This Red Velvet Cookie could not be more simple. Just a few ingredients, including a cake mix, is what makes this so recipe so easy.
I am all about easy recipes. When it comes to red velvet I am not one who will tackle a mess of red food coloring. Using a cake mix helps avoid all the food coloring without sacrificing the beautiful red color. You will get a chewy chocolatey cookie and a crunch from the sanding sugar.
I didn't want to make this cookie like all the other red velvet cookies out there. This one sparkles with a coating or red sanding sugar and topped with a Hershey's Cookies and Cream heart-shaped candy on top.
Red Velvet Cookie (using a cake mix)
1 box of Duncan Hines Red Velvet Cake Mix
½ cup (1 stick) salted butter, cold
3.5 oz red sanding sugar
12 Hershey's Pink Cookies 'n' Cream Hearts
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix the butter, Red Velvet cake mix, and eggs. Mix until the mixture is smooth.
Portion out 3 Tablespoons of dough and roll in sanding sugar. Place on baking sheet.
Bake for 8-10 minutes, until the cookies have golden edges.
Once removed from oven slightly press one Cookies 'n' Cream heart on top.
Remove the cookies from the oven and allow them to rest on baking sheet for 5 minutes before removing them to a cooling rack. Serve them right after or store them in an airtight container for up to 1 week. Makes 12 cookies.
Leave a comment below, I would love to hear your own experience in preparing this recipe.