Red Velvet Deep Dish Cookies
As it turns out, I’m not the best planner.
Valentine’s Day is approaching SUPER-FAST!
Are you ready?
Well I wasn’t until this morning. I woke up early (which is not my favorite thing to do) and got started making cookie dough. With a couple interruptions, the oven was then on and ready for the cookies to go in.
These are for my little guy and I really think he is going to LOVE them. That is if I don’t eat them all before he gets home to see them.
Big Red Velvet Cookies with white and chocolate chips….YUM! I may have sampled one
These may just be my new favorite cookies!
These cookies came out with a wonderful crispy edge and a great chewy center.
I’m not the biggest fan of white chips, but in these they are just PERFECT!
NO DEEP DISH PAN…no problem
These were baked on a cookie sheet. They are just as delicious as the deep dish cookies. I just LOVE big cookies with lots of chips! I better go stock up on Red Velvet Cake Mix! I’m sure I’ll be making these again real soon.
- 1 box Red Velvet Cake Mix (I used Betty Crocker)
- 2 eggs
- 1/2 cup oil
- 1/2 cup flour
- 1/2 cup white chips
- 1/2 cup chocolate chips
- Place cake mix, oil, eggs, flour into bowl and mix on medium until dough pulls away from sides.
- Stir in chips.
- Place 3 tablespoons onto deep dish cookie pan and flatten into the pan. I use the bottom of a 1 cup measuring cup.
- If you want some chips to poke out, don't mix all the chips in to the cookie and place some on top. The result won't be as smooth, which I prefer.
- If you don't have a deep dish cookie pan,(Muffin Top Pan) just place 3 tablespoons dough on a parchment lined cookie sheet.
- Bake at 350 degrees for 10-12 minutes. Until center of cookies are not wet, but not completely dry or the cookies will be dry in the center when cooled.