Betty Crocker Soft Baked Cookie Mix, Red Velvet, 17.1 oz

Red velvet is the best flavor ever this is so tasty!!

This Red Velvet Soft-Baked Cookie mix from Betty Crocker makes a deliciously soft, cake-like red velvet cookie with white chips inside. This is my first ever attempt at red velvet and the results came out OK despite struggling with the instructions. The struggle was partly my fault for using a hand blender for the mixing step but I think cooking with soft margarine vs a softened butter stick requires different handling.Mixing the 4 ingredients in a single step didn't really work out for me. The instructions suggest stirring but a whole stick of butter, even softened, doesn't stir very well. I grabbed a hand mixer, thinking about traditional cookie making, and the more things mixed the thicker the batter kept getting. The dough this mix makes was too thick for my decades-old hand mixer to handle when it started to form a dough ball mass stuck to the mixer beaters.I'd suggest, at least if using stick butter rather than softer margarines, step 2 of the instructions should be to cut the stick into smaller pieces, then soften to at least room temp (or maybe slightly warmer by resting on the oven you're pre-heating), and then use a hand mixer to cream the butter, water, and eggs into a wet ingredient blend. Then stop using the blender, add the dry mix, and fold the dry mix into the wet mix with something like a very sturdy mixing spatula. That's sort of what I had to do when I gave up on the hand mixer from the batter being so thick.In my cooking attempt, the batter was so sticky I decided to just use two spoons with one being the batter scoop and the other being used to push batter off the spoon onto the ungreased pan. Maybe if your batch of batter isn't sticky and it's nice and cool weather you can make cookie batter balls like the instructions suggest. I think, if you're not too concerned about perfectly round cookies, then just portioning out the dough with spoons works fine. The mix has sufficient butter content that I had no sticking problems with my ungreased, non-stick sheet pans.After years of being too intimidated about accidental stains from red dye to mess with Red Velvet, I'm pleasantly surprised wit this Betty Crocker mix. The red coloring is still something to be careful with and avoid light-colored kitchen towels but the dye is very water soluble and cleans up much easier than I had feared.

The family loves these cookies. Bake up a batch for family game night and watch them disappear.

These are exactly how I like my cookies to be. They are soft and cakey and not too sweet. It took a while to mix the batter by hand, but it was not difficult. Usually I would use a stand mixer which is much easier and faster.Once the batter was mixed I used my size 40 disher to make even sized cookies. This was easier than trying to roll the dough into balls. I was able to fit a dozen cookies on a 12 x 15 inch cookie sheet and they did not spread too much and stick together. The edges are a little crispy, but the rest of the cookie is nice and soft.I'll have to freeze some so that I don't eat all at once. They very good.

These cookies turned out great. They taste like red velvet and I get the icing flavor when I get a white chocolate chip. Nice texture, between a cupcake and a cookie. More dense than a cupcake but not chewy.The mix was quite sticky so I put them in the freezer for a bit to roll the first batch. Be sure to allow time for that when preparing. I rolled up the remaining mix and put them in the freezer. I can cook one or two at a time later on. Haven't tried cooking them from frozen yet, so I'll experiment with the timing.I used unsweetened Greek yogurt instead of eggs, with a little extra water. I'm happy with the results. I've read that yogurt can make cookies rise a bit more, but they look similar to the results of others. They have air pockets and a springiness to them. Maybe the yogurt contributed to that.Their website has some egg alternative options and I chose yogurt. I think it could be helpful if the mention that on the pkg given the fluctuation with egg prices and availability over the last few years. Some customers may not realize there are good alternatives.--------------I pulled two of the frozen ones out of the freezer and baked them using the original instructions I kept in the freezer bag. I used the same temp and cook time and they came out great, same taste and texture as the fresh made ones. Happy they turned out great.

Making these cookies were fairly easy, 2 eggs, butter, a tablespoon of water. I would definitely roll these with powdered sugar like the "tip" says, because even after putting it in my fridge, it was very hard to roll, naturally it's a very sticky dough even though it looks like a soft red velvet cake.The turnout was some pretty tasty cookies, the flavor overall was a 7/10 for me, tastes good, the red velvet is on the medium/light side, much more savory than sweet. I did have some difficulty making these with how they baked on the bottom, trying out a nonstick pan, and then 2nd batch rolling it in powdered sugar which the tip on the bag says if it's sticky, so I would take extra care when making these. So they're very soft, a little crumbly but you can't go wrong with the flavor.

These soft-baked red velvet cookies are Delicious with a capital D! I grabbed these from Vine for my 10 year old and I to bake together. She loves baking with me and I try to keep something quick on hand in case we have some extra time one evening to bake together. I typically prefer to bake stuff from scratch, but these box mixes can be super handy to have around just in case we get a few minutes!You need a few basics from home including butter and eggs and a bit of water. The mix combined well and we used a portioning scoop (1oz) to make the cookies. They turned out amazing! They are soft and delicious and loaded with white chocolate chips! The family absolutely loved them!