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Red Velvet White Chocolate Chip Cookies

4 Ratings

4 Comments

Prep 10 min
Total 25 min
Servings 20

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

cup packed light brown sugar

teaspoons vanilla

egg

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

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 190mg; 8%
Potassium: 75mg; 2%
Total Carbohydrate: 23g; 8%
Dietary Fiber 0g 0% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;