This is a great tasting cookie! Hank was the Master Baker this time! I'm so proud! Look at the yumminess of these cookies, then go make your own!
Ingredients:
1 package of Duncan Hines Red Velvet Cake Mix
1 package of Jell-O Instant Vanilla Pudding
1/2 cup of liquid egg whites
1 cup of sour cream
1 package of semi-sweet chocolate chips
Duncan Hines Cream Cheese Frosting
Directions:
1. Preheat oven to 350. Line cookie sheet with aluminum foil. Spray foil with cooking spray.
2. Pour 1 pkg of cake mix, 1 pkg of vanilla pudding, 1/2 cup of liquid egg whites, and 1 cup of sour cream into large bowl. Stir until well blended.
3. Stir in bag of chocolate chips.
4. Scoop about 1 teaspoon of dough onto foil about 1 inch apart.
5. Bake for 7 minutes.
6. While cookies are baking, open container of cream cheese frosting and use a spoon to transfer the icing to a plastic storage bag and seal.
7. At 7 minutes, remove cookie tray and check to see if cookies are done. Use spatula to barely raise one cookie. If the bottom is solid, they are done. If not, bake another 1 minute.
8. Lift aluminum foil and slide off tray. Let cookies cool for about 3 minutes.
9. Frost the cooled cookies. Use scissors to cut 1 corner on the plastic storage bag at the bottom. Press frosting down towards the cut corner. Squeeze a dot size frosting on each cookie.
Great cookie for this Christmas Season! Love it!
1 package of Duncan Hines Red Velvet Cake Mix
1 package of Jell-O Instant Vanilla Pudding
1/2 cup of liquid egg whites
1 cup of sour cream
1 package of semi-sweet chocolate chips
Duncan Hines Cream Cheese Frosting
Directions:
1. Preheat oven to 350. Line cookie sheet with aluminum foil. Spray foil with cooking spray.
2. Pour 1 pkg of cake mix, 1 pkg of vanilla pudding, 1/2 cup of liquid egg whites, and 1 cup of sour cream into large bowl. Stir until well blended.
3. Stir in bag of chocolate chips.
4. Scoop about 1 teaspoon of dough onto foil about 1 inch apart.
5. Bake for 7 minutes.
6. While cookies are baking, open container of cream cheese frosting and use a spoon to transfer the icing to a plastic storage bag and seal.
7. At 7 minutes, remove cookie tray and check to see if cookies are done. Use spatula to barely raise one cookie. If the bottom is solid, they are done. If not, bake another 1 minute.
8. Lift aluminum foil and slide off tray. Let cookies cool for about 3 minutes.
9. Frost the cooled cookies. Use scissors to cut 1 corner on the plastic storage bag at the bottom. Press frosting down towards the cut corner. Squeeze a dot size frosting on each cookie.
Great cookie for this Christmas Season! Love it!
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