Ingredients
15.25ozred velvet cake mix,look for the type with pudding in the batter
½cupvegetable oil
2eggs
1½cupswhite chocolate chips
Preparation
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
In a large bowl, mix together the cake mix, oil, and eggs until a dough forms. Fold in the white chocolate chips.
Cover the bowl and chill in the freezer for 20 minutes.
Scoop out 2 tablespoons of dough and roll it into a ball and place on the sheet pan. Repeat the process with the remaining dough, spacing each cookie 2 inches apart.
Bake the cookies in batches for 11 to 13 minutes or until edges of cookies are set.
Let the cookies sit for 5 minutes then transfer to a cooling rack. Repeat the process with the remaining cookie dough.
Cool cookies completely then serve or store in an airtight container for up to 3 days.
