Description
Delicious red velvet cookies with a mix of sprinkles and chocolate.
Ingredients
Scale
- 1 box red velvet cake mix (15 oz.)
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil
- 1 bar Hershey’s Cookies N’ crème, chopped (4 oz.)
- 1/4 cup pink sprinkles
- 1/4 cup white sprinkles
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Mix the red velvet cake mix, eggs, and vegetable oil in a large mixing bowl. The batter will be thick.
- Stir in the chopped candy bar, pink sprinkles, and white sprinkles.
- Scoop out tablespoons of the batter and place them 2-3 inches apart on the parchment-lined baking sheet.
- Bake in a preheated oven for 10-12 minutes just until cookies start to crack.
- Remove from oven and allow the cookies to cool for 3 minutes before transferring them to a cooling rack to cool completely.
Notes
- Make sure the eggs are at room temperature for the best texture.
- Do not overbake to keep cookies soft.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg