These red velvet Bisquick cookies start with an all-purpose baking mix, creating incredibly soft cookies. White chocolate chips bring smooth flavor and a nice contrast in color.
white chocolate chips
Heat oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl, cream butter and brown sugar with an electric mixer on high speed for 2-3 minutes. Mix in the vanilla and egg on low speed.
Then add the Bisquick and cocoa. Mix until combined, but the. mixture will be dry and crumbly to start. Keep mixing and it will come together like a smooth cookie dough. Once mixed, add in red food coloring until the desired color has been reached.
Fold in ¾ cup of the white chocolate chips.
Using a 1 1/2″ cookie scoop, drop dough balls onto the prepared pan, leaving about 2 inches apart. Bake for 8-10 minutes.
When the cookies come out of the oven, add a few additional white chocolate chips to the top of the cookie if desired. Cool on the baking pan for 5 minutes, then move to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days.