An elegant, crisp, buttery red velvet cookie with a delicious white chocolate contrast.
Cake:
- 1/2 cup butter
- 1 box Duncan Hines® Red Velvet Cake Mix
- 1 large egg
- 1 teaspoon vanilla extract
White Chocolate Dip:
- 2 bars (6 oz. each) white chocolate premium baking bars, broken into pieces
- 2 tablespoons vegetable shortening
- Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
- Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4-inch thick. Place on cool baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Make dip by placing pieces of baking bar in small, DRY, microwave-safe bowl along with shortening. Microwave on 50% power for 30 seconds. Stir to blend. If needed, continue to microwave in 30-second intervals. Blend each time. Avoid overheating.
- Dip each cookie into chocolate to coat half of cookie. Place on wax paper or parchment-lined sheets and refrigerate about 15 minutes or until dip is set. Store in airtight container with wax paper or parchment separating layers.
Tips:
- For best results, bake only one sheet of cookies at a time. If two are baked at time, rotate sheets midway through baking.
- For variation, top white chocolate with chopped pistachios or pecans, crushed peppermint candies, crushed pretzels, praline crunch, colored sugar or other cookie decorations before it is set.
- Do NOT thin white chocolate with butter, margarine or water. Moisture will cause the chocolate to seize or tighten.
- Place melted white chocolate in a freezer-weight zippered plastic bag. Snip a very small hole from bottom corner and drizzle white chocolate over top of cookie in place of dipping half of cookie.
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ashleysmith1353 (1 discussion) on Sep 3, 2012 at 07:33 PM
Instead of baking the entire batch, could I freeze half the dough log for a rainy day? Or would it go bad?
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simply0me (1 discussion) on Jul 16, 2012 at 03:31 PM
Just a thought for christmas take the white choloate put it in a ziplock bag snip off the tip and spiral it onto the cookie. Would make a great peppermint candy look. :)
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aurielle99 (1 discussion) on Feb 29, 2012 at 03:20 PM
I made this recipe with edits. I added a tablespoon of hershey baking cocoa, a tablespoon of water, and the egg. I used a prepared cream cheese icing i made a few days prior. Came out great. I didnt spread the icing. Just smeared it on messy. They loved it either way. I want to make for a friend overseas in Iraq. Ill have to practice it without the perishable items eggs, and butter. ANd ill send him the duncan hines frosting tub to dunk it in. I did not add food color. Dropped onto baking pan in rough small balls. DOnt over bake unless you like hard cookies. Kept in air tight container for a few days until they were all gone.
No Rating
ekaba (2 discussions) on Sep 2, 2011 at 12:32 AM
what about making this recipe from scratch? I have a really good red velvet recipe(No offense Duncan Hines!) and was wondering if it could work. These cookies would make great gifts for Christmas this year! Love the contrast in colors!
No Rating
sandiewalther (1 discussion) on Jan 31, 2011 at 09:28 AM
These sound good, but my family prefers moist, chewy cookies. How can I make this moist?
Comment by: Reek31 (1 discussion) on Feb 6, 2012 at 10:04 AM
Use 1/2 cup vegetable shortening and 2 eggs instead and they will be chewy.
Comment by: chapman2008 (no discussions) on Feb 12, 2012 at 03:54 PM
1/2 cup shortening instead? There isn't a call for it above except for in the dip. Or am I missing something?
No Rating
MOMMMMY (1 discussion) on Jan 13, 2011 at 11:29 AM
We LOVE these cookies, BUT it concerns me how red they turn your mouth, and when dipped in milk makes the milk look like Pepto Bismol. My question is this, what mix can I use that will give the same flavor without the red??
Comment by: cmorley50 (4 discussions) on Jan 14, 2011 at 04:21 AM
A Red Velvet cake is really a dutch chocolate cake with 2 oz. (or more!) of red food coloring.
Comment by: MOMMMMY (1 discussion) on Jan 14, 2011 at 10:46 AM
I did not know that! THX. But there is no dutch chocolate mix, so what mix would taste the same???
Comment by: vet75fem (2 discussions) on Dec 20, 2011 at 07:09 PM
Basically you can use the German Chocolate mix. If you are worried about ingredients, you can replace oil except 1 tablespoon with UNsweetened applesauce.
The only way to have a toally "pure" cake is to assemble all ingrd'ts and bake from scratch.
The only way to have a toally "pure" cake is to assemble all ingrd'ts and bake from scratch.
No Rating
doramoreno62 (2 discussions) on Jan 4, 2011 at 03:46 AM
Are these soft and cake-like or crunchy cookies?
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cmorley50 (4 discussions) on Dec 29, 2010 at 07:52 PM
Instead of white chocolate for dipping cookies, you can also use vanilla frosting microwaved for 30 seconds to make a dipping glaze.
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Jenny26 (1 discussion) on Dec 26, 2010 at 02:05 PM
I made these and my husband them so fast thhat I did not think anyone else would get any. I hid the rest until the party.
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joskibear (1 discussion) on Dec 23, 2010 at 09:15 PM
Do I have to use the red velvet cake mix or can I use other flavors?
Comment by: cmorley50 (4 discussions) on Dec 29, 2010 at 07:55 PM
You can use any flavor you want. Try a white or yellow cake mix and dipping the cookies in dark or milk chocolate.
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doreencoffey (4 discussions) on Dec 19, 2010 at 04:56 PM
I made these cookies with my husband tonight and they were an instant hit red & white velvet cookies some for co-workers and some for family 4 dozen it cut my x-mas gift list to $40 for all those people you dont expect! I'm a happy camper! No mall and doing something with my guy that we'll remember before the credit card bill! P.S. The cookies were great s they are! Happy hoilday's
No Rating
PretzelMania (1 discussion) on Dec 12, 2010 at 08:18 AM
This is the best recipe ever! It's one of our staples..... we use it for one of our pretzel bases. So light, so crispy, so delightful! It's a must try. This is not an overly sweet cookie.... it's a butter cookie with light cocoa touch to it. YUMMY!
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FamilyBaker (2 discussions) on Nov 21, 2010 at 08:02 PM
I made these for my husband and I for no reason at all and I just gotta say, these are wonderful! Love em!!!
Comment by: MRZ. P (1 discussion) on Nov 22, 2010 at 06:56 PM
what do I put n the refrigerator for 1hr or overnite? The dough
Comment by: FamilyBaker (2 discussions) on Nov 24, 2010 at 08:11 PM
Yes, the dough :)
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rhojowebb (2 discussions) on Jun 15, 2010 at 12:59 PM
This is a great recipe! I made these and gthey are a huge hit! I took the icing tip to drizzle the white chocolate over the cookie, and I added one small step, I made some of the white chocolate Blue, they are now the famous Red, White, and Blue cookies!!!!
