Description
These Red Velvet Bisquick Cookies are a quick and easy way to satisfy your red velvet craving! Using Bisquick mix as a shortcut, these cookies are soft, slightly chewy, and packed with white chocolate chips.
Ingredients
Scale
- 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 3/4 cups (210g) Original Bisquick mix
- 1/4 cup (25g) unsweetened cocoa powder (natural, not Dutch-processed)
- Red or pink gel food coloring
- 1 cup white chocolate chips, divided
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer), cream together the softened butter and brown sugar on high speed for 2-3 minutes, until light and fluffy.
- Add Wet Ingredients: Add the vanilla extract and egg to the creamed mixture. Mix on low speed until combined.
- Add Dry Ingredients: Add the Bisquick mix and cocoa powder to the bowl. Mix on low speed. The mixture will initially look dry and crumbly. Continue mixing until it comes together to form a smooth cookie dough.
- Add Food Coloring: Add red (or pink) gel food coloring, a few drops at a time, mixing after each addition, until the dough reaches your desired shade of red.
- Fold in Chips: Reserve a small handful (about 1/4 cup) of the white chocolate chips for topping. Fold the remaining 3/4 cup of white chocolate chips into the cookie dough.
- Scoop Dough: Using a 1 1/2-inch cookie scoop (or a tablespoon), drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
- Add Topping: Immediately after removing the cookies from the oven, gently press a few of the reserved white chocolate chips onto the tops of the warm cookies, if desired.
- Cool: Let the cookies cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Bisquick Mix: Use the original Bisquick baking mix for this recipe.
- Cocoa Powder: Use natural unsweetened cocoa powder, not Dutch-processed, as the leavening is balanced for the natural type.
- Butter: Ensure the butter is properly softened to room temperature for best creaming results.
- Mixing: The dough will seem crumbly when the Bisquick is first added, but keep mixing on low speed and it will come together. Avoid overmixing once the dry ingredients are incorporated.
- Food Coloring: Gel food coloring provides the most vibrant color without adding excess liquid.
- Baking Time: Watch the cookies closely, as baking times can vary. They should look slightly underdone in the center when removed from the oven.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.