I'm really excited to share today's post with y'all on this National Cookie Day!!
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! Not only am I sharing my recipe for Red Velvet and Chocolate Crackle Cookies, but you're getting eight other wonderful recipes as well!
I've teamed up with a fabulous group of bloggers to host a virtual cookie exchange!! If you keep scrolling down, I've linked to the next blogger's recipe. Head over to her page and she'll share another blogger's recipe. So on and so forth!! See, a virtual cookie exchange! There are nine total recipes, and links to all participating bloggers can be found at the end of this post!
So grab yourself a glass of milk and get ready to salivate. All of these cookies look delicious, and 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!
Now that you've gotten the recipe for my Chocolate Red Velvet Crackle Cookies, your next stop is to head over to my friend Annaliese's blog! She's sharing her recipe for homemade Chocolate Thumbprint Cookies.