One of my favorite things about being home for the holidays is all the baking I get to do with my mother. Growing up I definitely had zero interest in learning family recipes, assisting my mom in the kitchen or even taking the time to cook something in general. As I've gotten older, things have definitely changed.
Now I love discovering new recipes to try. If you're the same way, today's post is perfect for you! I'm sharing my recipe for Red Velvet and Chocolate Crackle Cookies; my absolute favorite dessert recipe for the holidays.
So grab yourself a glass of milk and get ready to bake. These would be great for any upcoming holiday party you're attending or as a Christmas Eve treat for Santa!
Enjoy y'all!! Xo
Red Velvet and Chocolate Crackle Cookie
What You Need:
- 1 box of Duncan Hines Red Velvet Cake Mix
- 1/4 cup of Ghirardelli Unsweetened Cocoa Powder
- 6 tablespoons of melted butter (note -- not a full stick)
- 2 large eggs
- 1 teaspoon of vanilla
- 1 cup of Ghirardelli White Chocolate Chips
- 3/4 cup of powdered sugar
- 1 teaspoon of corn starch
- Parchment paper
Now Follow Me:
In a large mixing bowl add cake mix, butter, unsweetened cocoa, eggs, and vanilla. Mix till all ingredients are combined and you see a dough like texture. Then fold in the white chocolate chips. Place some Saran Wrap around the bowl and put in your fridge for 30-40 minutes to harden.
While your dough is setting, in a small bowl combine your corn starch and powdered sugar. Use a fork to mix ingredients.
Once the dough has set, use an ice cream scoop to roll dough into balls. Cover the enter ball in the powdered sugar/starch mixture.
Place on a cookie sheet lined with parchment paper, about two inches apart.
Bake on 375 degrees for 10 or so minutes. Start watching the cookies around 8 minutes, as all ovens bake differently.
While the cookies cool, pour yourself a glass of milk. Then enjoy!
