White Chocolate Chip Red Velvet Crinkles

My Kitchen Adventures

Yield:  approx. 2 1/2 dozen cookies

1 box Red Velvet Cake Mix (I used Duncan Hines)*
6 TBS unsalted butter, melted
2 eggs
1tsp pure vanilla extract
1 cup white chocolate chips
1/2 cup to 1 cup powdered sugar

1.  Heat oven to 375 degrees F.  Line cookie sheets with parchment paper or use a silpat.  
2.  In large bowl, combine cake mix, butter, eggs, and vanilla with electric mixer.  Mix until well combined.  The dough will be soft, but not watery.  Mix in white chocolate chips.
 (*I'm not sure if the original recipe was written when more cake mix came in the box.  Over the years, products have downsized, making sticking to older recipes a bit of a challenge.  I did find the dough to be just a bit too soft, so I added a TBS of flour.) 
3.  Put powdered sugar into a shallow bowl.  Drop dough by TBS into the powdered sugar.  Roll into the powdered sugar and than into a ball.  Place on prepared baking sheet.  
4.  Bake for 8-9 minutes.  Cookies will be puffed and look soft, but will set up as they cool.  Allow to cool for 1 minute on cookie sheet before removing to a wire rack to cool completely.