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Cookies & Bars

Red and White Velvet Cookies

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An elegant, crisp, buttery red velvet cookie with a delicious white chocolate contrast.

  • Hands-On Time: 20 Minutes
  • Total Time: 40 Minutes
  • Servings: 4 dozen cookies
  • Difficulty: Super Simple
  • Rating:


  • 1 package Duncan Hines® Signature Red Velvet Cake Mix
  • 6 Tbsp. butter
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 bars (4 oz. ea.) white chocolate, broken into pieces

Baking Instructions

  1. Combine cake mix, melted butter, egg and vanilla in large bowl with wooden spoon until blended.
  2. Shape dough into a 12-inch log. Wrap in wax paper; seal with plastic wrap. Refrigerate 1 hour or overnight.
  3. Preheat oven to 350°F. Grease baking sheets. Cut cookie dough log crosswise into ¼-inch thick slices. Arrange on baking sheets.
  4. Bake 10 to 12 minutes or until set. Cool cookies 1 minute on pan. Cool completely on wire rack.
  5. Place white chocolate and butter in microwave-safe dish. Microwave on High 1 minute or until chocolate is just melted; stir until smooth.
  6. Spread one half of each cookie with the melted chocolate mixture. Allow cookies to rest until chocolate is set.
  7. Baking Tip: For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

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Has anyone seen a copy of the microwave instructions

Has anyone seen a copy of the microwave instructions

Years ago Duncan Hines sent me a copy of microwave instructions for the family size Brownies.... does anyone have the adaptation? They suggested adding flour and adjusted the cook time and they were the best brownies! Also note: frosting when the brownies are hot gives a thin layer of frosting - a little more than a glaze and saves many calories!

Cake Question

Cake Question

I've got a request for a "White Chocolate Cake". Is there a way to add a chocolate flavoring to the white cake mix to accomplish this? Also is there a way to make a chocolate peanut butter flavored cake?

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