Red Velvet Cookies by Sarah Sadler

“I got the recipe from my best friend’s son, John,” stated Sarah.

Sarah’s friend Derinda explains, “She [Sarah] makes the cookies for holidays and for something ‘different.’ The ladies of the Community Garden Club of Marlin recently deemed them deliciously delightful!”

Ingredients: 1 15-16 ounce box Betty Crocker Red Velvet Super Moist cake mix 1/2 cup of unsalted softened butter, melted 2 еggs 1 tsp vanilla 1 cup of cream cheese chips or white chocolate chips Directions: Preheat the oven to 350° F.

In a large bowl, mix cake mix, butter, vanilla, and eggs until combined.

Fold into the batter the cream cheese or white chocolate chips.

Scoop 2-tablespoonsized cookie dough balls and drop onto a baking sheet lined with parchment paper.

Chill for at least one hour.

Bake at 350° F for 10 minutes.

Let the cookies cool on the pan for at least 5 minutes before eating or transferring to a cooling rack.

A note from Sarah Sadler: “I found the cream cheese chips at Super Walmart in Waco, but white chocolate works as well.”

Tip: Don’t over bake these cake mix cookies. These taste better slightly underdone.