Irresistable Red Velvet Cookies Stuffed with Brownie Mix

Are you ready for a treat that combines the rich flavor of red velvet, fudgy brownies, and sweet white chocolate? These Irresistable Red Velvet Cookies Stuffed with Brownie Mix are the ultimate indulgence for any dessert lover.

Each bite is a delightful explosion of chocolatey goodness, and they are perfect for special occasions or just a sweet pick-me-up.

Red Velvet Cookies Stuffed with Brownie Mix

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Imagine biting into a soft, chewy red velvet cookie only to discover a delicious layer of rich fudge brownie hidden inside, complemented by creamy white chocolate chips.

These cookies are not just desserts; they make for a stunning presentation when served at gatherings. Your friends and family will be in awe of your baking skills!

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Irresistible Red Velvet Cookies with a Surprise Brownie Mix Filling

These cookies feature a soft and chewy exterior with a fudgy brownie center that melts in your mouth. The addition of white chocolate chips adds a pop of creamy sweetness that perfectly balances the rich flavors.

stack of Red Velvet Cookies Stuffed with Brownie Mix

Ingredients

1 box red velvet cake mix
1/2 cup vegetable oil
2 large eggs
1 cup white chocolate chips
1/2 cup brownie mix (for stuffing)
1/2 cup water (for brownie mix)
1/2 cup chocolate chips (optional for added richness)
Cooking spray or parchment paper

Instructions

Prepare Brownie Mix: In a bowl, combine the brownie mix with water according to package instructions. Bake in a greased or parchment-lined pan according to the instructions, then let cool and cut into small squares.

Make Cookie Dough: In another bowl, mix the red velvet cake mix, vegetable oil, and eggs until a dough forms. Fold in the white chocolate chips.

Assemble Cookies: Preheat the oven to 350°F (175°C). Take a small amount of cookie dough, flatten it in your palm, and place a brownie square in the center. Wrap the dough around the brownie and roll it into a ball.
Bake: Place the cookie balls on a baking sheet lined with parchment paper, spacing them apart. Bake for 10-12 minutes, or until the edges are set but the center is still soft.