Have you ever taken a look at the additional recipes on the back of your cake mix boxes?
I have! I love checking out what other recipe ideas I can play around with. I’ve discovered some really tasty treats that way!
A few weeks ago, I was going to make a red velvet cake…but I realized halfway through opening the box that I didn’t have any cream cheese to make the frosting. I started looking at the box for alternative recipe ideas and decided to give the Red Velvet Crinkle Cookie Recipe a try – but of course, I had to add my own touch!
I omitted the lemon zest and added white chocolate chips!
Red Velvet Crinkle Cookie Recipe with White Chocolate Chips
- 1 box Duncan Hines Signature Red Velvet Cake Mix
- 2 large eggs
- 1 tbs cornstarch
- 1 cup powdered sugar
- 6 tbsp butter
- 1 cup white chocolate chips
Preheat oven to 375. Melt butter and set aside to cool.
Mix all ingredients except for the powdered sugar and white chocolate chips in a bowl on medium speed until well blended, then add the white chocolate chips. Mix the white chocolate chips by hand until thoroughly mixed into the batter.
Roll dough by heaping tablespoons into little balls, then drop in the powdered sugar. Roll around until completely and evenly coated, then place on an un-greased cookie sheet about 2 inches apart.
I find that this is the easiest way to make sure that they are evenly coated.
Once you are done rolling your balls, they should look like this before you put them on the cookie sheet.
Bake for 9 to 11 minutes, then set aside to cool. I normally cook mine for 10 minutes, as I like a little softer cookie!
And if you don’t have a cooling rack, no worries. You can always set a sheet of parchment paper on your kitchen counter – that’s what I do!
You’ll find that this Red Velvet Crinkle Cookie Recipe with White Chocolate Chips is so easy to follow, you’ll want to start trying all of the additional recipes on the back of cake mix boxes!
I’ve found some amazing recipes that way, don’t be afraid to experiment!