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Red Velvet Ooey, Gooey Crinkle Cookies

1 Red Velvet Cake Mix, Duncan Hines
8 oz.  1/3 less fat cream cheese, softened
½ c. butter, softened
1 lg. Egg
1 tsp. vanilla extract
½ c. white chocolate chips
Approx. ½ c. of confectioner’s sugar for rolling

Combine butter and cream cheese in a large mixing bowl on medium speed with electric mixer, creaming until smooth and fluffy.  Add the egg and vanilla and continue to blend until fully mixed.  Add the cake mix and continue to mix, on low speed, until a dough forms.  It will be thick and sticky.  Stir in the white chocolate chips by hand.  Refrigerate dough for about an hour.

Heat oven to 350 degrees.  Line cookie trays with parchment, and put powdered sugar into a small bowl.  Take dough out of refrigerator, and roll dough into 1” balls.  Roll the balls in the sugar and place 2” apart on the lined trays.   Hint:  If the dough is still sticky, lightly dust hands with flour to roll balls.  Bake cookies for 10-12 minutes.  Cool cookies on a wire rack.  When completely cooled, if you desire sprinkle with powdered sugar.

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