Santa’s Loaded Red Velvet Christmas Cookies
Soft red velvet cake mix cookies filled with white chocolate chips and holiday candies. These festive cookies come together quickly and bake up thick, colorful, and tender.
Ingredients
For the Cookies
Instructions
Prepare the oven and pans
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Preheat the oven to 350 F. Line 2 baking sheets with parchment paper so the cookies release easily and bake evenly.
Mix the cookie dough
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In a large mixing bowl, stir the red velvet cake mix, eggs, melted butter, and vanilla extract with a wooden spoon or sturdy spatula until a thick, glossy dough forms. Add the white chocolate chips and holiday candy pieces, then stir just until they are evenly mixed through. The dough will be thicker than cake batter, which is normal.
Portion the cookies
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Use a medium cookie scoop or scoop about 2 tablespoons of dough for each cookie. Place the dough mounds a few inches apart on the prepared baking sheets, about 6 cookies per sheet, to give them room to spread.
Bake until set
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Bake for about 10 minutes, or until the cookies look set around the edges and the centers no longer look wet. They should stay soft and should not brown on top.
Cool the cookies
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Let the cookies rest on the baking sheets for 5 minutes so they can firm up. Transfer them to a wire rack and cool completely before storing or serving.
Note
If the dough feels very soft, let it sit for 5 minutes before scooping. This makes it easier to portion. Do not overbake these cookies. They should look just set for the best soft texture. Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place cooled cookies in a freezer safe container with parchment between layers and freeze for up to 2 months. Thaw at room temperature. If you want to warm them slightly before serving, heat 1 cookie in the microwave for about 5 seconds.
