Heartfelt Velvet Delight Cookies! ❤️
Delight in these easy-to-make red velvet cookies, perfect for Valentine's Day or any sweet occasion!
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
- 1 box Red Velvet Cake Mix (15.25 oz / 432g, opt for natural dye brands for a healthier twist!)
- 1/3 cup neutral vegetable oil (like avocado or canola)
- 2 large eggs
- Festive sprinkles (optional, use naturally colored ones for a wholesome touch!)
- 18 heart-shaped dark chocolates (for an antioxidant boost!)
Instructions
- In a spacious mixing bowl, gently combine the red velvet cake mix, eggs, and oil until just blended. You can use a wooden spoon, an electric hand mixer, or a stand mixer.
- Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for about 15 to 20 minutes. This step helps the dough firm up, making it easier to handle and scoop.
- While your dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. If you're using sprinkles, pour them into a small, shallow dish, ready for coating.
- Using a mini ice cream scooper or a spoon, form even-sized dough balls. For a fun, festive look, lightly roll each dough ball in the sprinkles (if using), then place them about 1 inch apart on your prepared baking sheets. Bake for precisely 10 minutes.
- Immediately after removing the cookies from the oven, gently press one heart-shaped chocolate onto the center of each warm cookie. You don't need to press too hard; the residual heat will beautifully melt the chocolate just enough. Allow the cookies to cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy your delightfully simple and heartfelt treats!
Notes
Don't worry if the dough feels a bit sticky—that's perfectly normal and ensures chewy cookies!
The cookies might appear slightly undercooked in the center, but this is key to their soft and chewy texture!
Nutrition Information (per cookie, estimated):
Calories: 170
Total Carbs: 29g
Net Carbs: 28g
Fats: 9g
Protein: 2g
Calories: 170
Total Carbs: 29g
Net Carbs: 28g
Fats: 9g
Protein: 2g
