1 box (18.25 oz) Red Velvet cake mix (I used Duncan Hines�)
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup confectioners� sugar for sprinkling
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or
silicone baking mat. Set aside. In a large bowl, sift together the cake mix and baking powder. Set aside. In a
smaller bowl, whisk the eggs, oil, and vanilla together by hand. Add the egg mixture to the cake mixture and stir to form a dough - stir and fold vigorously until all of the pockets of dry cake mix are gone. The dough will be oily. Gently fold in the chocolate chips.
Drop 9 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheet. Stick a few more white chocolate chips on top of the cookie dough balls for looks, if desired.
Bake each batch for 10 minutes. Remove from the oven and sprinkle each cookie with confectioners� sugar. Allow to cool completely on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
Store in an air tight container for up to 7 days.