Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Ingredients: In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir until a smooth dough forms. If desired, fold in the white chocolate chips for added sweetness.
3. Chill Dough (Optional): If the dough is too sticky to handle, refrigerate it for 20-30 minutes to make it easier to scoop.
4. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops begin to crack. The centers may look slightly undercooked, which is ideal for a chewy texture.
6. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.