White Chocolate Cherry Cake Mix Cookies

I can't stop with all the cake mix creations. It's so nice not to have to measure out flour and baking soda and all that kinda stuff. And I love having a quick and easy recipe to pull out for last minute holiday baking.

These White Chocolate Cherry Cake Mix Cookies are such a lovely Valentine's Day treat. They're soft and pretty and full of maraschino flavor. First, almond flavored cookie batter is loaded with chopped maraschino cherries and toasted almonds. Then, I finish the baked and cooled cookies with a drizzle of white chocolate. What a sweet treat of a cookie!

Mix up your easy cake mix cookie batter adding in 1/2 tsp of almond extract. Then mix in the chopped cherries and toasted nuts.

I use a cookie scoop to get my White Chocolate Cherry Cake Mix Cookies uniform.

Scoop mounds of dough onto your lined cookie sheet with a cookie scoop.




Bake 8 to 12 minutes and then allow the cookies to cool completely.

These pretty in pink White Chocolate Cherry Cake Mix Cookies are finished off with a white chocolate drizzle.

Use your handy dandy microwave to melt some white chocolate with a dab of coconut oil and drizzle all over your cooled cookies.

Treat your valentine with a batch of these White Chocolate Cherry Cake Mix Cookies.

These sweet treats are pretty in pink, cute as a button, and extra yummy too!

Happy easy Valentine's Day baking pals!

White Chocolate Cherry Cake Mix Cookies

INGREDIENTS
1 box vanilla or yellow cake mix
1/2 cup butter, softened (I used salted, but unsalted should work just fine)
2 large eggs
1/2 tsp almond extract
1/2 cup chopped maraschino cherries
1/3 cup sliced or slivered almonds
2 oz white chocolate
1/2 tsp coconut oil

DIRECTIONS
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicon baking mats.
2. On another baking sheet, spread out almonds and toast for 5 to 7 minutes. Watch them carefully. Cool completely.
3. Beat butter with a little bit of the cake mix.
4. Beat in eggs and almond extract. Then beat in the rest of the cake mix.
5. Stir in the chopped cherries and almonds.
6. Use a cookie scoop to scoop cookies onto your lined baking sheets (about 2 Tbsp per cookie) and flatten slightly.
7. Bake for 8 to 12 minutes until edges are starting to turn golden. Let cookies cool completely.
8. In a microwave safe bowl microwave white chocolate and coconut oil for 1 minute. Stir and microwave in additional 15 second increments if necessary. Drizzle onto cooled cookies. Allow to set.