Some of you may not know, but my dad is a popular history teacher at the local high school. And because we live in a smaller kind of city, I tend to run into his current or former students quite often.
Most of the time, I’m totally cool when they ask me if I’m Mr. Parker’s daughter, or if they rave to me about the treats I baked that he’d bring to class. Because most of the time, I’m not in a completely awkward position to talk about my dad.
Like, say, while I’m shopping for bras and undies at the Victoria’s Secret sale. Yeah, totally not the time when I want to be approached, much less talk about my father. The only thing slightly more embarrassing than holding a fistful of discount underwear is holding a fistful of discount underwear while a teenager tells you how much they love your dad. That’s great, but um, can you not tell me this here? Like, can we go to the food court or something and talk about it? I just really cannot have this conversation while I’m digging feverishly in a bin full of bras, thankyouverymuch.
So kiddos out there, please, please only approach me when I’m not buying something awkward, embarrassing, or compromising. I beg of you. I’ll listen to your stories about my dad telling the best jokes and your compliments over my cupcakes all day long, but as long as I’m not holding Prep H in my hands while juggling numerous boxes of clearance feminine products in my hands, mmkay? Thank you!
Anywho. One of his students mentioned these cookies to me in passing and how much they LOVED them. If I do remember correctly, they proclaimed them the “best cookies ever” which made me both blush from excitement and also beg them to be my best friend and tell me that constantly. (Craving validation, much?) However, that kid has some seriously good taste because these cookies rocked my face off, and I don’t even like red velvet that much.
I know, I know. A red velvet hater is kind of an abomination. BUT(!!) I found these cookies to be incredibly awesome. First, they’re supremely soft and chewy, with delightfully crisp edges. Second, they’re studded with sweet white chocolate chips throughout, giving these nice pockets of fabulous white chocolate gooeiness. And third, the red velvet flavor is strong and rich – the perfect blend of vanilla and cocoa mixed with that gorgeous red color. They’re pretty much love at first bite.
And proclaiming your love for these is totally normal. Just maybe don’t do it in a Victoria’s Secret.
- ¾ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 & ¼ cups red velvet cake mix (the dry mix)
- 1 & ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 & ½ cups white chocolate chips, divided
- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for about 2 minutes, or until creamy and smooth. Beat in the egg and the vanilla to combine. Lastly, add in the red velvet cake mix, flour, and baking soda until a soft dough has formed. Stir in ONE cup of the white chocolate chips.
- Chill the mixture in the fridge for AT LEAST two hours, or overnight if possible. Chilling is MANDATORY as it prevents the cookies from spreading into thin, globby saucers during baking. I promise, this is worth the extra time!
- Once dough has chilled, preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or spray them lightly with cooking spray. Drop rounded Tablespoon-sized balls of dough onto each cookie sheet, keeping about 2" apart from one another. Bake for approx. 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly undone but do NOT overbake as they will continue to set up as they cool.
- Place a couple more white chocolate chips onto the tops of the freshly-baked cookies for an extra bit of sweetness or to make them prettier, if you'd like. Allow them to cool on the pans before serving.
Soft, chewy, gooey and FABULOUS. These are awesome!
Have a fantastical day!!