips (add 1/2 cup more if desired)
  1. 1
  2. Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  3. 2
  4. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
  5. 3
  6. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  7. 4
  8. Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.

Ingredients

  • 1/2 cup salted butter, softened
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 2 teaspoons red gel or liquid food color (use 2 1/2 teaspoons if needed)
  • 1 3/4 cups Original Bisquick™ mix
  • 1/4 cup unsweetened baking cocoa
  • 1 cup white vanilla baking chips (add 1/2 cup more if desired)

Instructions

  1. 1
  2. Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  3. 2
  4. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
  5. 3
  6. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  7. 4
  8. Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.