Can I just saw how freaking cute are these cookies?! I love pink and red and hearts and Valentines Day it is the cutest holiday ever! I used to get in trouble at work for drawing hearts everywhere. I couldn’t help myself! They make everything look so fun and happy and cute! So when Valentines Day rolls around I can put as many hearts in as much pink and red writing as I want!
So when I dreamed these cookies up in my head they were so cute, but then when I made them I was in LOVE! And the flavors of red velvet and strawberry mixed together with chocolate drizzled on top and sprinkles?! I died and went to obnoxious cookie heaven.
These were just the cookies to break me out of my baking dry spell. With crazy work schedules, the flu (the California flu that has been absolutely dreadful, I might add), a blog conference and everything else in between it’s been a couple weeks since I’ve made some magic in the kitchen.
Now for most people they will probably make an obnoxious looking cookie like this for Valentines Day. Me? I will make these all year round. I love obnoxious. And cookies + chocolate.
1 cup white chocolate melting discs (Ghirardelli Melting Wafers or Candiquick)
1 cup milk chocolate chips or Candiquick
Red Velvet Cookies
Preheat oven to 350F and line a baking sheet with a silpat liner, if using.
In a medium bowl combine red velvet cake mix, egg and oil. Set Aside.
In a medium bowl combine strawberry cake mix, egg and oil. Set Aside.
Scoop 1 tbsp of red velvet cookie dough and press in 1 tbsp of strawberry cookie dough. Roll the dough together between your hands then place on prepared baking sheet. Bake for 10 minutes exactly. Let cool on tray for 5 minutes then transfer to wire rack.
Once cookies are cooled melt your chocolate. Follow instructions on package for white chocolate wafers. If using milk chocolate chips, microwave on 50% power for 15 second increments, making sure to stir after each increment until all chocolate is smooth and melted completely. Be careful chocolate burns easily.
Place cooled cookies on silpat liner or wax paper, using a spoon or plastic squeezey bottle with small opening drizzle chocolate on each cookie. Sprinkle cookies with sprinkles quickly before chocolate has set.