Red Velvet Gooey Butter Cookies

Happy Valentines Day everyone! Do you have any big plans for tonight? I’m super excited because my husband and I are finally getting a date night! It has been over three months since we have had a night out just the two of us. Lucky for us, my in-laws are coming to Illinois this weekend to watch our Little Sweet Pea so that we can have a nice Valentines Day! :D

If you still haven’t picked out the perfect gift for you Valentine, it’s not too late! These unbelievably delicious red velvet gooey butter cookies would make the perfect homemade gift! Not only are these cookies super addictive, they’re also super easy to make! The secret to baking these super soft and gooey cookies is not to over-bake them. You want to bake these babies until they’re just set, that way they’re still soft and gooey on the inside when you pull them out of the oven. Happy Valentines Day! ;)


Red Velvet Gooey Butter Cookies

Yield: 2 dozen cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 2 hours and 22 minutes

Ingredients:

1 (8-ounce) cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 (18 ounce) box red velvet cake mix
1 cup white chocolate chips
Confectioner’s sugar, for rolling and dusting

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add the cake mix and beat until incorporated. Fold in white chocolate chips.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Add confectioner’s sugar to a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the powdered sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Bake until set, about 11-12 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Sprinkle with more confectioners’ sugar, if desired.

Source: adapted from Paula Deen


One Year Ago: Caramel Flan                
Two Years Ago: Red Velvet Cupcakes