Description
These Red Velvet Cookies are a delightful treat perfect for Valentine’s Day. Thick, chewy, and fudgy, they are packed with chunks of Hershey’s Cookies N’ Creme candy bar and topped with festive pink and white sprinkles for a fun twist on traditional red velvet flavor.
Ingredients
Cookies
- 1 box red velvet cake mix
- 2 eggs, room temperature
- ⅓ cup vegetable oil
- 1 4oz Hershey’s Cookies N’ Creme Candy Bar, chopped
- ¼ cup pink sprinkles
- ¼ cup white sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure easy cleanup.
- Mix Batter: In a large mixing bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir them together until a thick batter forms.
- Add Mix-ins: Fold in the chopped Hershey’s Cookies N’ Creme candy bar pieces along with the pink and white sprinkles to add texture and festive color to the batter.
- Portion Cookies: Using a medium cookie scoop or tablespoon, scoop out the batter and drop it onto the parchment-lined baking sheet, spacing them evenly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they just start to crack on the surface, indicating they are cooked through.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet before transferring them to a wire rack or serving plate. Enjoy!
Notes
- Ensure eggs are at room temperature to help the batter mix evenly.
- Do not overbake; cookies should be slightly soft and fudgy in the center.
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense red velvet flavor, you can add 1 teaspoon of vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
