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Red Velvet White Chocolate Chip Cookies

  • Prep 10 min
  • Total 25 min
  • Servings 20
  • Save
    6K
  • Pinterest
    647
  • Print
    3K
  • Email
    268
  • Facebook
    137

Red velvet goodness topped with white chocolate can be yours in just 25 minutes. MORE + LESS -

Tieghan Gerard
January 16, 2014

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)

Steps

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  • 1
    Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  • 2
    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.
  • 3
    Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  • 4
    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.

Expert Tips

Store cookies in sealed container for up to 4 days.

If you do not like white chips, try subbing dark chocolate, milk chocolate or semisweet chocolate chips.

For a fun Valentine's Day cookie, make the cookies as directed, but use only 1/2 cup of chips. When the cookies come out of the oven, immediately press a chocolate heart right in the center of each cookie.

Nutrition Information

No nutrition information available for this recipe

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