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.