I've already blogged a few Valentine's Day-appropriate recipes in the past that have the red velvet theme going:
Red Velvet Cookies
Red Velvet Sandwich Cookies
Red Velvet Brownies with White Chocolate Frosting
Red Velvet Pancakes
Red Velvet Cake
Red Velvet Cupcakes
But I also wanted to try out a new Valentine Cookie, also still using red velvet as the base. I have a one-track mind. I adapted this recipe from the Cake Mix Doctor by Anne Byrn. The original recipe was for chocolate cookies but since red velvet is a form of chocolate, I decided to see how it would turn out using a red velvet cake mix instead of a devil's food cake mix. And to give it that Valentine's flair, I used the Valentine package of plain M&Ms instead of chocolate chips and nuts. I admit, I'm girly girl enough to like all the pink, red and white schmaltzy stuff.
These turned out somewhat decent but I wouldn't rave about them. I was hoping they would have crisp edges and chewy middles like a chocolate chip cookie. They were fine, more chewy all around than I would've preferred but they didn't wow me. And I like to be wowed. I think the missing link is they didn't really taste like anything. Good red velvet has that chocolate flavor. These just tasted like....cookies. But I refused to be defeated. If I wanted that chocolate flavor, I was going to get that chocolate flavor. So I went with the obvious and coated them in chocolate.
1 package (18.25 ounces) red velvet cake mix
1/3 cup water
4 tablespoons (½ stick) butter, melted
1 large egg
6 ounces (1 cup) semisweet chocolate chips
½ cup chopped nuts
1. Place a rack in the center of the oven and preheat the oven to 350⁰F. Line 2 cookie sheets with parchment paper.
2. Place the cake mix, water, melted butter and egg in large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl, increase speed to medium and beat for 1 more minute. The cookie dough will be thick. Fold in chips and nuts.
3. Drop heaping teaspoons of dough 2 inches apart on the prepared cookie sheets. Bake the cookies until they have set but are still a little soft in the center, 10 to 12 minutes. Remove from oven and let cookies rest on cookie sheet for 1 minute before transferring to a wire rack to cool completely.