Blue Velvet Cookies
Blue velvet cookies are soft, easy cake mix cookies with a bold blue color and sweet white chocolate chips. They’re a fun blue-and-white dessert for Hanukkah cookie trays, winter parties, or anytime you want a colorful cookie without extra decorating.
Servings: 18 cookies
Calories: 276kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Hand Mixer
Ingredients
- 1 white cake mix must be white
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon dark blue gel food colorant
- 2 cups white chocolate chip morsels Reserve ½ cup white chocolate chips for topping the cookies.
Instructions
- Heat the oven to 350° F. Line two cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine the white cake mix, eggs, and oil until well blended. Add ½ - 1 teaspoon of Dark Blue Gel Food Color and mix into the batter.1 white cake mix, 2 large eggs, ½ cup vegetable oil, 1 teaspoon dark blue gel food colorant
- Stir in the white chocolate chip morsels. Scoop out 2 tablespoon scoops onto the parchment covered cookie sheet, about 2" apart. The dough will be sticky. You should have 18 to 20 cookies.2 cups white chocolate chip morsels
- Bake for 6 minutes and take the cookie sheet out of the oven. Press on some extra white chocolate chips on the tops and then put the cookie sheet back in the oven for 3 more minutes, or until you start to see golden brown on the cookie edges and morsels.
- Remove and set to cool for 5 minutes before transferring cookies to a wire rack. Serve when cool.
Notes
- Don't Overmix: Mix the dough just until the ingredients are combined. Overmixing can lead to tougher cookies with a less tender crumb.
- Use Gel Food Coloring: For that striking blue color without watering down your dough, opt for gel food coloring instead of liquid dyes. Add it gradually until you reach your desired hue.
- Chill the Dough: If your dough feels too soft or sticky, chill it in the refrigerator for 20-30 minutes. This makes it easier to handle and helps prevent the cookies from spreading too much.
- Scoop Evenly: Use a cookie scoop to portion out the dough. This ensures all your cookies are roughly the same size, promoting even baking.
- Don't Overbake: These cookies are meant to be soft and cake-like. Bake them just until the edges are set and the centers look slightly soft. They'll continue to set as they cool.
Nutrition
Calories: 276kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 225mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1mg
